Make The Best Garlic Butter Steak Ever! is all about getting that perfect, juicy steak sizzling with rich garlic butter that melts right on top. The smell of garlic mixed with butter and the sear on the steak is just unbeatable. This simple combo takes a regular steak dinner and turns it into something special and tasty without any fuss.
I love making this steak when I want something quick but still impressive. One little tip I’ve learned is to baste the steak with garlic butter as it cooks – it gives every bite a deep, buttery garlic flavor that just sticks with you. I always make extra butter because it’s great for dipping or adding to veggies on the side.
When I serve this steak, I usually pair it with a nice green salad or some roasted potatoes to keep things balanced but super satisfying. Guests always ask for the recipe because the garlic butter makes this steak feel really special, even though it’s so easy to make at home. It’s definitely a go-to for me when I want a meal that feels like a treat but doesn’t take all day.
Key Ingredients & Substitutions
Steak: Ribeye, sirloin, or filet mignon are my favorites for this recipe. Ribeye has great marbling for flavor, while filet mignon is super tender. If you want a leaner cut, try strip steak or flank steak.
Butter: Use unsalted butter so you control the salt level. You could use ghee if you want a dairy-free option, but the flavor will be different.
Garlic: Fresh minced or crushed garlic gives the best bold flavor. If you’re short on time, garlic powder can work but won’t be as fresh or flavorful.
Parsley: Fresh chopped parsley adds color and a fresh taste. If you don’t have it, substitute with fresh cilantro or basil, or just leave it out.
Olive Oil: Helps get a good sear and prevents sticking. You can substitute with avocado oil or vegetable oil.
How Do You Get a Perfect Sear and Flavorful Garlic Butter Sauce?
The magic here is in the searing and basting technique:
- Make sure the steak is at room temperature before cooking for even doneness.
- Heat the pan until very hot, then add oil so the steak can sear nicely without sticking.
- Don’t move the steak while it’s cooking the first side; this helps form a brown crust full of flavor.
- When you flip, immediately add butter, garlic, and parsley. Tilt the pan and spoon the melting butter over the steak as it cooks.
- This basting locks in flavor and keeps the meat juicy with that rich garlic butter glaze.
- Rest the steak after cooking so juices don’t run out when you cut it.
These steps will help you nail a steak that’s tender, juicy, and coated with delicious garlic butter.
Equipment You’ll Need
- Cast iron skillet – perfect for getting a hot, even sear on the steak and can go from stovetop to oven if needed.
- Tongs – let you easily flip and handle the steak without piercing it, so juices stay inside.
- Spoon – great for basting the steak with garlic butter while it cooks.
- Sharp knife – helps you cut the steak cleanly after resting for the best presentation and texture.
- Cutting board – provides a solid surface to rest and slice your steak safely.
Flavor Variations & Add-Ins
- Add fresh rosemary or thyme to the garlic butter for an herbal twist that pairs well with steak.
- Try blue cheese or crumbled feta on top after cooking for a tangy, creamy contrast.
- Mix in a pinch of smoked paprika or chili powder into the seasoning for a smoky or spicy kick.
- Sear sliced mushrooms in the pan before cooking steak, then toss them in the garlic butter for added earthiness and texture.
The Best Garlic Butter Steak Ever
Ingredients You’ll Need:
- 1.5 to 2 pounds of steak (ribeye, sirloin, or filet mignon), cut into thick slices or steaks
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely minced or crushed
- 2 tablespoons fresh parsley, finely chopped
- Optional: pinch of red pepper flakes for a subtle heat
Time Needed:
This recipe takes about 10 minutes of active cooking, plus 30 minutes to let the steak come to room temperature before cooking, and about 5 minutes of resting time after cooking. Altogether, you should plan for around 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Steak:
Take your steak out of the fridge and let it rest at room temperature for about 30 minutes. This helps it cook evenly. Then, season both sides generously with salt and freshly ground black pepper.
2. Sear the Steak:
Heat a large, heavy skillet (cast iron works best) over medium-high heat. Add the olive oil and heat it until it’s shimmering. Carefully place your steaks in the pan without crowding them. Let them cook undisturbed for 3 to 4 minutes so they can develop a nice brown crust.
3. Add Garlic Butter and Baste:
Flip the steaks and immediately add the butter, garlic, and parsley to the pan. Tilt the pan slightly and use a spoon to continuously pour the melted garlic butter over the steaks. Keep doing this for another 3 to 4 minutes for medium rare, or cook longer if you like your steak more done.
4. Rest and Serve:
Take the steaks out of the pan and place them on a cutting board. Let them rest for about 5 minutes so the juices can settle inside. Serve your steaks topped with the garlic butter from the pan and a sprinkle of fresh parsley. For a little extra heat, add a pinch of red pepper flakes.
Enjoy your perfectly juicy and flavorful garlic butter steak!
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to fully thaw the steak in the refrigerator overnight before cooking. Cooking from frozen can lead to uneven cooking and less flavorful results.
How Do I Store Leftover Garlic Butter Steak?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to preserve juiciness, adding a little butter if needed.
Can I Use Other Herbs Instead of Parsley?
Absolutely! Fresh rosemary, thyme, or cilantro all pair nicely with garlic butter and steak. Just add them in during the basting step for a flavorful twist.
What’s the Best Way to Check Steak Doneness?
Use a meat thermometer: 130°F (54°C) for medium rare, 140°F (60°C) for medium, and 150°F (65°C) for medium well. Rest the steak after cooking — it will continue to cook slightly while resting.
