Garlic Butter Steak
A seared steak basted with garlic and thyme butter makes a special dinner with very little effort. Everything happens in one heavy skillet: a hard sear for the crust, then a few minutes of spooning hot, foaming butter over the top while the steak finishes. Serve it with mashed potatoes or a green salad for Valentine's Day.
Published
- Prep Time
- 5 mins
- Cook Time
- 12 mins
- Stand and rest
- 35 mins
- Total Time
- 52 mins
- Servings
- 2 servings
How do you make Garlic Butter Steak?
To make garlic butter steak, pat two 2.5 cm (1 inch) thick steaks dry and season with salt and pepper. Sear in a very hot oiled skillet for 4 minutes, flip and cook 3 minutes, then add butter, garlic and thyme and spoon the foaming butter over the steaks for 2-4 minutes. Government food safety guidance for whole cuts of beef is 63°C (145°F), followed by a 3-minute rest.
- Total time
- 52 mins
- Calories
- 665 per serving
- Protein
- 44 g
- Yield
- 2 servings
- Difficulty
- Easy
- Method
- Pan-searing
Ingredients
Equipment
Large cast-iron or heavy stainless steel skillet · Tongs · Large spoon · Instant-read thermometer · Cutting board
Quick Directions
Take the chill off the steaks
Take the steaks out of the fridge 30 minutes before cooking.
Sear the first side
Heat the oil in the skillet over medium-high to high heat until it shimmers and just starts to smoke.
Flip and add the butter
Turn the steaks and cook for 3 minutes.
Baste
When the butter foams, tilt the pan towards you so it pools, and spoon it over the steaks again and again for 2-4 minutes.
Rest and serve
Move the steaks to a board and rest them for at least 3 minutes, or up to 5.
Step-by-Step Instructions
Follow these detailed steps to make the perfect garlic butter steak.
Take the chill off the steaks
Take the steaks out of the fridge 30 minutes before cooking. Just before they go in the pan, pat them very dry with paper towel and season both sides with the salt and pepper.
Sear the first side
Heat the oil in the skillet over medium-high to high heat until it shimmers and just starts to smoke. Lay the steaks in, placing them away from you, and leave them alone for 4 minutes, until a deep brown crust forms.
Flip and add the butter
Turn the steaks and cook for 3 minutes. Lower the heat to medium and add the butter, garlic, thyme and rosemary to the pan.
Baste
When the butter foams, tilt the pan towards you so it pools, and spoon it over the steaks again and again for 2-4 minutes. Check with an instant-read thermometer in the thickest part: government food safety guidance for whole cuts of beef is 63°C (145°F). Some cooks prefer their steak rarer than this.
Rest and serve
Move the steaks to a board and rest them for at least 3 minutes, or up to 5. Slice against the grain, spoon the garlic butter and softened garlic from the pan over the top and finish with flaky salt.
Recipe Tips
- A dry surface browns and a wet one steams, so pat the steaks dry right before seasoning.
- Cast iron holds its heat when the steaks go in, which gives the best crust. Avoid nonstick pans, which shouldn't be heated this hot.
- Steak names vary. Strip steak is also sold as New York strip, sirloin or porterhouse, depending on where you shop.
- For steaks thicker than 2.5 cm (1 inch), sear both sides, then finish them in a 200°C (400°F) oven until they reach temperature.
Variations
- Garlic butter mushrooms: while the steaks rest, cook 150 g (5 oz) sliced mushrooms in the leftover butter for 4-5 minutes.
- Spicy: add a pinch of chili flakes to the butter with the garlic.
- Tenderloin: use 4-5 cm (1 1/2-2 inch) beef tenderloin (fillet) steaks. Sear them on all sides, then finish in a 200°C (400°F) oven until they reach 63°C (145°F).
Nutrition (per serving)
| Calories | 665 |
|---|---|
| Protein | 44 g |
| Carbs | 1.5 g |
| Fat | 54 g |
| Saturated fat | 24 g |
| Fibre | 0 g |
| Sugar | 0 g |
| Sodium | 650 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftover steak within 2 hours and use within 3-4 days.
- Freezer
- Freeze cooked steak, wrapped well, for up to 3 months.
- Reheat
- Warm slices in a covered pan over low heat with a little butter until hot, or serve them cold in salads and sandwiches.
Garlic Butter Steak FAQs
What temperature should steak be cooked to?
Government food safety guidance for whole cuts of beef is 63°C (145°F), measured in the thickest part, followed by a rest of at least 3 minutes. Some cooks prefer steak rarer, so use an instant-read thermometer to know exactly where yours is.
What is the best cut for pan-seared steak?
Boneless rib-eye or strip steaks about 2.5 cm (1 inch) thick work best. They have enough fat to stay juicy and are thin enough to cook through in a skillet without going into the oven.
Why do you rest steak after cooking?
Resting lets the temperature even out and the juices settle back into the meat, so less runs onto the board when you slice it. Rest garlic butter steak for at least 3 minutes.
Can I use salted butter for garlic butter steak?
Yes. If you use salted butter, cut the salt on the steaks to about 3/4 tsp kosher salt so the finished dish is not too salty.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
