Discover the secret to achieving an incredibly flavorful and tender The Best Garlic Butter Steak right in your own kitchen. This recipe breaks down the process into simple steps, making gourmet steak accessible for any home cook looking for a delicious and satisfying meal.
Key Ingredients for The Best Garlic Butter Steak
- 1.5 lbs high-quality steak (such as ribeye, New York strip, or sirloin), about 1.5 inches thick
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6-8 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
- 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper, freshly ground
- Optional: 1/4 cup beef broth or red wine for basting
- Optional: Fresh parsley, chopped, for garnish
How to Make The Best Garlic Butter Steak
This best garlic butter steak recipe is surprisingly easy, delivering restaurant-quality taste with minimal effort. The combination of searing and basting creates a wonderfully juicy interior and a beautifully browned crust, all infused with intoxicating garlic butter. Ready in under 30 minutes, it’s perfect for a quick, impressive meal.
Step-by-Step Instructions
- Prepare the Steak: Remove the steak from the refrigerator about 30-60 minutes before cooking. This allows it to come to room temperature, ensuring more even cooking. Pat the steak completely dry with paper towels. This is a crucial step for achieving a beautiful sear. Season both sides generously with sea salt and freshly ground black pepper.
- Sear the Steak: Heat the olive oil in a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until it’s shimmering but not smoking. Carefully place the seasoned steak into the hot skillet. Sear for 3-5 minutes per side for medium-rare, or adjust time according to your desired doneness and the thickness of the steak. Avoid moving the steak while it’s searing to develop a deep, golden-brown crust.
- Create the Garlic Butter Sauce: Once the steak has a good sear on both sides, reduce the heat to medium. Push the steak to one side of the skillet and add the unsalted butter to the empty side. As the butter melts, add the minced garlic, chopped rosemary, and thyme. Let the garlic and herbs infuse the butter for about 30-60 seconds, until fragrant.
- Baste the Steak: Tilt the skillet and use a spoon to continuously baste the melting garlic butter over the steak for another 2-3 minutes. If using beef broth or red wine, add it to the skillet along with the butter, garlic, and herbs, and then baste. This process infuses the steak with incredible flavor and helps it finish cooking evenly.
- Rest the Steak: Once the steak reaches your desired internal temperature (use a meat thermometer for accuracy: 130-135°F for medium-rare, 135-140°F for medium), remove it from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This resting period is vital for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
- Serve: Slice the rested steak against the grain. Spoon the luscious garlic butter sauce from the skillet over the sliced steak. Garnish with fresh chopped parsley, if desired.
Why You’ll Love This Best Garlic Butter Steak
You’ll absolutely adore this best garlic butter steak for its luscious, melt-in-your-mouth tenderness and a sauce so divine it’s practically a meal in itself. The star of the show is undoubtedly that incredible garlic butter, infused with fragrant herbs that coat every succulent bite, elevating it beyond any ordinary steak. Unlike expensive restaurant meals, this recipe proves you can achieve gourmet results at home for a fraction of the cost, making it a budget-friendly indulgence.
Forget those bland, overcooked steaks of the past; this recipe transforms simple ingredients into pure magic, reminiscent of a classic pan-seared steak but with an amplified butter-garlic symphony. It’s the perfect way to impress your loved ones or treat yourself to a truly special dinner without the fuss. Give this best garlic butter steak recipe a try and experience steakhouse quality in your own kitchen – you won’t be disappointed!
Storing and Reheating Tips
To store leftover best garlic butter steak, wrap it tightly in plastic wrap or place it in an airtight container. Ensure the steak is completely cooled before refrigerating. It will stay fresh in the refrigerator for up to 3 days. For longer storage, you can freeze slices of the steak in a freezer-safe container or bag for up to 2-3 months.
To reheat, gently warm the steak in a skillet over low heat with a splash of water or beef broth to prevent drying, or microwave on low power for short intervals until heated through. The garlic butter sauce can also be gently reheated and spooned over the warmed steak. If reheating from frozen, thaw in the refrigerator overnight first for best results.
Final Thoughts
The best garlic butter steak is a testament to how simple ingredients and a few key techniques can create a truly unforgettable meal. We encourage you to gather your ingredients and experience this delicious, easy-to-make steak for yourself – it’s sure to become a family favorite.
try also :
- Lentil and Sweet Potato Salad
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Best Garlic Butter Steak
Ingredients
Equipment
Method
- Remove the steak from the refrigerator about 30-60 minutes before cooking. This allows it to come to room temperature, ensuring more even cooking. Pat the steak completely dry with paper towels. This is a crucial step for achieving a beautiful sear. Season both sides generously with sea salt and freshly ground black pepper.1.5 lbs high-quality steak (such as ribeye, New York strip, or sirloin), about 1.5 inches thick, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, freshly ground
- Heat the olive oil in a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until it’s shimmering but not smoking. Carefully place the seasoned steak into the hot skillet. Sear for 3-5 minutes per side for medium-rare, or adjust time according to your desired doneness and the thickness of the steak. Avoid moving the steak while it’s searing to develop a deep, golden-brown crust.2 tablespoons olive oil, 1.5 lbs high-quality steak (such as ribeye, New York strip, or sirloin), about 1.5 inches thick
- Once the steak has a good sear on both sides, reduce the heat to medium. Push the steak to one side of the skillet and add the unsalted butter to the empty side. As the butter melts, add the minced garlic, chopped rosemary, and thyme. Let the garlic and herbs infuse the butter for about 30-60 seconds, until fragrant.4 tablespoons unsalted butter, 6-8 cloves garlic, minced, 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary), 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried thyme)
- Tilt the skillet and use a spoon to continuously baste the melting garlic butter over the steak for another 2-3 minutes. If using beef broth or red wine, add it to the skillet along with the butter, garlic, and herbs, and then baste. This process infuses the steak with incredible flavor and helps it finish cooking evenly.1/4 cup beef broth or red wine for basting
- Once the steak reaches your desired internal temperature (use a meat thermometer for accuracy: 130-135°F for medium-rare, 135-140°F for medium), remove it from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This resting period is vital for allowing the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.
- Slice the rested steak against the grain. Spoon the luscious garlic butter sauce from the skillet over the sliced steak. Garnish with fresh chopped parsley, if desired.Fresh parsley, chopped, for garnish