If you’re craving a steak dinner that’s bursting with flavor yet unbelievably easy to whip up, you’ve got to try this Garlic Butter Steak Recipe. Seriously, it’s one of those recipes I come back to whenever I want to impress without spending hours in the kitchen. Juicy, tender steaks infused with garlicky, buttery goodness? Yes, please! Stick with me—I’m going to share exactly how I make this every time, complete with tips so your steak comes out perfect.
Why You’ll Love This Recipe
- Mouthwatering Flavor: The garlic-infused butter bath honestly transforms the steak, delivering rich, savory notes that make every bite unforgettable.
- Quick & Simple Prep: Minimal ingredients and just a few steps means you can have a restaurant-quality meal ready in under 20 minutes.
- Perfect Crust Every Time: High heat searing plus basting in butter creates that crispy, caramelized exterior that steak lovers drool over.
- Adaptable & Personalizable: Whether you want herbs, spice it up, or make it dairy-free, you can easily customize to suit your taste.
Ingredients & Why They Work
The magic of this Garlic Butter Steak Recipe lies in simplicity—just a handful of ingredients, each bringing something special to the table. The butter carries the garlic and herbs’ aroma into the steak, while the thyme and rosemary add earthy freshness that balances the rich flavors perfectly.
- NY Strip Steaks: I recommend 1-inch thick cuts; they cook evenly and get a lovely crust without overcooking inside.
- Unsalted Butter: Using unsalted gives you full control over the saltiness and lets the fresh garlic and herbs shine.
- Garlic Cloves: Crushed garlic infuses the butter with an intense, mellow flavor without overpowering the steak.
- Shallot: Adds a subtle sweetness and depth that elevates the sauce beautifully.
- Fresh Thyme & Rosemary: These herbs release oils into the butter that scent the meat and keep it tasting fresh and vibrant.
- Sea Salt Flakes: The coarse texture helps create that irresistible crust while seasoning the meat thoroughly.
- Coarse Black Pepper: Adds a little heat and complexity to balance the buttery richness.
Make It Your Way
I love playing around with this recipe depending on my mood or what’s in the pantry. You can easily tweak the herbs or use different cuts of steak. Don’t be afraid to make it your own—this recipe is a perfect canvas for flavor experimentation.
- Variation: Once, I swapped rosemary for fresh sage, which gave the steak a slightly earthier tone—it was a hit at a dinner party! Try thyme and tarragon for a lighter, more floral twist.
- Dietary Mod: For a dairy-free version, use a plant-based butter—just be sure it has a good flavor and can handle high heat without burning.
- Heat Level: If you like a little kick, add a pinch of chili flakes into the butter mixture before basting.
Step-by-Step: How I Make Garlic Butter Steak Recipe
Step 1: Season and Prep the Steaks
Start by placing your NY Strip steaks in a baking dish just big enough to hold them comfortably. Sprinkle 1 teaspoon of sea salt flakes evenly over each steak. This early salting helps the beef absorb flavor and improves the crust when you sear later. Let them sit while you prep your garlic butter infusion—this waiting step really amps up the taste.
Step 2: Infuse the Butter
In a pan over medium heat, melt the unsalted butter, then toss in the crushed garlic cloves, chopped shallot, thyme, rosemary, 2 teaspoons of salt, and the black pepper. Let everything cook gently for about 4 minutes while the butter soaks up the aromatic flavors. Keep an eye so the garlic doesn’t brown too fast—it should soften and infuse, not burn.
Step 3: Marinate the Steaks in Butter
Pour the warm, fragrant butter over your steaks, making sure every inch is covered. This step is what makes the steak sing with flavor. Then, pop them in the fridge or on the counter (if cool but not cold) to rest for about an hour so the butter begins to solidify around the steaks. This might seem unusual but trust me—it seals in moisture.
Step 4: Get Searing
Heat your cast iron skillet over high heat until it’s smoking hot—that’s key to getting that perfect crust. Remove the steaks from the butter, letting excess drip off but keeping the flavorful bits stuck on. Place the steaks in the skillet and sear for 2 minutes without moving them. Flip and sear the other side for 1 minute.
Step 5: Baste and Finish Cooking
Tilt the pan so the butter pools on one side, then use a spoon to generously baste the steaks for 2-3 minutes. This technique not only cooks the steaks to your desired doneness but also layers on moist, rich flavor. Remember to pull the steak off the heat about 5 degrees below your target temp, since it will keep cooking as it rests.
Step 6: Rest and Serve
Transfer the steaks to a plate and add a fresh sprig of rosemary and thyme on top. Pour the remaining melted butter from the pan over the steaks for the ultimate finishing touch. Let them rest for at least 10 minutes before slicing—this step makes sure all those delicious juices stay locked in.
Pro Tips for Making Garlic Butter Steak Recipe
- Use a Meat Thermometer: I swear by an instant-read thermometer. It’s the only way to get your steaks cooked exactly how you like them without second-guessing.
- Don’t Overcrowd the Pan: Give your steak space to sizzle. If your pan’s too crowded, the steak steams instead of searing, and you lose that crust.
- Baste Like a Pro: Spoon the butter continuously during the last few minutes to keep the steak moist and infuse it with flavor—it’s a game-changer!
- Rest Before Cutting: Always rest your steak at least 10 minutes before slicing to let the juices redistribute—cutting too soon is a rookie mistake I made early on.
How to Serve Garlic Butter Steak Recipe
Garnishes
I usually top the sliced steak with a fresh sprig of rosemary or thyme for that gorgeous, restaurant-quality presentation and an extra herbal aroma. Sometimes, I sprinkle a few flakes of flaky sea salt just before serving—it adds such a nice crunch and punch.
Side Dishes
This steak pairs beautifully with simple roasted vegetables like asparagus or garlic mashed potatoes for a classic combo. One time, I served it alongside a creamy mushroom risotto, which soaked up every bit of that garlic butter—I still dream about it.
Creative Ways to Present
For a special occasion, I like to slice the steak thinly and fan it out on a wooden board with dollops of herb butter and a scattering of microgreens. It feels rustic and elegant, perfect for sharing with friends over a glass of good red wine.
Make Ahead and Storage
Storing Leftovers
Once cooked and cooled, I wrap leftover steak tightly in foil or airtight containers and pop it in the fridge. It keeps beautifully for up to 3 days—just make sure to reheat gently.
Freezing
I’ve frozen leftover garlic butter steak a couple of times with great results. Wrap steaks tightly in plastic wrap and foil before freezing, and thaw overnight in the fridge for best texture when reheated.
Reheating
To warm up leftovers without drying them out, I prefer reheating in a low oven or gently in a skillet with a splash of water and a lid, plus a little extra butter to keep things juicy. Microwave works in a pinch, but your mileage may vary!
FAQs
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Can I use other cuts of steak for this Garlic Butter Steak Recipe?
Absolutely! While NY Strip works wonderfully for this recipe because of its balance of tenderness and marbling, you can try ribeye, filet mignon, or even sirloin. Just adjust cooking times according to the thickness and cut to avoid overcooking.
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How do I know when the steak is perfectly cooked?
Using a meat thermometer is the best way—remove the steak about 5°F before your target temperature because it will continue to cook while resting. For medium-rare, aim for 130-135°F; medium is 135-145°F.
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Can I prep the garlic butter ahead of time?
You can melt the butter and infuse it with garlic and herbs ahead, then refrigerate it. Just warm it gently before pouring over the steaks so it’s liquid enough to coat them evenly.
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What if I don’t have a cast iron skillet?
A heavy-bottomed stainless steel or non-stick skillet can work, but cast iron is ideal for that high, even heat that crisps the steak beautifully. If you’re using another pan, make sure it gets very hot before searing to prevent sticking and steaming.
Final Thoughts
This Garlic Butter Steak Recipe has become such a kitchen staple for me—it’s straightforward enough for busy weeknights but decadent enough to wow guests. Every time I make it, I’m reminded that with just a few quality ingredients and a little love, you can create restaurant-level magic at home. Give it a try—I promise, once you taste that buttery, garlicky goodness, it’ll be your go-to too!
Print
Garlic Butter Steak Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Garlic Butter Steak recipe features juicy NY Strip steaks seared to perfection and basted in a flavorful garlic, herb, and butter mixture. Resting the steaks in the garlic butter enhances their rich taste, making them tender and succulent with a delicious crust.
Ingredients
Steak
- 2 NY Strip Steaks 1” thick, 1 pound each
- 4 teaspoons sea salt flakes, divided
- 2 teaspoons coarse black pepper
Garlic Butter Mixture
- ½ cup unsalted butter (4 ounces)
- 8 garlic cloves, crushed
- 1 shallot, chopped
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
Instructions
- Prepare the Steaks: Place the steaks into a small baking dish just large enough to fit them. Sprinkle 1 teaspoon of sea salt flakes over each steak and set aside.
- Make Garlic Butter: In a pan over medium heat, melt the butter. Add crushed garlic, chopped shallot, fresh thyme and rosemary sprigs, remaining 2 teaspoons salt, and coarse black pepper. Cook this mixture for 4 minutes to infuse flavors.
- Butter the Steaks: Pour the garlic herb butter over the steaks in the baking dish. Let the steaks rest for one hour so the butter starts to solidify and enhance the flavor.
- Preheat Skillet: Heat a cast iron or heavy skillet over high heat until very hot to ensure a nice crust when searing the steaks.
- Remove Steaks from Butter: Take the steaks out of the butter so they are coated with clumps of flavored butter on all sides.
- Sear Steaks: Place the steaks in the hot pan and sear for 2 minutes. Flip and sear the other side for 1 minute. Then tilt the pan so the butter pools opposite to the steaks.
- Baste Steaks: Continuously spoon the hot butter over the steaks for 2-3 minutes, basting to lock in flavor and moisture. Use a thermometer to remove the steaks about 5º before your target doneness as they will continue to cook while resting.
- Rest and Serve: Place the steaks on a plate, add fresh sprigs of rosemary and thyme on top, and pour the remaining melted butter from the pan over the steaks. Let rest for 10 minutes before slicing and serving.
Notes
- Use an internal probe meat thermometer for precise doneness.
- Medium-Rare: Warm red center, slightly firmer at 130°F–135°F.
- Medium: Warm pink center, firm yet juicy at 135°F–145°F.
- Medium-Well: Slightly pink center, firm with minimal juices at 145°F–155°F.
- Resting the steaks after cooking allows juices to redistribute for a tender result.
- You can substitute thyme and rosemary with herbs like oregano or sage if desired.
