Make The Best Garlic Butter Steak Ever! is all about a juicy, tender steak cooked to perfection and topped with a rich, flavorful garlic butter that melts right into the meat. The crispy sear on the outside combined with the buttery garlic sauce makes this steak feel special, even on a regular weeknight.
I love how simple it is to make but tastes like you spent hours on it. The key for me is using fresh garlic and plenty of butter—once you pop that sizzling garlic butter over the steak right before serving, it takes the whole dish to another level. I always find myself sneaking bites while I’m cooking because the smell is just irresistible.
My favorite way to enjoy this steak is with some roasted veggies or mashed potatoes on the side to soak up all the buttery garlic goodness. It’s amazing how a few ingredients can come together for such a classic and satisfying meal. Plus, it’s great for impressing friends or just treating yourself because, honestly, you deserve it!
Key Ingredients & Substitutions
Beef: I love using sirloin or filet mignon because they’re tender and cook quickly. If you prefer something fattier, ribeye is a great choice. For a leaner option, flank or skirt steak works well, just slice against the grain.
Butter: Unsalted butter is best so you control the saltiness. You can swap for ghee if you want a nutty flavor and higher smoke point, or use olive oil for a lighter finish, but butter gives that rich, creamy taste I adore.
Garlic: Fresh garlic brings bright, punchy flavor that jarred garlic powder can’t match. If you don’t have fresh, use garlic powder sparingly and sprinkle it over the steak after cooking.
Herbs: I prefer fresh parsley, thyme, and rosemary because they add fresh, earthy notes. Dried herbs can be used but add them earlier in cooking to soften their flavor.
How Do You Get the Perfect Sear and Garlic Butter Finish on Steak?
Getting a great crust and garlic butter flavor takes a few simple steps:
- Pat the steak dry so it browns nicely without steaming.
- Use a hot pan (cast iron is perfect) and sear the steak without moving it for 2-3 minutes per side to build that deep brown crust.
- Lower heat before adding butter to avoid burning it.
- Add garlic and herbs once butter melts, and tilt the pan to spoon the melted butter over the steak constantly. This technique, called basting, infuses the meat with rich garlic-y flavor and keeps it juicy.
- Let the steak rest after cooking; this helps the juices redistribute for tender bites.
Following these tips, your steak will have a mouthwatering crust on the outside and a buttery garlic finish inside each bite!
Equipment You’ll Need
- Cast iron skillet – it heats evenly and gets super hot for the perfect steak sear.
- Tongs – great for flipping steaks without piercing the meat and losing juices.
- Spoon – handy for spooning that garlic butter over the steak as it cooks.
- Meat thermometer – helps you check for your perfect doneness every time.
- Cutting board – for resting and slicing the steak after cooking.
Flavor Variations & Add-Ins
- Swap sirloin for ribeye if you want a richer, fattier steak with extra flavor.
- Add a pinch of smoked paprika or chili flakes to the garlic butter for a mild spicy kick.
- Stir in some chopped fresh thyme or rosemary to change up the herb aroma.
- Try topping the steak with blue cheese or crumbled feta for a tangy twist.
The Best Garlic Butter Steak Ever
Ingredients You’ll Need:
For The Steak:
- 1.5 pounds beef sirloin or filet mignon, cut into thick medallions or cubes
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil (for searing)
For The Garlic Butter:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves (optional)
- 1 teaspoon fresh rosemary, finely chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of active prep and cooking time plus 20-30 minutes to bring the steak to room temperature and 5 minutes for resting after cooking. Total time is roughly 35-45 minutes, giving you plenty of time to prepare your favorite side dishes while the steak cooks.
Step-by-Step Instructions:
1. Prepare the Steak:
Take the steak out of the fridge and let it rest at room temperature for 20-30 minutes. This helps the meat cook evenly. Pat the steak pieces dry with paper towels to remove excess moisture—this helps create a better sear. Season both sides generously with salt and freshly ground black pepper.
2. Sear the Steak:
Heat a heavy skillet or cast iron pan over medium-high heat until very hot. Add the olive oil and swirl to coat the pan. Place the steak pieces in the pan in a single layer without overcrowding. Sear each side for 2-3 minutes until a rich brown crust forms and the steak reaches your desired doneness (about 130°F/54°C for medium-rare). You may need to cook in batches depending on pan size.
3. Add Garlic Butter and Baste:
Turn the heat down to medium-low and add the butter to the pan. When the butter has melted and starts bubbling, add the minced garlic, parsley, thyme, and rosemary. Tilt the pan slightly and use a spoon to continuously baste the garlic butter over the steaks. This adds rich garlic flavor and keeps the steak juicy. Cook for another 1-2 minutes until the steak is fully cooked and glossy with butter.
4. Rest and Serve:
Remove the steaks from the pan and transfer them to a warm plate. Loosely cover with foil and let rest for 5 minutes so the juices can redistribute. Serve hot, spooning any leftover garlic butter from the pan over the steaks for an extra delicious finish.
Equipment You’ll Need
- Cast iron skillet or heavy frying pan
- Tongs for flipping the steak
- Metal spoon for basting with butter
- Meat thermometer to check doneness (optional but helpful)
- Cutting board for resting and slicing
Flavor Variations & Tips
- Try ribeye instead of sirloin or filet mignon for more marbling and rich flavor.
- Add a pinch of smoked paprika or red pepper flakes to the garlic butter for a smoky or spicy twist.
- Use dried herbs if you don’t have fresh, but add them earlier so they soften.
- Top the steak with blue cheese crumbles or a dollop of horseradish cream for extra indulgence.
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to fully thaw the steak in the refrigerator overnight before cooking. Pat it dry to remove any excess moisture for a better sear.
How Do I Know When the Steak Is Done?
Using a meat thermometer is the easiest way! Aim for 130°F (54°C) for medium-rare. If you don’t have a thermometer, look for a nice brown crust and cook time of about 2-3 minutes per side depending on thickness.
Can I Make Garlic Butter Ahead of Time?
Absolutely! You can prepare the garlic butter mixture beforehand and store it in the fridge for up to 2 days. Add fresh parsley and herbs when cooking for the best flavor.
How Should I Store Leftovers?
Store steak leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to keep it juicy, adding a little butter if needed.
