This garlic butter steak is a classic treat that’s all about big flavors and simple ingredients. Picture a juicy, perfectly seared steak nestled in a pool of rich, melted butter infused with golden garlic and a sprinkle of fresh herbs. The garlic adds that extra kick, making each bite deliciously irresistible.
I love making this steak on a busy weeknight because it feels fancy but comes together fast. My trick is to let the steak rest after cooking—it keeps all the juices locked in and makes it so tender. Adding that garlic butter right at the end is like the crown on the trophy, giving the steak a beautiful shine and a burst of flavor.
I usually serve this steak with some roasted veggies or a simple salad, and it never fails to impress. Everyone always asks for seconds, so I keep extra butter ready for drizzling! Cooking this always feels like a special occasion, even if it’s just a Tuesday dinner at home. It’s comfort food that feels a little luxurious, all at once.
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Steak: Ribeye, sirloin, or filet mignon all work well. Ribeye has more fat, giving rich flavor, while sirloin is leaner and more affordable. If you prefer, try flank or skirt steak, but slice thinly against the grain to keep it tender.
Butter: Unsalted butter is best here so you control the salt. You can also use ghee or a mix of butter and olive oil if you like a lighter finish. Always add it near the end to avoid burning.
Garlic: Fresh minced garlic is key for that punchy flavor. Garlic powder won’t give the same fresh taste. If you want less bite, try roasting the garlic first.
Herbs: Parsley adds freshness and color. Thyme or rosemary are optional but great for extra aroma. Feel free to swap for basil or oregano if you prefer.
How Do You Get a Perfect Seared Crust on Steak?
Getting a great crust means high heat and patience. Here’s how I do it:
- Pat steak dry before seasoning—it helps get a better sear, not steam.
- Use a heavy skillet or cast iron for even heat.
- Don’t overcrowd the pan; cook steak in batches if needed.
- Let the steak cook undisturbed for 2-3 minutes per side until a brown crust forms.
- Avoid flipping too often—it slows browning.
- Finish with butter and garlic for richness right at the end.
This method locks in juices and creates a tasty crust that makes every bite satisfying!
Equipment You’ll Need
- Cast iron skillet – I love it because it heats evenly and helps get a perfect sear on the steak.
- Tongs – you can easily flip the steak without piercing it, keeping the juices inside.
- Small spoon – perfect for spooning garlic butter over the steak while it cooks.
- Chef’s knife – to cut the steak into bite-sized pieces cleanly and safely.
- Cutting board – keeps your prep space tidy and provides a safe surface for slicing.
Flavor Variations & Add-Ins
- Swap steak for chicken breast or thighs for a leaner or different protein twist.
- Add a sprinkle of smoked paprika or chili flakes for a bit of smoky heat.
- Toss in sautéed mushrooms or bell peppers to add texture and a veggie boost.
- Use fresh thyme or rosemary instead of parsley for a woodsy, fragrant note.
The Best Garlic Butter Steak Ever!
Ingredients You’ll Need:
- 1.5 to 2 pounds beef steak (ribeye, sirloin, or filet mignon), cut into bite-sized cubes or strips
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- Optional: 1 teaspoon fresh thyme or rosemary, chopped (for extra flavor)
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep and cooking time. It’s quick because the steak cooks fast in hot oil, and adding the flavorful garlic butter at the end is simple and speedy. Overall, you’ll have a delicious meal ready in under 20 minutes!
Step-by-Step Instructions:
1. Prepare and Season The Steak
Pat your steak pieces dry with paper towels to get a great sear. Then, sprinkle salt and freshly ground black pepper evenly on all sides to build flavor.
2. Sear The Steak
Heat olive oil in a large skillet or cast iron pan over medium-high heat until it shimmers. Place the steak pieces in a single layer, being careful not to crowd the pan. Let them cook undisturbed for 2-3 minutes to get a nice brown crust, then flip and cook the other side for another 2-3 minutes or until done to your liking.
3. Add Garlic Butter and Herbs
Lower the heat to medium. Add butter, minced garlic, and fresh herbs like parsley and thyme or rosemary if you’re using them. Tilt the pan slightly and spoon the melted garlic butter over the steak pieces. Keep basting for 1-2 minutes to soak in all that buttery, garlicky flavor.
4. Rest and Serve
Turn off the heat, move the steak to a plate, and pour any leftover garlic butter from the pan on top. Let it rest for 5 minutes to keep it juicy and tender. Sprinkle with extra parsley if you like, then serve hot.
This garlic butter steak pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad. Enjoy your mouthwatering, buttery, garlicky steak!
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to fully thaw the steak in the fridge overnight before cooking. Pat it dry well to avoid steaming instead of searing.
How Should 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 keep it tender and avoid drying out.
Can I Use Different Cuts of Beef?
Absolutely! Ribeye, sirloin, filet mignon, flank, or skirt steak all work well. Just adjust cooking time slightly based on thickness and desired doneness.
Is It Ok to Add More Garlic Butter After Cooking?
Definitely! Extra garlic butter can be warmed and drizzled over the steak when serving for even richer flavor.
