Garlic Butter Steak (Printable)

Juicy pan-seared steak with aromatic garlic butter, ready in 25 minutes.

# What You'll Need:

→ Steaks

01 - 2 ribeye steaks, about 1 inch thick, approximately 8.8 ounces each

→ Butter & Oil

02 - 3 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Aromatics & Herbs

04 - 4 garlic cloves, finely minced
05 - 2 sprigs fresh rosemary or thyme

→ Seasonings

06 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat both sides thoroughly dry with paper towels to ensure a proper sear.
02 - Season both sides of each steak liberally with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
03 - Heat olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and smoke lightly.
04 - Carefully lay the steaks in the hot skillet and sear for 2 to 3 minutes per side, allowing a deep golden-brown crust to develop without moving them.
05 - Reduce the heat to medium. Add the butter, minced garlic, and herb sprigs to the pan, allowing the butter to melt and become foamy while the garlic releases its aroma.
06 - Tilt the pan slightly and use a large spoon to continuously baste the steaks with the hot garlic herb butter for 2 to 3 minutes, spooning it over the top repeatedly until the desired doneness is reached. For medium-rare, aim for an internal temperature of 130°F.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes before slicing to allow the juices to redistribute throughout the meat.

# Expert Suggestions:

01 -
  • It delivers a steakhouse quality crust and flavor without leaving your kitchen or spending forty dollars a plate.
  • The garlic butter basting technique is deceptively simple but makes you look like you trained in France.
02 -
  • Skip the resting step and you will watch every drop of juice run out onto the plate instead of staying inside the meat where it belongs.
  • A meat thermometer reading of 130 degrees Fahrenheit takes all the guesswork out of medium rare and saves you from slicing open the steak to peek.
03 -
  • A finishing sprinkle of flaky sea salt right before serving adds a satisfying crunch and a bright pop of salinity that ties everything together.
  • Let the garlic butter brown slightly without letting it blacken, because that nutty brown butter flavor is the secret weapon of this entire dish.

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