Garlic Butter Steak Recipe

This mouthwatering Garlic Butter Steak is the dinner upgrade you’ve been searching for. Juicy NY strip steaks luxuriating in a fragrant herb-infused garlic butter create a restaurant-quality meal right in your own kitchen. The beautifully seared crust gives way to a perfectly cooked interior while the aromatic butter sauce elevates this classic dish to something truly special. Ready in just 15 minutes of active cooking time, it’s an impressive yet surprisingly simple recipe for any night of the week.

Why You’ll Love This Recipe

• Restaurant Quality at Home: This steak rivals anything you’d pay $50+ for at a steakhouse, but you can make it in your pajamas if you want!
• Foolproof Method: The reverse sear technique with butter basting virtually guarantees a perfect steak every time—no more guesswork or disappointment.
• Rich Flavor Profile: The combination of garlic, herbs, and shallots creates layers of flavor that complement the natural beefiness of good steak.
• Impressive Yet Simple: Though it looks and tastes like a chef-made dish, the process is straightforward enough for even novice cooks to master.

this Recipe

Ingredients You’ll Need

• NY Strip Steaks: These well-marbled cuts offer the perfect balance of tenderness and flavor. Make sure they’re about 1-inch thick for optimal cooking.
• Unsalted Butter: The foundation of our flavor magic—butter creates a luxurious sauce while helping to form that beautiful sear. Unsalted gives you control over the final seasoning.
• Garlic Cloves: Crushed rather than minced to release their aromatic oils without burning. They infuse the butter with unmistakable depth.
• Shallot: Provides a milder, more sophisticated flavor than regular onion. It adds a subtle sweetness that balances the richness.
• Fresh Thyme and Rosemary: These woody herbs stand up to high heat cooking and their oils release into the butter for an intoxicating aroma.
• Sea Salt Flakes: The texture and flavor concentration of flaky salt makes for perfect seasoning—it adheres well to the meat and dissolves beautifully during cooking.
• Coarse Black Pepper: Provides both heat and earthiness. The coarse grind adds textural interest to the crust.

Variations

Bourbon Butter Steak

Add two tablespoons of good bourbon to the butter mixture while cooking. The alcohol will burn off, leaving a subtle caramel sweetness that pairs beautifully with the steak.

Blue Cheese Crust

After resting the steak, top with crumbled blue cheese and place under the broiler for 1-2 minutes until melted and lightly browned.

Mushroom Addition

Sauté 8 ounces of sliced mushrooms in the same pan after removing the steaks. Cook until golden, then spoon over the steaks before serving.

Spicy Version

Add half a teaspoon of red pepper flakes to the butter mixture for a pleasant heat that cuts through the richness.

How to Make Garlic Butter Steak

Step 1: Season and Prepare

Place your steaks in a snug baking dish and sprinkle a teaspoon of sea salt flakes over each side. This initial salting both seasons and helps draw out surface moisture for a better sear later.

Step 2: Create the Flavor Butter

Melt the butter in a pan over medium heat. Add crushed garlic, chopped shallot, fresh thyme and rosemary sprigs, along with the remaining salt and pepper. Let this mixture cook for about 4 minutes, stirring occasionally to prevent burning. The aroma should be intoxicating as the herbs release their essential oils.

Step 3: Flavor Infusion

Pour this fragrant butter mixture over the steaks, making sure they’re completely coated. Allow them to rest for one hour. During this time, the butter will begin to solidify and the flavors will penetrate the meat.

Step 4: The Perfect Sear

Heat a cast iron skillet over high heat until it’s smoking hot. Remove the steaks from the butter mixture—they should be coated with clumps of solidified herb butter. Place them in the hot pan and sear for 2 minutes without moving them, letting that beautiful crust develop.

Step 5: The Butter Baste

After flipping and searing the other side for 1 minute, move the steaks to one side of the pan and tilt it slightly so the melted butter pools at the opposite end. Take a spoon and continuously baste the steaks with this hot butter for 2-3 minutes. This technique ensures even cooking and adds incredible flavor.

Step 6: Rest and Serve

Transfer the steaks to a plate, garnish with fresh herb sprigs, and pour any remaining butter from the pan over them. Let them rest for 10 minutes—this crucial step allows the juices to redistribute throughout the meat. Slice against the grain and serve to your soon-to-be impressed guests.

Pro Tips for Making the Recipe

• Room Temperature Start: For even more consistent results, let your steaks come to room temperature before starting the recipe.
• Cast Iron Is King: A well-seasoned cast iron skillet holds heat exceptionally well and creates the best crust on your steak. If you don’t have one, use the heaviest skillet you own.
• Trust Your Thermometer: An instant-read thermometer takes all the guesswork out of cooking steak. Remember to remove the steak from the heat about 5 degrees before your target temperature.
• Don’t Rush the Rest: The 10-minute rest period might test your patience, but it’s essential for juicy results. Cover loosely with foil if you’re concerned about heat loss.
• Slice Against the Grain: Look for the direction of the meat fibers and cut perpendicular to them for the most tender bite.

How to Serve

Perfect Pairings

This steak shines alongside simple sides that complement without competing. Try creamy mashed potatoes, roasted asparagus, or a crisp green salad with a light vinaigrette.

Wine Suggestions

A bold red wine makes this meal sing—reach for a Cabernet Sauvignon, Malbec, or a rich Zinfandel to stand up to the steak’s robust flavor.

Sauce Options

While this steak is perfect with just its garlic butter, you could offer a small dish of horseradish cream or chimichurri on the side for those who enjoy additional condiments.

Make Ahead and Storage

Prep Ahead

You can prepare the garlic herb butter up to three days in advance and store it in the refrigerator. Let it soften before using. The salt-rubbed steaks can sit in the refrigerator for up to 24 hours before cooking—this actually improves flavor development.

Storing Leftovers

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. The solidified garlic butter will continue to flavor the meat, making even the leftovers delicious.

Reheating

For the best texture when reheating, let the steak come to room temperature, then warm it gently in a 275°F oven until just heated through (about 15-20 minutes). Avoid the microwave, which will toughen the meat.

Creative Leftover Ideas

Cold leftover steak makes incredible sandwiches or can be sliced thin for steak salads. You can also dice it and use it in breakfast hash or quick fried rice.

FAQs

Can I use other cuts of steak for this recipe?
Absolutely! While NY strip offers a great balance of tenderness and flavor, this method works beautifully with ribeye, filet mignon, or sirloin. Just adjust cooking times according to thickness—thicker cuts will need more time, while thinner cuts cook more quickly.

I don’t have fresh herbs. Can I use dried instead?
Fresh herbs are preferred for this recipe because they infuse the butter more effectively and make a beautiful garnish. If you must use dried, reduce the amount to 1 teaspoon each of dried rosemary and thyme. Add them to the butter mixture and proceed with the recipe as written.

My steak is smoking a lot in the pan. Is this normal?
Yes, some smoke is expected when searing at high temperatures. Make sure your kitchen is well-ventilated. If it’s smoking excessively, you can lower the heat slightly, but maintain it high enough to get that beautiful crust. The butter’s milk solids will brown and create smoke, but this is part of the flavor development process.

How do I know when my steak is done without a thermometer?
While a thermometer is the most reliable method, you can also use the finger test. Touch your thumb to your index finger and then press the fleshy part of your thumb with your other index finger—that resistance is similar to rare steak. Middle finger to thumb feels like medium-rare, ring finger like medium, and pinky like well-done. Compare this to how your steak feels when pressed.

Final Thoughts

This Garlic Butter Steak recipe transforms an ordinary dinner into a memorable occasion. The combination of searing hot cast iron, aromatic herbs, and rich butter creates a steak experience that’s truly greater than the sum of its parts. Whether you’re cooking for a special celebration or simply treating yourself to something extraordinary, this technique elevates one of life’s simple pleasures to new heights. Take the plunge and try it tonight—your taste buds will thank you!

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