JUICIEST GARLIC BUTTER STEAK EVER

I can still picture my dad standing at the grill, tongs in hand, a huge smile on his face. He loved grilling steak, especially for special occasions. He always aimed for that perfect sear and juicy center. Now, I’ve taken what he taught me and perfected my own version: the Best Garlic Butter Steak Ever – So Juicy!, and honestly, it’s a game-changer. Today, I’m sharing all my secrets for the most amazing Best Garlic Butter Steak Ever – So Juicy! you’ll ever make!

The Secret to the Juiciest Garlic Butter Steak

Alright, friend, let’s get real. We’re about to embark on a culinary adventure that will result in a steak so tender, so flavorful, and so juicy, you’ll swear you’re dining in a five-star restaurant. But the best part? You’re making it yourself, right in your own kitchen! The secret to a truly great garlic butter steak lies in a few key elements: the quality of the steak, the searing technique, and, of course, that incredible garlic butter sauce. Don’t worry, I’m going to walk you through every step.

Choosing the Right Steak

The foundation of any great steak is, well, the steak itself! You want to choose a cut that has good marbling – those beautiful streaks of fat running through the meat. Marbling equals flavor and tenderness, trust me on this. Here are a few of my favorite cuts for garlic butter steak:

• Ribeye: This is my top choice! It’s incredibly flavorful and has amazing marbling. It’s a bit pricier, but absolutely worth it for a special occasion.
• New York Strip: A close second to ribeye, the New York Strip is leaner but still packs a flavorful punch. It’s also a bit firmer in texture.
• Sirloin: This is a more budget-friendly option that can still deliver a delicious steak. Just be careful not to overcook it, as it can become a bit tough.
• Filet Mignon: Oh, the filet! It is known for being the most tender cut. It’s very lean, so the garlic butter is essential to keep it juicy!

No matter which cut you choose, look for steaks that are at least 1-inch thick. This will give you a nice sear on the outside while keeping the inside juicy and tender. Also, try to buy your steaks from a reputable butcher or grocery store. Ask them for recommendations – they’re the experts!

Ingredients You’ll Need

Now that we’ve covered the steak selection, let’s gather our ingredients. Here’s what you’ll need to create the most amazing garlic butter steak ever:

• Steak (1-inch thick): Your cut of choice (ribeye, New York strip, sirloin, or filet mignon)
• Salt and Black Pepper: Don’t skimp on these! Seasoning is key.
• Olive Oil: For searing the steak.
• Butter: Unsalted butter is best, as we’ll be adding salt later.
• Garlic: Fresh garlic, minced. And don’t be shy with it!
• Fresh Herbs: Thyme, rosemary, or parsley (or a combination!). These add a beautiful aroma and flavor.
• Red Pepper Flakes (optional): For a touch of heat.
• Lemon Juice (optional): A squeeze of lemon juice brightens up the flavor.

Prepping the Steak: The Key to Success

Okay, this is crucial! Before you even think about turning on the stove, you need to prep your steak properly. This is where many people go wrong, but don’t worry, I’m here to guide you.

1. Bring the Steak to Room Temperature: This is non-negotiable. Take your steak out of the refrigerator about 30-60 minutes before cooking. This allows the steak to cook more evenly. A cold steak will take longer to cook in the center, which means the outside will be overcooked.
2. Pat the Steak Dry: Use paper towels to thoroughly dry the surface of the steak. This is essential for getting a good sear. Moisture is the enemy of a beautiful crust!
3. Season Generously: Don’t be afraid to use a generous amount of salt and pepper. Season both sides of the steak evenly. The salt will not only enhance the flavor but also help to draw out moisture, resulting in a better sear.

Making the Garlic Butter

While your steak is coming to room temperature, let’s whip up that glorious garlic butter. This is where the magic happens!

1. Melt the Butter: In a small saucepan over low heat, melt the butter.
2. Add the Garlic: Add the minced garlic to the melted butter and cook for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Add the Herbs: Stir in your chopped fresh herbs (thyme, rosemary, or parsley).
4. Add Red Pepper Flakes (optional): If you want a little kick, add a pinch of red pepper flakes.
5. Season to Taste: Season the garlic butter with a pinch of salt and pepper.
6. Add Lemon Juice (optional): If using, add a squeeze of lemon juice.

Keep the garlic butter warm over very low heat while you cook the steak.

Searing the Steak: Achieving the Perfect Crust

Now for the exciting part: searing the steak! This is where you get that beautiful, flavorful crust that makes steak so irresistible.

1. Heat the Pan: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Let the pan get screaming hot. You should see a faint wisp of smoke.
2. Add the Oil: Add about a tablespoon of olive oil to the hot pan. The oil should shimmer and be very hot.
3. Sear the Steak: Carefully place the steak in the hot pan. Don’t overcrowd the pan – if you’re cooking multiple steaks, do it in batches. Sear the steak for 3-4 minutes per side, without moving it. This will allow a beautiful crust to form.
4. Reduce the Heat (Optional): If your pan is getting too hot or the steak is browning too quickly, reduce the heat to medium-high.
5. Add the Garlic Butter: After you’ve seared both sides of the steak, add the garlic butter to the pan. Tilt the pan so the butter pools, and use a spoon to continuously baste the steak with the garlic butter. This will infuse the steak with flavor and keep it moist.

Checking for Doneness: Know Your Temperatures!

The most important thing is to cook the steak to your desired level of doneness. The best way to do this is to use a meat thermometer. Here are the target internal temperatures for different levels of doneness:

• Rare: 125-130°F (52-54°C)
• Medium-Rare: 130-135°F (54-57°C)
• Medium: 135-145°F (57-63°C)
• Medium-Well: 145-155°F (63-68°C)
• Well-Done: 155°F+ (68°C+)

Remember, the steak will continue to cook slightly while it rests, so remove it from the heat when it’s a few degrees below your target temperature.

Resting the Steak: The Final Touch

This is just as important as searing! Once the steak reaches your desired internal temperature, remove it from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful result. If you skip this step, all the juices will run out when you cut into the steak, leaving you with a dry, sad piece of meat. Don’t let that happen!

Serving and Enjoying Your Masterpiece

After the steak has rested, it’s time to slice and serve! Slice the steak against the grain (this means cutting perpendicular to the direction of the muscle fibers). This will make the steak even more tender and easier to chew.

Serve your garlic butter steak with your favorite sides. Here are a few suggestions:

• Mashed potatoes
• Roasted vegetables (asparagus, broccoli, or Brussels sprouts are great)
• A simple salad
• Grilled Steak & Gorgonzola Salad with Balsamic Glaze for a complete meal.

You can also drizzle any remaining garlic butter from the pan over the steak for extra flavor. Garnish with fresh herbs, if desired. Now, sit back, relax, and savor every bite of your incredible garlic butter steak!

Troubleshooting Tips

Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common problems and how to fix them:

• Steak is tough: This could be due to a few reasons: you may have overcooked the steak, you may have chosen a tough cut of meat, or you may not have sliced the steak against the grain.
• Steak is not searing properly: Make sure your pan is hot enough and that you’ve patted the steak dry before searing. Also, don’t overcrowd the pan.
• Garlic butter is burning: Keep the heat low when making the garlic butter, and watch it carefully to prevent the garlic from burning.
• Steak is not cooking evenly: Make sure you bring the steak to room temperature before cooking.

Variations and Additions

Once you’ve mastered the basic garlic butter steak, feel free to experiment with different variations and additions! Here are a few ideas to get you started:

• Add mushrooms: Sauté sliced mushrooms in the garlic butter along with the garlic.
• Add shallots: Finely chop a shallot and add it to the garlic butter for a more complex flavor.
• Add wine: Deglaze the pan with a splash of red wine after searing the steak. Let the wine reduce slightly before adding the garlic butter.
• Use different herbs: Try using different herbs like oregano or chives.
• Serve over rice instead of potatoes like Instant Pot Chuck Roast with Gravy.
• Serve with a Hearty Farmhouse Hamburger & Potato Bake.

Why This Recipe Works

You might be thinking, “Okay, I’ve seen garlic butter steak recipes before. What makes this one so special?” Well, let me tell you! This recipe is designed to be foolproof, even for beginner cooks. It focuses on the key elements that make a truly great steak: proper preparation, a screaming hot sear, a flavorful garlic butter sauce, and a crucial resting period. By following these steps, you’re guaranteed to achieve a juicy, tender, and incredibly delicious steak every time. Plus, I give you my personal tips and tricks that I’ve learned over years of grilling and cooking steaks. No more dry, tough, or bland steaks! This is the recipe that will impress your family and friends, and it’s one that you’ll be proud to make again and again.

Final Thoughts

There you have it, my friend! Everything you need to create the Best Garlic Butter Steak Ever – So Juicy!. I know it might seem a little intimidating at first, but trust me, once you get the hang of it, you’ll be making restaurant-quality steaks in your own kitchen in no time. Don’t be afraid to experiment with different cuts of meat, herbs, and spices to find your perfect combination. And most importantly, have fun! Cooking should be enjoyable, so put on some music, pour yourself a glass of wine, and get ready to create a culinary masterpiece. I promise, you won’t be disappointed!

Juiciest Garlic Butter Steak Ever

This recipe delivers a restaurant-quality steak right in your own kitchen. It focuses on proper preparation, a high-heat sear, and a rich garlic butter sauce, ensuring a juicy, tender, and flavorful steak every time. Enjoy the best garlic butter steak you’ve ever had!

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Prep Time 35 minutes mins

Cook Time 15 minutes mins

Total Time 50 minutes mins

Servings: 2

Course: Main Course

Cuisine: American

Calories: 800

Ingredients Equipment Method Notes

Ingredients

  

• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Pinch red pepper flakes optional
• 1 teaspoon lemon juice optional

Equipment

• cutting board
• Chef’s knife
• paper towels
• small saucepan
• Heavy-bottomed skillet (cast iron recommended)
• Spoon
• Meat thermometer
• tongs
• aluminum foil

Method

 

1. Bring the steak to room temperature: Remove the steak from the refrigerator 30-60 minutes before cooking.
2. Pat the steak dry: Use paper towels to thoroughly dry the surface of the steak.
3. Season generously: Season both sides of the steak generously with salt and pepper.
4. Melt the butter: In a small saucepan over low heat, melt the butter.
5. Add the garlic: Add the minced garlic to the melted butter and cook for 1-2 minutes, until fragrant, being careful not to burn it.
6. Add the herbs: Stir in the chopped fresh thyme and rosemary.
7. Add red pepper flakes (optional): Add a pinch of red pepper flakes if desired.
8. Season to taste: Season the garlic butter with a pinch of salt and pepper.
9. Add lemon juice (optional): Add a squeeze of lemon juice if using.
10. Keep the garlic butter warm over very low heat.
11. Heat the pan: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Let the pan get screaming hot (you should see a faint wisp of smoke).
12. Add the oil: Add the olive oil to the hot pan. The oil should shimmer and be very hot.
13. Sear the steak: Carefully place the steak in the hot pan and sear for 3-4 minutes per side, without moving it, to form a beautiful crust.
14. Reduce the heat (Optional): If the pan is getting too hot or the steak is browning too quickly, reduce the heat to medium-high.
15. Add the garlic butter: After searing both sides, add the garlic butter to the pan. Tilt the pan to pool the butter, and use a spoon to continuously baste the steak with the garlic butter.
16. Check for doneness: Use a meat thermometer to cook the steak to your desired level of doneness:
17. Rare: 125-130°F (52-54°C)
18. Medium-Rare: 130-135°F (54-57°C)
19. Medium: 135-145°F (57-63°C)
20. Medium-Well: 145-155°F (63-68°C)
21. Well-Done: 155°F+ (68°C+)
22. Rest the steak: Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes.
23. Slice and serve: Slice the steak against the grain and serve with your favorite sides.

Notes

For optimal searing, ensure your pan is preheated to a high temperature. Don’t overcrowd the pan; cook steaks in batches if necessary. Basting the steak with garlic butter infuses it with flavor and keeps it moist. Resting the steak is crucial for redistributing juices, resulting in a more tender and flavorful steak. Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.