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Juicy garlic butter steak, cooked to perfection, promises the best steak experience ever.

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
Cook Time 15 minutes
Total Time 50 minutes
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.