If you’re craving a steak that’s juicy, flavorful, and restaurant-quality right in your own kitchen, you’ve come to the right place! This Seared Garlic Butter Steak Recipe is one of those dishes I keep coming back to because it never disappoints. I remember the first time I nailed that perfect sear and butter-basted finish—it blew my mind! Stick with me, and I’ll walk you through every step so you can impress yourself (and your family) with steaks that are tender, garlicky, and packed with flavor.
Why You’ll Love This Recipe
- Incredible Flavor Boost: The garlic butter baste adds rich, savory layers that take the steak from good to mind-blowingly delicious.
- Perfect Crispy Crust: You’ll get that coveted sear every time by pressing the steak into a hot cast iron pan.
- Simple Ingredients, Big Impact: Minimal, fresh ingredients mean the quality of your steak really shines through.
- Reliable Technique: Once you master this, you’ll never fear cooking steak at home again!
Ingredients You’ll Need
The magic behind this Seared Garlic Butter Steak Recipe is in using high-quality ingredients that play well together—fresh thyme and garlic elevate the rich, buttery finish while a thick cut steak is key for that perfect sear. When shopping, look for steaks that are well-marbled for maximum juiciness.
- Ribeye or New York Strip Steaks: Choose steaks about 1 1/4 inches thick for best results and a juicy bite.
- Vegetable Oil: Use a neutral oil with a high smoke point to get that perfect sear without burning.
- Kosher Salt: Its coarse texture helps create a savory crust.
- Freshly Ground Black Pepper: Adds that essential steakhouse zing—freshly ground is best.
- Unsalted Butter: For basting—the unsalted variety lets you control the saltiness perfectly.
- Fresh Thyme: Its aroma infuses the butter and steak beautifully during cooking.
- Garlic Cloves: Lightly smashed to release their flavor into the butter without overpowering the steak.
Variations
I love making this Seared Garlic Butter Steak Recipe just as is, but I’ve also played around with some tweaks to switch things up or accommodate what I have on hand. Feel free to make this your own—cooking steak is all about finding what you enjoy most.
- Herb Switch-Up: I’ve swapped thyme for rosemary or sage, which adds a different but equally lovely herbal note.
- Doneness Adjustments: Whether you like rare or well done, I’ve found adjusting the cooking time by a couple minutes per side works well to hit your perfect temp.
- Butter Flavor Boost: Try adding a splash of Worcestershire sauce or a pinch of smoked paprika to the butter for a smoky twist.
- Garlic Variations: Roasted garlic instead of fresh smashed is a favorite when I want a sweeter, mellow garlic flavor.
How to Make Seared Garlic Butter Steak Recipe
Step 1: Bring Your Steaks to Room Temperature
This is a game changer! Letting your steaks rest out for 30 minutes before cooking helps them cook evenly and stay juicy inside. I usually pat mine dry again right before cooking to remove any extra moisture—this ensures a perfect crust.
Step 2: Heat Your Skillet and Season Steaks
Get your cast iron skillet smoking hot with a tablespoon of vegetable oil. The oil should shimmer and almost smoke—that’s your cue that it’s ready for the steak. While it heats, season both sides of the steaks with kosher salt and freshly ground pepper evenly. Dabbing the steaks dry before seasoning really helps crystallize that savory crust.
Step 3: Sear Steaks for a Beautiful Brown Crust
Place the steaks in the hot skillet and using tongs, press down gently so the entire surface touches the pan—this makes sure you get that even sear. Let them cook undisturbed for about 3 minutes until you see a rich brown crust. If you try to flip too soon, you’ll tear the crust off, so be patient!
Step 4: Flip and Continue Cooking
Flip your steaks and let them cook for roughly another 3 minutes. Here’s what I do: check the internal temperature with a meat thermometer and pull the steaks off heat about 10 degrees before your desired doneness. Remember, the steak keeps cooking a little as it rests.
Step 5: Baste in Garlic Butter and Herbs
Reduce your heat to medium-low, add butter, smashed garlic, and fresh thyme to the pan. Tip the pan so the melted butter pools on one side, then use a spoon to lovingly baste your steaks over and over for about a minute more. This step infuses the meat with amazing flavor and keeps it super tender. Trust me, it’s worth the extra attention!
Step 6: Rest, Slice, and Serve
Transfer your steaks to a plate and let them rest for 5 minutes before slicing. It’s tempting to cut right away, but resting helps those juices redistribute and keeps every bite juicy. Slice against the grain for melt-in-your-mouth tenderness.
Pro Tips for Making Seared Garlic Butter Steak Recipe
- Patience Is Your Friend: Don’t rush the searing; the crust forms best if you let the steak sit undisturbed.
- Use a Meat Thermometer: It takes the guesswork out of doneness and guarantees perfectly cooked steak every time.
- Butter Basting Technique: Tilt the pan and spoon the melted butter repeatedly over the steak—this melts the fat inside and enhances flavor.
- Don’t Skip Resting: Letting the meat rest is key to juicy steak; I often set a timer to remind myself.
How to Serve Seared Garlic Butter Steak Recipe
Garnishes
I usually finish with a sprinkle of flaky sea salt and a little extra fresh thyme or parsley for color and fresh aroma. Some thinly sliced garlic chips crisped in butter on the side add a nice texture contrast too!
Side Dishes
My favorite sides alongside this recipe are garlic mashed potatoes or roasted asparagus for a simple, balanced meal. Some crispy green beans or a fresh arugula salad with lemon dressing work wonders to cut through the richness.
Creative Ways to Present
For special occasions, I like plating the steak on a wooden board with mini bowls of extra garlic butter and chimichurri sauce for guests to customize their bites. Adding grilled lemon halves on the side offers a bright citrus option that complements the richness beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover steak? I wrap it tightly in foil or plastic wrap and store it in the fridge for up to 3 days. I’ve found that resting the steak again at room temp about 15 minutes before reheating helps keep things tender.
Freezing
I don’t usually freeze cooked steaks because the texture can suffer, but if you need to, wrap them well in freezer paper or airtight bags and consume within 1-2 months. Thaw slowly in the fridge overnight before reheating.
Reheating
To bring leftovers back to life, I gently warm them in a low oven (about 250°F) wrapped in foil to avoid drying out. You can also briefly pan-sear slices in a hot pan with a small pat of butter to refresh the crust and flavor.
FAQs
-
What’s the best cut of steak for this Seared Garlic Butter Steak Recipe?
I recommend ribeye or New York strip steaks around 1-1.25 inches thick. These cuts have great marbling and texture that hold up well to high-heat searing and butter basting.
-
How do I know when my steak is done?
Using a meat thermometer is the most reliable method. Aim for about 120°F for rare, 130°F for medium-rare, 140°F for medium, and remember the temperature will rise a few degrees while resting.
-
Can I use a regular pan instead of cast iron?
Yes, but cast iron holds and distributes heat much better, which makes a huge difference in developing that perfect crust. If you use a regular skillet, make sure it can handle high heat without warping.
-
Why do I need to let the steak rest before cooking?
Resting the steak at room temperature ensures it cooks evenly from edge to center and prevents a cold, tough interior. It’s a small step that really improves the final texture.
Final Thoughts
I absolutely love how this Seared Garlic Butter Steak Recipe turns out—each bite feels indulgent but in the best way possible. This method helped me escape the uncertainty of cooking steak at home and transform it into a confidently mastered dinner. I can’t wait for you to try it yourself and hear how your family goes crazy over it just like mine does every time. Seriously, this recipe is a keeper, and once you get the hang of it, homemade steak night becomes a highlight, not a hassle!
Print
Seared Garlic Butter Steak Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Skillet Seared Steak with Garlic Butter is a simple yet elegant recipe perfect for achieving a restaurant-quality steak at home. Featuring ribeye or New York strip steaks seared in a cast iron skillet and basted with a flavorful blend of garlic, butter, and fresh thyme, this method results in a juicy, perfectly cooked steak with a rich, aromatic finish.
Ingredients
Steak
- 2 (12 oz) Ribeye or New York strip steaks, about 1 1/4-inches thick
- 1 Tbsp vegetable oil
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
Garlic Butter
- 2 Tbsp unsalted butter
- 2 sprigs fresh thyme
- 2 garlic cloves, peeled and smashed
Instructions
- Rest the steaks: Let the steaks sit at room temperature for 30 minutes to ensure even cooking throughout.
- Preheat the skillet: Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat until the oil is shimmering and nearly smoking, approximately 3 minutes on gas stove.
- Season the steaks: Pat both sides of the steaks dry using paper towels, then season evenly with kosher salt and freshly ground black pepper.
- Sear the steaks: Place the steaks in the hot skillet and press down using metal tongs to ensure full contact with the pan’s surface. Let them cook undisturbed for about 3 minutes until a brown crust forms on the bottom.
- Flip and cook: Turn the steaks over and cook for an additional 3 minutes until they are about 10 degrees Fahrenheit below your desired doneness.
- Add butter and aromatics: Reduce the heat to medium-low and add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the skillet.
- Baste the steaks: Tilt the pan to pool the melted butter and spoon it continuously over the steaks while cooking for about 1 more minute until the internal temperature reaches the target doneness (keep in mind the temp will rise approximately 5 degrees after removing from heat).
- Rest the steaks: Transfer the steaks to plates and allow them to rest for 5 minutes to redistribute juices before slicing and serving.
- Enjoy: Serve your perfectly seared steaks with the garlic butter sauce spooned over the top. Perfect for any occasion!
Notes
- Resting the steaks before and after cooking helps ensure juiciness and even temperature.
- Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for well done.
- Letting the skillet and oil get very hot before searing is key to developing a flavorful crust.
- Cast iron skillet is ideal for this recipe due to its heat retention and even cooking.
Nutrition
- Serving Size: 1 steak (approximately 6 ounces cooked)
- Calories: 480
- Sugar: 0.2 g
- Sodium: 450 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.2 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 38 g
- Cholesterol: 120 mg
