Description
Who doesn’t love a juicy, flavorful steak cooked to perfection? Whether you’re planning a special dinner or just craving a hearty meal, this Garlic Butter Steak Recipe is the ultimate guide to achieving a restaurant-quality steak right in your own kitchen. With a sizzling sear, infused garlic butter, and the perfect level of doneness, this dish will make any steak lover’s mouth water.
Ingredients
Scale
For the Steak:
- 2 ribeye steaks (or sirloin, filet mignon, or New York strip)
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
For the Garlic Butter:
- 4 tablespoons unsalted butter (softened)
- 4 cloves garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon fresh thyme
- ½ teaspoon red pepper flakes (optional, for heat)
Optional Add-Ons:
- Mushrooms (for a rich, earthy side)
- Parmesan cheese (for a creamy topping)
Instructions
Step1: Prepare the Steaks
- Take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels.
- Season both sides with salt, pepper, smoked paprika, and garlic powder.
Step2: Make the Garlic Butter
- In a bowl, mix softened butter, minced garlic, chopped parsley, thyme, and red pepper flakes.
- Stir until smooth, then set aside.
Step3: Sear the Steak
- Heat a cast-iron skillet over high heat for 3-5 minutes until smoking hot.
- Add olive oil, then carefully place the steaks in the pan.
- Sear for 3-4 minutes per side for medium-rare (adjust cooking time for preferred doneness).
Step4: Add the Garlic Butter
- In the last minute of cooking, add the prepared garlic butter to the pan.
- Tilt the pan slightly and use a spoon to baste the steaks with melted butter.
Step5: Rest and Serve
- Transfer the steaks to a plate and let them rest for 5 minutes.
- Slice and serve with extra garlic butter drizzled on top.
Notes
- Use a meat thermometer: Aim for 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
- Let the steak rest: This helps redistribute the juices, keeping your steak tender and juicy.
- Don’t overcrowd the pan: Sear one or two steaks at a time to achieve a proper crust.