Garlic Butter Steak (Printable)

Juicy pan-seared steak basted with aromatic garlic butter for a restaurant-quality meal at home.

# What You'll Need:

→ Steaks

01 - 2 ribeye steaks, about 1 inch thick, approximately 8.8 oz each

→ Fats & Oils

02 - 3 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Aromatics & Herbs

04 - 4 garlic cloves, finely minced
05 - 2 sprigs fresh rosemary or thyme

→ Seasonings

06 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Remove the ribeye steaks from the refrigerator approximately 20 minutes before cooking to allow them to come to room temperature. Pat both sides thoroughly dry with paper towels to ensure a proper sear.
02 - Season both sides of each steak generously with salt and freshly ground black pepper, pressing the seasonings lightly into the surface.
03 - Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and lightly smoke.
04 - Carefully lay the seasoned steaks into the hot skillet. Sear for 2 to 3 minutes per side without moving, until a deep golden-brown crust forms on each surface.
05 - Reduce the heat to medium. Add the unsalted butter, minced garlic, and rosemary sprigs to the pan, allowing the butter to melt and become foamy while the garlic releases its aroma.
06 - Tilt the skillet slightly and use a large spoon to continuously baste the steaks with the hot garlic herb butter for 2 to 3 minutes, spooning it over the top repeatedly. Cook until the internal temperature reaches 130°F for medium-rare, adjusting time for preferred doneness.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat for maximum tenderness and flavor.

# Expert Hints:

01 -
  • It delivers that steakhouse crust and buttery richness without needing a grill or any fancy equipment beyond a cast iron pan.
  • The garlic butter basting technique makes you feel like you know a secret that most home cooks overlook, and the results are genuinely restaurant quality.
02 -
  • If you crowd the pan or the steaks are cold from the fridge, they will steam instead of sear and you will never get that dark crust.
  • The basting butter can go from golden and nutty to burnt in seconds, so keep the spoon moving and pull the pan off heat the moment the garlic starts to brown.
03 -
  • Press your finger into the center of the steak while it cooks, and you will learn to judge doneness by feel long before you ever need a thermometer.
  • Let the rosemary sprig char slightly in the butter, because that smoky herbal note is what separates a home dinner from a steakhouse experience.

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