Garlic Butter Steak Recipe

Name: Garlic Butter Steak Recipe
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Cuisine: American
Ingredients: 1 (8-10 oz) ribeye or sirloin steak; 2 tbsp unsalted butter; 2 cloves garlic, minced; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp dried thyme (optional)

Author: Tessa

Published: August 11, 2025

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Let me tell you about my absolute favorite way to cook steak – garlic butter steak. It’s the kind of meal that makes you feel like a kitchen superstar without any fuss. I’ve tried every steak recipe under the sun, but this one? It never lets me down. The sizzle of the steak in the pan, that rich garlic butter melting over it… it’s pure magic. What I love most is how simple it is – just a handful of ingredients and about 15 minutes is all you need for a steak that tastes like it came from a fancy steakhouse. Trust me, once you try this garlic butter steak, you’ll never go back to plain old grilled steak again.

Why You’ll Love This Garlic Butter Steak

Listen, I don’t just make garlic butter steak – I crave it. Here’s why you will too:

That first bite of juicy, buttery steak with garlic clinging to every inch? Pure heaven. It’s like your taste buds throw a party.
From fridge to plate in 15 minutes flat. I’ve made this when I’m starving after work more times than I can count.
No fancy ingredients, no weird techniques – just good steak, butter, and garlic doing what they do best.

This isn’t just dinner – it’s the kind of meal that makes you feel like you’ve treated yourself, even on a random Tuesday night.

Ingredients for Garlic Butter Steak

Here’s what you’ll need to make steakhouse-quality garlic butter steak at home – I promise it’s nothing fancy:

1 (8-10 oz) ribeye or sirloin steak – Ribeye’s my favorite for its marbling, but sirloin works great too
2 tbsp unsalted butter – Real butter only, please! None of that margarine nonsense
2 cloves garlic, minced – Fresh is best, but I won’t judge if you use pre-minced in a pinch
1 tbsp olive oil – For that perfect sear
1/2 tsp salt – Kosher salt sticks to the steak better
1/2 tsp black pepper – Freshly cracked makes all the difference
1/4 tsp dried thyme (optional) – My little secret for extra depth

See? Told you it was simple. Now let’s make some magic happen!

Garlic Butter Steak - detail 1

Equipment You’ll Need

Don’t worry – you don’t need a fancy kitchen setup for this garlic butter steak. Here’s what I always grab:

A heavy skillet – Cast iron is my go-to for that perfect crust, but stainless steel works too
Tongs – Much better than forks for flipping without losing juices
Meat thermometer – Takes the guesswork out of doneness (though I’ll teach you the finger test too!)

That’s seriously it! No special gadgets required – just good old-fashioned cooking.

How to Make Garlic Butter Steak

Okay, let’s get cooking! I’ve made this garlic butter steak more times than I can count, and I’ve learned a few tricks along the way. Follow these steps, and you’ll have restaurant-quality steak right at home.

Step 1: Bring Steak to Room Temperature

First thing – don’t skip this step! I know it’s tempting to throw that cold steak right in the pan, but trust me. Letting it sit out for about 30 minutes makes all the difference. Cold steak cooks unevenly – you’ll end up with a gray band around the edges before the center is done. Room temp steak? Perfectly cooked from edge to edge every time.

Step 2: Season and Sear the Steak

Heat your skillet over medium-high heat until it’s smoking hot – I test mine by flicking a few water droplets in. If they sizzle and dance, you’re ready. Pat your steak dry (this helps with browning!), then season generously with salt and pepper. Lay it in the pan and don’t touch it! Give it a full 3-4 minutes to develop that gorgeous crust. Flip once – you’ll know it’s ready when it releases easily from the pan.

Step 3: Add Garlic Butter

Here’s where the magic happens! In the last minute of cooking, drop in your butter, minced garlic, and thyme if using. Tilt the pan slightly and use a spoon to baste the steak continuously with that golden, garlicky butter. The smell is incredible! Just be careful not to burn the garlic – keep it moving.

Step 4: Rest Before Serving

I know, I know – you want to dig in immediately. But resist! Transfer your steak to a plate and walk away for 5 minutes. This lets the juices redistribute so they stay in the steak instead of running all over your plate. It’s the difference between good steak and perfect steak.

See? Simple steps, incredible results. Now let’s talk about how to make sure your garlic butter steak turns out perfect every time.

Garlic Butter Steak - detail 2

Tips for Perfect Garlic Butter Steak

After making this recipe a hundred times, here are my foolproof tips for garlic butter steak success:

Use a thermometer – 130°F for medium-rare (it’ll climb to 135°F while resting). No more guessing!
Don’t crowd the pan – Cook one steak at a time unless you’ve got a massive skillet. Overcrowding steams instead of sears.
High smoke point oil – Olive oil’s great, but avocado oil won’t burn at high temps if that’s your jam.
Fresh garlic is key – Jarred works in a pinch, but fresh minced garlic makes the butter sauce shine.

Follow these, and you’ll nail it every time – pinky promise!

Serving Suggestions for Garlic Butter Steak

Oh, let me tell you how I love to serve this garlic butter steak! That rich, buttery flavor pairs perfectly with:

Creamy mashed potatoes – they soak up all that glorious garlic butter sauce
Simple roasted asparagus or Brussels sprouts – the crisp-tender texture is heavenly
A crisp green salad – cuts through the richness beautifully

Sometimes I’ll even slice the steak over a bed of garlic bread – because when it comes to garlic butter, more is always better!

Storage and Reheating

Leftovers? (Rare in my house, but it happens!) Store cooled steak in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – either in a warm oven or gently in a skillet to keep it tender. Microwaving turns it rubbery – trust me, I learned the hard way!

Garlic Butter Steak FAQs

I’ve gotten so many questions about this garlic butter steak recipe over the years – here are the ones that pop up most often:

Q: How do I know when my steak is done without a thermometer?
The finger test never fails me! Gently press the steak – if it feels like the fleshy part of your palm below the thumb when your hand is relaxed, that’s medium-rare. Firmer means more done. But honestly? A $10 meat thermometer takes all the guesswork out!

Q: Can I use margarine instead of butter?
Oh honey, no! Real butter makes all the difference in that rich, velvety sauce. Margarine just doesn’t have the same depth of flavor. If you’re dairy-free, try ghee – it’s got that nutty, buttery taste without the lactose.

Q: What’s the best steak cut for this recipe?
I’m team ribeye all the way – that marbling makes it extra juicy. But sirloin works great too if you’re watching your budget. Just steer clear of super lean cuts like filet – they can dry out faster.

Q: My garlic keeps burning! Help!
Been there! Add the garlic in the last 60 seconds only, and keep spooning that butter over the steak constantly. If your pan’s too hot, pull it off the heat for a sec while basting. Burnt garlic tastes bitter – fresh and golden is what we want!

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in this glorious garlic butter steak: Each serving (about an 8-10oz steak with all that delicious butter) comes to roughly 450 calories, with 35g of protein to keep you satisfied. It’s got about 35g of fat (15g saturated), 1g of carbs, and 600mg sodium.

Remember – these are just estimates! Your exact numbers might dance around a bit depending on your steak’s size and how much of that garlic butter you can’t resist spooning over the top (I always add extra!).

Rate This Recipe

Okay, confession time – this garlic butter steak recipe is my pride and joy, and I’d love to hear what you think! Did it turn out as juicy and flavorful as mine always does? Did your family go crazy for it like mine does every time I make it?

Drop me a comment below and let me know:

How many stars would you give it? (Be honest – I can take it!)
Any tweaks you made that worked beautifully?
What sides did you serve with yours?

Your feedback helps me create even better recipes for you. Plus, reading your success stories gets me all fired up to cook another batch myself! Now if you’ll excuse me, all this talk about garlic butter steak has me heading to the kitchen…