Make The Best Garlic Butter Steak Ever! is all about that perfect sear, tender and juicy steak, and a rich garlic butter sauce that brings everything to the next level. The combination of crispy edges on the steak and the melty, flavorful butter on top is just irresistible. It’s a simple recipe but feels special enough for any night of the week.
I love how easy it is to whip up this steak and feel like I’m treating myself. The secret really is in the garlic butter—patting the steak dry, cooking it just right, and then spooning that buttery goodness over while it rests. I always add a little fresh parsley for color and a burst of freshness. It’s such a satisfying way to enjoy steak, without needing a big grill or fancy tools.
My favorite way to serve this garlic butter steak is with a side of roasted veggies or creamy mashed potatoes. Sometimes I like to dip bites of the steak right into the buttery sauce, because why not? Every time I make this, it gets everyone at the table talking about how good it tastes. It’s definitely a recipe you’ll come back to again and again!
Key Ingredients & Substitutions
Steak: I like filet mignon for its tenderness, but ribeye or sirloin work great too. If you prefer leaner meat, try flank or skirt steak, but slice thinly against the grain after cooking.
Butter: Unsalted butter gives you control over saltiness. If you want a dairy-free version, try vegan butter or olive oil.
Garlic: Fresh garlic is a must for that vibrant flavor. Avoid pre-minced garlic in jars—it can be bitter when cooked.
Fresh herbs: Parsley adds a fresh bite, but feel free to swap with cilantro, thyme, or rosemary for different flavors.
How Do You Get That Perfect Brown Crust Without Overcooking the Steak?
Getting that crust is all about dry steak, high heat, and patience. Here’s what I do:
- Pat the steak completely dry—water makes it steam, not sear.
- Use a heavy pan like cast iron that holds heat well.
- Heat oil until shimmering before adding steak.
- Avoid moving the steak too soon—let it form a dark brown crust, about 3-4 minutes per side.
- After flipping, lower heat when adding butter and garlic to avoid burning.
- Baste with garlic butter gently to cook butter flavors into steak without burning the garlic.
Following these steps helps lock in flavor and juices while giving you that irresistible steak crust every time.
Equipment You’ll Need
- Cast iron skillet – I love how it holds heat evenly for a perfect steak crust.
- Tongs – great for flipping steaks without piercing the meat and losing juices.
- Spoon – handy for spooning garlic butter over the steak while cooking.
- Paper towels – useful to pat the steak dry for better searing.
Flavor Variations & Add-Ins
- Swap parsley for fresh thyme or rosemary to add earthy, fragrant notes to your butter sauce.
- Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy kick.
- Use blue cheese crumbles on top after resting for a bold, creamy twist.
- Add sautéed mushrooms or caramelized onions alongside for extra texture and sweetness.
How to Make The Best Garlic Butter Steak Ever!
Ingredients You’ll Need:
For The Steak:
- 1.5 lbs (680 g) steak (filet mignon, ribeye, or sirloin), cut into thick medallions or steaks
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
For The Garlic Butter:
- 4 tbsp unsalted butter
- 4-5 garlic cloves, finely minced
- 2 tbsp fresh parsley, finely chopped
- Optional: 1 tsp fresh thyme or rosemary leaves for extra aroma
How Much Time Will You Need?
This recipe takes around 15 minutes total. You’ll need about 5 minutes to prep the steak and garlic butter, about 6-8 minutes to sear and cook the steaks, plus 5 minutes resting time to keep everything juicy and tender.
Step-by-Step Instructions:
1. Prepare the Steak:
Pat the steak dry with paper towels to remove moisture—this helps get a nice brown crust. Generously season all sides with salt and freshly ground black pepper.
2. Heat the Pan:
Use a heavy skillet like cast iron over medium-high heat. Add the olive oil and heat until it shimmers but doesn’t smoke.
3. Sear the Steak:
Add the steak pieces in a single layer, making sure not to crowd the pan. Let them cook undisturbed for 3-4 minutes until a deep brown crust forms on one side.
4. Flip and Finish Cooking:
Turn the steaks over and cook the other side for another 3-4 minutes or until you reach your preferred doneness. Adjust time if your steaks are thinner or thicker.
5. Make Garlic Butter:
Lower the heat to medium-low. Add the butter to the pan and melt it gently. Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant but not burnt.
6. Baste the Steaks:
Tilt the pan and spoon the garlic butter over the steaks continuously to soak them with flavor and keep them juicy. Add chopped parsley and fresh herbs if using for an extra flavor boost.
7. Rest the Steaks:
Remove the steaks from the pan and place them on a plate or cutting board. Pour the remaining garlic butter over them. Let the steaks rest for about 5 minutes to let juices redistribute.
8. Serve:
Garnish with more fresh parsley if you like. Serve immediately with your favorite sides such as mashed potatoes, roasted vegetables, or a simple green salad.
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to fully thaw the steak in the refrigerator overnight before cooking. Pat it completely dry to ensure a good sear and crispy crust.
How Do I Know When the Steak Is Cooked to My Liking?
Use a meat thermometer for best results: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 160°F for well done. Remember, the steak will continue to cook slightly while resting.
Can I Use Different Herbs or Spices in the Garlic Butter?
Absolutely! Fresh thyme, rosemary, or even a pinch of chili flakes work wonderfully to customize the flavor. Just add them when you melt the butter and garlic.
What’s the Best Way to Store Leftover Steak?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to keep the steak juicy and tender.
