Garlic Butter Steak (Printable Version)

Achieve restaurant-quality results with this simple technique for juicy, perfectly seared steak finished with aromatic garlic butter.

# What You'll Need:

→ Meats

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

→ Butter & Oils

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

→ Vegetables & Aromatics

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

→ Seasonings

06 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Remove the steaks from the refrigerator 20 minutes before cooking to bring them 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 gently into the meat.
03 - Heat the olive oil in a heavy cast iron skillet over high heat until the oil begins to shimmer and lightly smoke.
04 - Carefully lay the steaks in the hot skillet and sear for 2 to 3 minutes per side until a deep golden-brown crust forms across the surface.
05 - Reduce the heat to medium. Add the butter, minced garlic, and rosemary sprigs to the pan, allowing the butter to melt and become foamy.
06 - Tilt the skillet slightly and use a large spoon to continuously baste the steaks with the aromatic garlic butter for 2 to 3 minutes, spooning the foaming butter over the top repeatedly until the desired doneness is reached. For medium-rare, aim for an internal temperature of 130°F.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes before slicing to allow the juices to redistribute throughout the meat.

# Expert Suggestions:

01 -
  • The garlic butter basting technique makes you look like you trained at a culinary school, but it takes almost zero skill to pull off.
  • Cleanup is just one pan, which means more time enjoying your evening and less time scrubbing.
02 -
  • Skip the resting step and you will watch every drop of juice spill onto your plate the moment you slice, leaving the meat disappointingly dry.
  • Using a meat thermometer the first few times completely changed my results, taking me from guesswork to consistently perfect medium rare at 130 degrees.
03 -
  • A cold steak straight from the fridge will cook unevenly every single time, so that twenty minute rest at room temperature is not optional.
  • Your cast iron skillet holds heat better than any other pan, which is the real secret to that steakhouse caliber crust.

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