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Delicious Garlic Butter Steak, cooked to perfection and ready to eat.

Best Garlic Butter Steak Ever

This recipe delivers a perfectly seared steak with a rich and flavorful garlic butter sauce. It focuses on achieving a beautiful crust, juicy interior, and aromatic infusion by properly timing the addition of butter, garlic, and herbs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons high smoke point oil avocado, grapeseed, or canola
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tablespoon lemon juice, freshly squeezed optional

Equipment

  • Cast iron skillet
  • Heavy-bottomed skillet
  • tongs
  • Meat Thermometer
  • cutting board
  • paper towels
  • foil

Method
 

  1. Pat the steak dry with paper towels and season generously on both sides with salt and pepper.
  2. Place the cast iron skillet over high heat and allow it to heat up for at least 5 minutes, until it's smoking hot.
  3. Add the oil to the hot skillet. Carefully place the steak in the skillet and sear for 2-3 minutes per side for a medium-rare steak, adjusting the time based on your desired doneness. Use tongs to flip the steak.
  4. Reduce the heat to medium. Add the butter, minced garlic, thyme, and rosemary to the skillet.
  5. As the butter melts, tilt the pan and use a spoon to baste the steak continuously with the garlic butter.
  6. Use a meat thermometer to monitor the internal temperature. Aim for 125-130°F for rare, 130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well, and 155°F+ for well-done (not recommended).
  7. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes.
  8. Squeeze fresh lemon juice over the steak before slicing (optional).
  9. Slice the steak against the grain and serve immediately. Drizzle with the remaining garlic butter from the skillet.

Notes

For best results, dry-brine the steak by salting it generously at least 45 minutes (up to 24 hours) before cooking. Pat the steak completely dry before searing to ensure a good crust. Use unsalted butter to control the overall saltiness of the dish. Resting the steak is crucial for a more tender and flavorful result. Consider adding a pinch of red pepper flakes for a hint of spice.