Garlic Butter Steak is one of those golden ticket dinners. You know the ones you crave after a long day. Seriously, when I first tried making it at home instead of hitting up a five-star steakhouse (which rarely happens on my budget if I’m honest), I was blown away. Like, what have I been doing eating bland steak for years? And if you’re someone who loves mixing it up, you’ll want dessert after—maybe check out this delicious brown butter peach crisp. Or, oh—if you get fancy with steak, this tomahawk steak guide is a must.
How to Cook Steak with Garlic Butter
Alright, let’s roll up our sleeves. Making Garlic Butter Steak at home isn’t some mystery only culinary wizards know. Grab a good thick steak. Ribeye is my go-to, but no need to mortgage your house—sirloin works too. Let that steak sit out for maybe 20 minutes (so it’s not cold in the middle when it hits the pan).
Pat your steak dry with paper towels. Don’t skip this, trust me. Salt and pepper—generously, not a tiny sprinkle. Heat a heavy skillet until it kinda scares you (like, just before smoking). Add a glug of oil. Steak in. Don’t fiddle with it. Let it get that intense brown color on one side. Flip.
Now, for the magic: a hunk of butter, a few cloves of garlic smashed up, and maybe some fresh thyme if you have it lying around. Spoon that melted garlicky butter over the steak as it finishes cooking. I do this and suddenly my kitchen smells straight-up irresistible. Pull the steak out—let it rest. Slicing into it too soon is like opening presents before your birthday. Wait a couple minutes and your patience gets rewarded.
“This recipe changed the way I feel about home-cooked steak! The garlic butter sauce is seriously restaurant-level delicious.”
Tips for Making the Best Garlic Butter Steak
Let’s get real—sometimes steak at home turns out meh. Mine used to be gray and sad. No more. Here are my tips:
Let your steak come to room temp. Really, it helps it cook more evenly.
Get your skillet hot. Like, crank it up and don’t be scared.
Don’t skimp on seasoning. Salt brings out all the flavor.
Baste with melted butter and garlic, right at the end. It makes everything luscious.
Rest your steak before slicing. If you cut too soon, you’re gonna weep over lost juices.
That’s it. I mean, what could be easier? Not much.
What Are the Different Types of Steak?
Steak isn’t just steak. There’s a whole world of options. Ribeye is fatty and indulgent—probably why it’s my favorite. Sirloin’s a little leaner, but still brings plenty of flavor if you treat it right. New York strip? Super beefy. Filet mignon is all about tenderness, almost buttery. And if you eat with your eyes first, those big bone-in steaks (like a tomahawk) look awesome on the table.
Some folks swear by skirt or flank steak for quick, tasty meals too. Don’t let price fool you—sometimes the less famous cuts are the juiciest secrets. Heck, try a butter beef recipe if you’re feeling adventurous, or put your steak into one of those Mediterranean steak bowls for something wild.
The Best Way to Reheat Steak
Let’s be honest: leftover steak is a rare beast at my place. But if you do have extra Garlic Butter Steak hanging around, don’t turn it to leather in the microwave. Instead, throw it in a skillet over low heat, splash a little beef broth or water in, and cover it. It warms gently without drying out. If you’re really into gadgets, a quick trip through the oven set low (like 250°F) also works. The trick is being gentle. Sadly, I learned this after zapping steak into jerky one too many times.
Storage, Make Ahead and Freezing Options
You’ve cooked the perfect Garlic Butter Steak, but life happens—maybe you made extra, maybe you want to prep ahead, or maybe you’re just thinking ‘Can I freeze this for a rainy day?’ Here’s what I do: let the steak cool to room temp, then wrap it snug in foil or airtight containers. In the fridge, it’ll keep well for three days. Want to freeze? Go for it—tightly wrapped steak holds up for about two months. Thaw it in the fridge overnight so it doesn’t get weird in texture. Then use that reheat trick above, and boom—it’s like steak night all over again.
Serving Suggestions (my faves):
- Add a simple green salad and roasted potatoes for a true steakhouse feel.
- Spoon any extra garlic butter over cooked veggies like broccoli or green beans.
- Slice leftovers thin, toss on top of a basic salad, and you’ve got tomorrow’s lunch sorted.
- Oh, and a legal warning: once you try this, you’ll want it again. Fast.
Common Questions
Q: What steak cut works best for Garlic Butter Steak?
A: Ribeye is awesome for flavor, but sirloin or strip steak work great too.
Q: Can I make Garlic Butter Steak without a cast-iron skillet?
A: Yeah, any heavy pan works—just make sure it holds heat well.
Q: How do I know when my steak is done?
A: Use a meat thermometer. Medium rare is about 135°F. Or poke it—feels kinda like the fleshy base of your thumb.
Q: Can I prep garlic butter in advance?
A: Totally! Keep it in the fridge, then just grab a chunk when cooking.
Q: Is pan sauce necessary or just extra?
A: You’ll miss it if you skip it! That buttery garlic stuff is pure gold.
Ready to Steak Your Claim in the Kitchen?
There’s nothing like Garlic Butter Steak made at home. All you need is a good pan, a bit of patience, and a love for strong flavors. If you want to get wild, try out this advice on how to make Garlic Butter Steak with homemade garlic butter or check out this classic sirloin steak with garlic butter recipe for more inspiration. Steak night might never be the same—so go ahead, impress yourself (and your friends, if you’re feeling generous).
Garlic Butter Steak
Ingredients
Method
- Remove steak from refrigerator and let it sit at room temperature for about 20 minutes.
- Pat the steak dry with paper towels. Season generously with salt and pepper.
- Heat a heavy skillet over high heat until it is very hot.
- Add olive oil to the skillet and place the steak in, avoiding any movement to achieve a good sear.
- Cook until a deep brown crust forms, then flip the steak.
- Add butter, garlic, and thyme to the skillet. Baste the steak with the melted garlicky butter until desired doneness is reached.
- Remove the steak from the skillet and let it rest for a few minutes before slicing.
