Garlic Butter Steak (Printable)

Juicy pan-seared steak with aromatic garlic butter basting for restaurant-quality results at home.

# What You Need:

→ Steaks

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

→ Fats & Oils

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

→ Aromatics & Herbs

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

→ Seasonings

06 - Salt and freshly ground black pepper, to taste

# Directions:

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.
03 - Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and smoke lightly.
04 - Carefully place 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. Allow the butter to melt until foamy.
06 - Tilt the pan slightly and use a large spoon to continuously baste the steaks with the melted garlic butter for 2 to 3 minutes, spooning it over the top repeatedly. Cook 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 to allow the juices to redistribute before slicing and serving.

# Expert Tips:

01 -
  • The garlic butter basting technique makes you look like you trained at a culinary school, but it honestly takes more confidence than skill.
  • Twenty five minutes from fridge to plate means this is faster than delivery and infinitely more satisfying.
02 -
  • Skipping the rest period is the single biggest mistake home cooks make, because cutting too early turns a perfect steak into a dry one surrounded by a puddle of lost flavor.
  • Your pan needs to be truly hot before the steaks go in, so if you are unsure, wait another thirty seconds rather than rushing.
03 -
  • Open a window or turn on your exhaust fan before you start, because searing steak at high heat will smoke up your kitchen faster than you expect.
  • The spoon basting is the entire secret, so do not rush it and do not be shy with the butter pooling in the tilted pan.

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