There is nothing quite as satisfying as perfecting a classic like the Garlic Butter Steak Recipe. This dish boasts tender, juicy NY Strip steaks infused with rich garlic butter, aromatic herbs, and a crispy, flavorful crust that will make any dinner feel like a special occasion. Whether you’re cooking for a cozy night in or impressing guests, this recipe hits all the right notes with simple but powerful ingredients and techniques that bring out the best in every bite.
Ingredients You’ll Need
This Garlic Butter Steak Recipe shines because of its simplicity and quality ingredients. Each element plays a crucial role—adding layers of flavor, enhancing texture, or giving the dish that irresistible aroma and golden finish.
- NY Strip Steaks (2, 1” thick, 1 pound each): These cuts offer the perfect balance of tenderness and juiciness with just enough marbling.
- Sea salt flakes (4 teaspoons, divided): Essential for seasoning and enhancing all the natural flavors in the steak and butter.
- Coarse black pepper (2 teaspoons): Adds a subtle heat and earthiness that complements the garlic beautifully.
- Unsalted butter (½ cup or 4 ounces): The star of the sauce, giving richness and a silky texture to the entire dish.
- Garlic cloves (8, crushed): Impart a bold, aromatic punch that infuses the butter and steak.
- Shallot (1, chopped): Adds a gentle sweetness and depth to the garlic butter.
- Fresh thyme (4 sprigs): This herb brings a subtle earthiness that elevates the flavor profile.
- Fresh rosemary (4 sprigs): Its woody, fragrant notes perfectly marry with the garlic and butter.
How to Make Garlic Butter Steak Recipe
Step 1: Season the Steaks
Start by placing your NY Strip Steaks into a small baking dish, then sprinkle each with 1 teaspoon of sea salt flakes. This step is essential as it begins to tenderize the meat and brings forward its natural flavors. Set aside the steaks to rest while you prepare the garlic butter—the salt will work its magic during this time.
Step 2: Prepare the Garlic Butter
Heat a pan over medium heat and melt the unsalted butter slowly. Once melted, add the crushed garlic cloves, chopped shallot, fresh thyme, rosemary, 2 teaspoons of sea salt, and the coarse black pepper. Let this fragrant mixture cook for about 4 minutes, which allows the garlic and herbs to infuse their wonderful flavors into the butter, creating the base of the marinade.
Step 3: Marinate the Steaks
Pour your freshly prepared garlic butter over the salted steaks, making sure every surface is coated. Let them rest for an hour so the butter begins to solidify on the steak. This step not only lets the flavors penetrate deeply but also helps the steaks sear beautifully later on.
Step 4: Heat the Skillet
Preheat a cast iron skillet or similar heavy pan over high heat. A fully heated pan is key to achieving that gorgeous, caramelized crust on your steaks quickly while sealing in the juices.
Step 5: Prepare for Searing
Lift the steaks from the butter, making sure enough of it clings to all sides. This coating is like a magic jacket for the steak as it hits the skillet, contributing to the crust and flavor.
Step 6: Sear the Steaks
Place the steaks into the hot skillet and sear one side for 2 minutes, then flip and sear the other side for 1 minute to create an even, golden outer crust. Then move the steaks to the top half of the pan, tilt the pan slightly to pool the melted butter on one side, ready for basting.
Step 7: Baste the Steaks
Using a spoon, continuously baste the steaks with the flavorful melted butter for 2 to 3 minutes. This basting technique helps cook the surface evenly while infusing every bite with garlic and herb goodness. Keep an eye on the internal temperature and remove the steaks when they are about 5ºF below your target doneness since they will continue cooking during resting.
Step 8: Finish with Herbs and Butter
Transfer the steaks to a plate, nestle a fresh sprig of rosemary and thyme on each, and drizzle the remaining garlic butter from the skillet over the top. This final touch boosts flavor intensity and adds beautiful aroma right before serving.
Step 9: Rest and Serve
Let your steaks rest for about 10 minutes so the juices redistribute, ensuring each slice is tender and juicy. Slice against the grain for maximum tenderness and enjoy immediately—the result is a steak bursting with buttery, garlicky, herbal goodness.
How to Serve Garlic Butter Steak Recipe
Garnishes
Fresh herbs like rosemary or thyme not only inject fresh herbal aromas but also make your presentation pop. A light sprinkle of flaky sea salt adds a delightful crunch and an extra burst of flavor that accentuates the steak perfectly.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or roasted seasonal vegetables to soak up the luscious garlic butter. For a lighter touch, serve alongside a crisp green salad tossed with a lemon vinaigrette—this contrast balances richness with refreshing acidity.
Creative Ways to Present
For an elevated dining experience, serve the steak atop a bed of garlic butter roasted mushrooms or caramelized onions. Another fun idea is to offer individual mini cast iron skillets for a rustic, restaurant-style presentation—perfect for impressing guests!
Make Ahead and Storage
Storing Leftovers
Store leftover steaks in an airtight container in the refrigerator for up to 3 days. Keep the garlic butter separate or spoon it over before reheating to maintain as much freshness and flavor as possible.
Freezing
If you want to freeze, wrap steak tightly in plastic wrap and then foil to prevent freezer burn. You can freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and taste.
Reheating
Reheat steak gently in a low oven (around 250ºF) until warmed through, or briefly in a cast iron pan with reserved garlic butter to refresh the buttery flavor and crisp the crust again. Avoid microwaving as it can make the steak tough.
FAQs
Can I use other cuts of steak for this Garlic Butter Steak Recipe?
Absolutely! Ribeye, filet mignon, or sirloin can also be fantastic choices. Just adjust the cooking time slightly depending on thickness and preferred doneness to get the perfect crust without overcooking.
Is it necessary to use fresh herbs?
Fresh herbs make a significant flavor difference, but if you only have dried, use smaller amounts and add them earlier during butter infusion to release their flavor properly.
How do I know when the steak is done?
Using a meat thermometer is the best way to ensure your steak reaches your desired doneness: 125ºF for rare, 135ºF for medium-rare, 145ºF for medium. Remember to remove the steak about 5ºF before target temp as it rests and carries over cooking occurs.
Can I prepare the garlic butter in advance?
Yes! You can melt the butter with garlic, shallots, and herbs ahead of time and store it in the fridge. Warm it gently before marinating the steaks to revive those beautiful flavors.
What kind of pan works best for searing the steak?
A cast iron skillet is ideal because it retains heat evenly and creates a superb sear. However, any heavy-bottomed skillet that can get very hot will work nicely for this recipe.
Final Thoughts
You truly can’t go wrong with this Garlic Butter Steak Recipe. It’s a straightforward way to transform simple ingredients into a flavor-packed, restaurant-quality steak that’s bursting with buttery garlic goodness and fragrant herbs. I hope you give it a try and savor every delicious bite with your favorite sides and company!
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Garlic Butter Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A flavorful Garlic Butter Steak recipe featuring perfectly seasoned NY Strip steaks seared in a garlic, herb-infused butter for a rich, juicy, and tender finish. This method highlights a delicious blend of garlic, shallots, thyme, and rosemary that elevates the steak to restaurant-quality at home.
Ingredients
Main Ingredients
- 2 NY Strip Steaks (1” thick, 1 pound each)
- 4 teaspoons sea salt flakes (divided)
- 2 teaspoons coarse black pepper
- ½ cup unsalted butter (4 ounces)
- 8 garlic cloves (crushed)
- 1 shallot (chopped)
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
Instructions
- Season the Steaks: Place the NY Strip Steaks into a small baking dish and sprinkle each steak with 1 teaspoon of sea salt flakes. Set aside to allow the salt to season the steaks.
- Prepare the Garlic Butter: Heat a pan over medium heat and melt the unsalted butter. Add crushed garlic cloves, chopped shallot, thyme, rosemary, 2 teaspoons of sea salt, and coarse black pepper to the pan. Cook the mixture for 4 minutes to infuse the butter with the aromatic flavors.
- Marinate the Steaks: Pour the prepared garlic butter over the steaks in the baking dish. Let the steaks rest for 1 hour so the butter begins to solidify on their surface, marinating the meat with rich flavors.
- Heat the Skillet: Preheat a cast iron skillet or large heavy-bottomed skillet over high heat to ensure it’s thoroughly hot, which is essential for a perfect sear that develops a flavorful crust.
- Prepare for Searing: Remove the steaks from the butter marinade, making sure enough butter clings to all sides of the steak to enhance flavor and aid in searing.
- Sear the Steaks: Place the steaks into the hot pan. Sear one side for 2 minutes, then flip to sear the other side for 1 minute. Move the steaks to the top half of the pan and tilt the pan slightly to pool the butter on one side.
- Baste the Steaks: Continuously spoon the melted garlic butter over the steaks for 2-3 minutes, which bastes and enhances juiciness. Use a thermometer to monitor the internal temperature, removing steaks when they are 5ºF below the target doneness as they will continue to cook while resting.
- Finish with Herbs and Butter: Transfer the steaks to a plate, place a fresh sprig each of rosemary and thyme on top, and pour the remaining garlic butter from the skillet over the steaks for intense flavor.
- Rest and Serve: Let the steaks rest for 10 minutes before slicing against the grain. Serve immediately for the juiciest, most tender steak experience.
Notes
- For doneness, remove steaks from heat at these internal temperatures: Rare 120°F, Medium Rare 130°F, Medium 140°F, Medium Well 150°F, Well Done 160°F.
- Resting the steak is crucial to redistribute juices and achieve a tender texture.
- A cast iron skillet is preferred for an even sear, but any heavy skillet will work.
- Adjust seasoning to taste before searing for best results.
