Making the best garlic butter steak ever means getting that perfect crust on the outside with a juicy, tender inside that just melts in your mouth. This recipe brings together simple ingredients like garlic, butter, and a good cut of steak to create something so satisfying, it quickly becomes a favorite.
I love how the garlic butter sauce adds so much flavor without any fuss—just lots of melted butter mixed with fresh garlic that gets spooned over the steak while it cooks. It’s one of those tricks that turns a regular steak dinner into something special every single time. Plus, it’s quick enough for a weeknight but impressive enough for company.
My favorite way to serve this steak is with some roasted veggies or a simple salad on the side, and maybe a crusty piece of bread to soak up all that buttery garlic goodness. I always find that sharing this meal brings a little extra joy to the table, because who doesn’t love a steak cooked just right with a buttery, garlicky punch?
Key Ingredients & Substitutions
Beef Tenderloin/Filet Mignon: This cut is tender and cooks quickly, perfect for a juicy steak. If you want a budget-friendly option, sirloin or ribeye also works well.
Butter: Unsalted butter keeps control over saltiness. You can swap for ghee or olive oil, but butter gives that rich, creamy flavor you want here.
Garlic: Fresh minced garlic is best for a strong, vibrant flavor. Garlic powder can be used in a pinch but won’t be quite the same.
Fresh Herbs: Parsley adds freshness, but thyme or rosemary bring a woodsy note. Feel free to mix and match based on your preference.
How Do You Get a Perfect Seared Crust and Juicy Inside?
Here’s the secret to a great steak: start with dry steak pieces—pat them dry, it’s key for a good crust. Heat the pan well, but not smoking hot—about medium-high. Place the steak without moving it for 2-3 minutes to form that golden crust.
- Flip and repeat on the other side.
- Then lower the heat and add butter and garlic.
- Baste the steak with melted garlic butter for flavor and moisture.
- Finish with fresh herbs in the last minute of cooking.
- Rest your steak a few minutes after cooking to keep it juicy inside.
This mix of heat control, steady basting, and resting makes the steak tender and full of flavor. Enjoy the process—you’ll love the results!
Equipment You’ll Need
- Cast-iron skillet – It holds heat well for a perfect sear and easy oven use if needed.
- Tongs – Great for flipping steak without piercing it and losing juices.
- Small mixing bowl – Handy to mix garlic, butter, and herbs before adding to the pan.
- Meat thermometer – Helps you check steak doneness without guessing.
- Spoon – Use it to baste garlic butter over steak continuously for rich flavor.
Flavor Variations & Add-Ins
- Add a splash of lemon juice or zest to the butter for a bright, fresh twist.
- Swap parsley for basil or cilantro to change the herb flavor.
- Mix in a pinch of smoked paprika or chili flakes to the garlic butter for heat and depth.
- Use chicken breasts or pork chops instead of steak for a different protein with the same garlic butter love.
How to Make The Best Garlic Butter Steak Ever?
Ingredients You’ll Need:
Steak and Seasonings:
- 1.5 pounds beef tenderloin or filet mignon, cut into 2-inch cubes or thick medallions
- Salt and freshly ground black pepper, to taste
For Cooking and Flavor:
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 to 6 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- Optional: 1 teaspoon fresh rosemary or thyme, finely chopped
How Much Time Will You Need?
This delicious garlic butter steak takes about 15 minutes to prepare and cook. Add an extra 5 minutes to let the steak rest for the best juicy results. So, plan for around 20 minutes total from start to finish.
Step-by-Step Instructions:
1. Preparing the Steak:
Start by patting the steak pieces dry with paper towels—this helps to get a nice crust when cooking. Generously season all sides with salt and freshly ground black pepper.
2. Heating the Pan:
Place a heavy skillet or cast-iron pan on medium-high heat. Add the olive oil and wait until it shimmers but doesn’t smoke to get the pan hot enough for searing.
3. Searing the Steak:
Carefully put the steak pieces in the pan in a single layer without crowding. Let them cook for 2-3 minutes on one side without moving until a golden-brown crust forms. Flip and sear the other side for another 2-3 minutes. For medium-rare, aim for an internal temperature of about 130°F (54°C).
4. Adding Butter and Garlic:
Turn the heat down to medium-low. Add the butter and minced garlic to the pan. As the butter melts, tilt the pan slightly and continuously spoon the garlicky butter over the steak pieces. This adds loads of flavor and keeps the steak moist.
5. Adding Fresh Herbs and Finishing Up:
Sprinkle the fresh parsley and optional rosemary or thyme over the steak and butter. Continue basting the steak with the sauce for 1-2 minutes to bring all the flavors together.
6. Resting the Steak:
Transfer the steak to a plate and let it rest for 5 minutes. Resting helps the juices settle so every bite is tender and juicy.
7. Serving:
Before serving, spoon any leftover garlic butter from the pan over the steak. Serve with roasted vegetables, salad, or your favorite side dishes. Enjoy your perfectly cooked, flavorful garlic butter steak!
Can I Use Frozen Steak for This Recipe?
Yes, but it’s best to thaw the steak completely in the fridge overnight before cooking. This ensures even cooking and helps you get that perfect sear.
What If I Don’t Have Fresh Garlic?
You can use garlic powder in a pinch, but fresh minced garlic gives a stronger, fresher flavor. If using powder, add it sparingly to the butter at the end of cooking.
How Do I Store Leftover Garlic Butter Steak?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave to keep the steak tender and juicy.
Can I Cook This Recipe with Other Cuts of Meat?
Absolutely! Ribeye, sirloin, or even pork chops can work well. Just adjust cooking times based on the thickness and type of meat. Thin cuts will cook faster, so watch closely.
