Make The Best Garlic Butter Steak Ever is all about juicy, tender steak cooked to perfection with a rich, flavorful garlic butter sauce. The star here is that melt-in-your-mouth butter blended with fresh garlic and herbs, which takes this simple steak right over the top. The outside gets a beautiful sear while the inside stays deliciously tender — it’s a real crowd-pleaser.
I love making this steak because it feels fancy but is actually super easy. I like to let the garlic butter sauce bubble away in the pan and spoon it over the steak as it cooks. That way, every bite is coated in that amazing garlicky goodness. Trust me, you’ll want to lick the pan clean!
My favorite way to enjoy this steak is with some roasted veggies or a crisp salad on the side, and maybe a crusty piece of bread to soak up all the leftover garlic butter. It’s one of those dishes that turns any night into a special occasion without any fuss. Once you try it, I bet you’ll be making it again and again!
Key Ingredients & Substitutions
Beef Tenderloin/Filet Mignon: This cut is tender and cooks quickly. If you want a more affordable option, sirloin or ribeye work well too. Just watch the cooking time since ribeye has more fat.
Butter: Unsalted butter helps control saltiness and adds richness. You can use ghee for a nuttier flavor or olive oil for a lighter touch, but butter is key for that classic garlic butter taste.
Garlic: Fresh garlic is best for a bright, strong flavor. Avoid garlic powder here because you want those little bits to infuse the butter and stick to the steak.
Fresh Herbs: Parsley is great for freshness. Thyme and rosemary add a nice woodsy note but are optional. If you don’t have fresh herbs, a pinch of dried herbs will do in a pinch.
How Do You Get a Perfect Sear on Garlic Butter Steak?
The secret to a great steak is a good sear that locks in juices and creates a crust. Here’s how to nail it:
- Make sure your steak is dry before seasoning. Excess moisture stops the crust from forming.
- Use a heavy pan like cast iron and get it hot before adding oil. The oil should shimmer but not smoke.
- Don’t move the steak too soon—let it cook undisturbed for 3-4 minutes per side.
- After flipping, reduce heat before adding butter and garlic to avoid burning.
- Use a spoon to baste with melted garlic butter. Basting adds flavor and keeps the steak moist.
- Let the steak rest before slicing to keep it juicy!
Equipment You’ll Need
- Cast-iron skillet – it gets super hot and holds heat well for a perfect steak sear.
- Tongs – lets you flip the steak gently without piercing it, keeping juices inside.
- Spoon – perfect for basting the steak with garlic butter while it cooks.
- Meat thermometer – helps you check doneness without cutting the steak.
- Cutting board – to rest your steak safely before slicing.
Flavor Variations & Add-Ins
- Try rosemary or sage instead of thyme for a different herbal touch that pairs well with beef.
- Add a splash of Worcestershire sauce to the pan butter for an umami boost.
- Swap beef for thick-cut pork chops or chicken breasts for a new protein with garlic butter flavor.
- Mix in a pinch of chili flakes with the garlic butter for a little spicy kick.
How to Make The Best Garlic Butter Steak Ever!
Ingredients You’ll Need:
For the Steak:
- 1.5 to 2 pounds beef tenderloin or filet mignon, cut into 1.5-2 inch thick steaks or medallions
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Garlic Butter:
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves (optional)
- 1 teaspoon fresh rosemary, finely chopped (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, including bringing the steaks to room temperature and chopping garlic and herbs. Cooking takes roughly 10 minutes, plus an additional 5 minutes resting time to ensure juicy, tender steaks. In total, expect about 25 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Steaks:
Start by taking the steak medallions out of the fridge about 20-30 minutes before cooking, so they come to room temperature. This helps them cook evenly. Pat them dry with paper towels, then season generously on both sides with salt and freshly ground black pepper.
2. Sear the Steaks:
Heat a heavy skillet or cast-iron pan over medium-high heat until it’s very hot. Pour in the olive oil and swirl it around to coat the pan. Place the steaks in the hot pan, making sure not to crowd them. Let them sear without moving for about 3-4 minutes until a rich, dark crust forms.
3. Cook and Baste with Garlic Butter:
Flip the steaks and cook for another 3-4 minutes for medium-rare, or longer if you like your steak more done. Lower the heat to medium-low, then add the butter, minced garlic, parsley, thyme, and rosemary to the pan. As the butter melts, tilt the pan slightly and spoon the garlic herb butter over each steak repeatedly for 1-2 minutes. This step adds amazing flavor and juiciness!
4. Rest and Serve:
Remove the steaks from the pan and transfer them to a plate. Spoon some of the melted garlic butter from the pan over the steaks for extra flavor. Let the steaks rest for 5 minutes — this will help the juices settle and keep the steak tender and juicy. Serve hot, garnished with any leftover garlic butter and a sprinkle of fresh parsley.
Enjoy your perfectly seared, flavorful garlic butter steak—simple to make and absolutely delicious!
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to thaw the steak completely in the refrigerator overnight before cooking. Pat it dry thoroughly to avoid excess moisture, which can prevent a good sear.
How Do I Know When My Steak is Cooked Perfectly?
Using a meat thermometer is the easiest way! Aim for 130-135°F for medium-rare. Remember that the steak will continue to cook a bit while resting, so take it off the heat just before it reaches your preferred temperature.
Can I Substitute Different Herbs or Add Spices?
Absolutely! Fresh rosemary or sage are great alternatives to thyme and parsley. You can also add a pinch of chili flakes for a bit of heat or a splash of Worcestershire sauce for extra umami flavor.
How Should I Store Leftover Garlic Butter Steak?
Place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, gently warm the steak in a pan over low heat while spooning some garlic butter over it to keep it moist and flavorful.
