Ultimate Garlic Butter Steak Recipe: The Secret to a Perfectly Juicy Steak

Wanna make steak that’s juicy, buttery, and tastes like a fancy restaurant? This garlic butter steak is it. I’ve made it so many times—and it always turns out perfect.

The outside gets a nice sear, the inside stays tender, and the garlic butter melts all over. It smells so good while it cooks. Honestly, it’s kinda my secret weapon for dinner.

No need for a grill. Just a hot pan, a good steak, and that buttery garlic magic. You’ll be cutting into juicy, golden steak in no time.

Let’s make it together. I’ll show you how I get that sizzle and flavor just right. Trust me, this one’s a keeper.

Why You’ll Love This Recipe

• Incredible Juiciness: Pan-searing locks in all the natural juices for a tender, buttery finish.
• Flavor in Every Bite: Fresh garlic, rosemary, and thyme add layers of rich, savory flavor.
• Simple Ingredients, Big Results: You only need a few staples to create something restaurant-worthy.
• Quick Cooking Time: From pan to plate in under 30 minutes.
• No Special Equipment: Everything comes together on your stovetop with just a skillet and a spoon.

What You Need to Know Before You Start

Prep Time & Cook Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Rest Time: 10 minutes
Total Time: 35 minutes

Servings:
This recipe serves 2 people using one large ribeye steak (1.25–1.5 inches thick). To serve more, repeat with additional steaks.

Difficulty:
Beginner-friendly. No grill or oven required. A heavy skillet and basic stovetop technique are all you need.

Required Kitchen Tools

• Cast iron skillet or heavy-bottomed pan
• Tongs
• Instant-read thermometer (optional, but helpful)
• Small spoon (for basting)
• Cutting board and knife

Ingredients for Garlic Butter Steak

Here’s everything you need to make this melt-in-your-mouth steak (exact measurements in the recipe card below):

• Ribeye Steak: Choose a well-marbled ribeye, at least 1-inch thick, for best texture and flavor.
• Salt & Black Pepper: Season generously—this builds the steak’s crust.
• Onion Powder: Adds a subtle sweetness that complements the garlic.
• Garlic Cloves: Freshly smashed for bold, aromatic flavor.
• Fresh Rosemary & Thyme: These herbs infuse the butter and aromatics into the steak.
• Butter: Unsalted, used for basting the steak and building a golden, nutty flavor.
• Olive Oil: Helps sear the steak evenly and prevents burning the butter too early.

How to Make Garlic Butter Steak: Step-by-Step Instructions

1. Bring the Steak to Room Temperature

Take the ribeye out of the fridge about 30–45 minutes before cooking. Letting it sit at room temperature helps it cook more evenly and prevents the center from staying cold while the outside overcooks.

2. Season the Steak

Pat the steak dry using paper towels. Then season both sides generously with:

• Salt
• Black pepper
• A pinch of onion powder

Press the seasoning in gently so it sticks to the surface.

3. Heat the Pan

Place a heavy skillet (cast iron is best) over medium-high heat. Add 1 tablespoon of olive oil and let it heat until the surface shimmers—hot enough that the steak sizzles immediately when it touches the pan.

4. Sear the Steak

Lay the steak in the pan. Let it sear without moving for 2–3 minutes until a deep brown crust forms. Flip the steak and sear the other side for another 2–3 minutes.

If the steak is very thick (more than 1.5 inches), you can also briefly sear the edges by holding it upright with tongs.

5. Add Garlic, Herbs, and Butter

Once both sides are browned, reduce heat to medium-low. Add to the pan:

• 2 tablespoons butter
• 3–4 smashed garlic cloves
• 2–3 sprigs of rosemary and thyme

As the butter melts, tilt the pan slightly and use a spoon to baste the steak with the herb-infused butter. Keep basting for 1–2 minutes to coat the surface and deepen the flavor.

6. Check for Doneness

Use an instant-read thermometer for accuracy:

• Rare: 120–125°F
• Medium-rare: 130–135°F
• Medium: 140–145°F

Remove from heat just before the desired temp—it will rise a bit more as it rests.

7. Let It Rest

Transfer the steak to a cutting board and loosely cover with foil. Let it rest for at least 10 minutes. This step keeps the juices inside and the steak tender.

Variations for Garlic Butter Steak

• Add Chili Flakes: For a little heat, sprinkle some chili flakes into the butter during basting.
• Try Compound Butter: Mix butter with herbs, garlic, and lemon zest ahead of time and place a dollop on the hot steak after cooking.
• Use Ghee Instead of Butter: Ghee has a higher smoke point and gives a nutty flavor—great for high-heat searing.
• Swap the Herbs: Try sage or oregano instead of rosemary and thyme for a different aromatic profile.
• Deglaze with Wine: After cooking, splash a bit of red wine into the pan and reduce it for a quick pan sauce.

Serving and Decoration

How to Serve Garlic Butter Steak

This steak stands strong on its own, but here are some delicious ways to plate and pair it:

• With Mashed Potatoes: Creamy mashed potatoes balance the richness of the steak perfectly. Spoon some of the garlic herb butter over the top.
• With Roasted Veggies: Serve with roasted carrots, Brussels sprouts, or asparagus for a balanced meal.
• With a Fresh Salad: Try a crisp arugula or mixed greens salad with a simple vinaigrette to cut through the richness.
• On a Cutting Board: For a rustic presentation, slice the steak against the grain and serve directly on a wooden board, drizzled with leftover pan butter and herbs.
• Topped with Finishing Salt: A sprinkle of flaky salt right before serving enhances the flavor and texture.

Storing Garlic Butter Steak

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Reheat Gently: Warm in a skillet over low heat with a bit of leftover butter or olive oil to prevent drying out.
• Freezer: You can freeze cooked steak for up to 2 months. Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag.

Tips and Tricks for Success

• Use a Meat Thermometer: Doneness is tricky by sight alone. A quick temperature check takes out the guesswork.
• Don’t Skip the Resting Step: It’s tempting to slice right away, but letting the steak rest is key to keeping it juicy.
• Use High Heat, Then Low: Start hot to sear, then lower the heat to finish with the garlic butter. This prevents burning while building flavor.
• Dry the Steak First: Moisture on the surface creates steam, not sear. Patting the steak dry before seasoning ensures a better crust.
• Baste Often: Keep spooning the butter mixture over the steak as it finishes—this locks in flavor and moisture.

Nutrition

Serving Size	Calories	Protein	Fat	Carbs	Sodium
1/2 steak	~480	36g	38g	2g	420mg

Note: Nutrition values are estimates and will vary based on steak size and butter amount used.

Garlic Butter Steak FAQs

Q: Can I use a different cut of steak?
Yes. This recipe works great with NY strip, filet mignon, or sirloin. Adjust cooking time depending on thickness.

Q: What if I don’t have fresh rosemary or thyme?
You can use dried herbs—just use smaller amounts (about 1/4 teaspoon each). But fresh herbs give the best flavor.

Q: Can I cook this steak in the oven?
Yes. After searing both sides on the stovetop, you can finish in a preheated oven at 400°F until desired doneness is reached.

Q: How do I know when it’s done?
Use an instant-read thermometer or press gently with your finger—medium-rare will feel slightly springy. Visual cues are helpful, but temperature is most reliable.

Conclusion

Cooking steak at home doesn’t have to be intimidating. With a few ingredients and a little attention to technique, you can make a steak that’s buttery, juicy, and full of flavor—right on your stovetop. Whether it’s date night or a treat-yourself Tuesday, this Garlic Butter Steak brings restaurant-quality comfort to your own kitchen.