This Garlic Butter Steak is what dinner dreams are made of—juicy, tender steak cooked just right and topped with a rich, buttery garlic sauce that makes every bite pop with flavor. The garlic melts into the butter to create this simple but amazing sauce that hugs the steak perfectly.
I love making this steak when I want something that feels special but doesn’t take forever. One tip I’ve learned is to let the steak rest after cooking; it keeps all those tasty juices locked inside. Also, adding fresh herbs like thyme or rosemary to the garlic butter makes it even better, and I always find myself sneaking extra bites of that buttery, garlicky goodness.
My favorite way to enjoy this steak is paired with some crispy roasted potatoes or a fresh side salad—it really lets the steak be the star of the meal. Whenever I make it, friends and family always ask for seconds, and I can’t blame them. It’s a simple recipe that never fails to bring smiles to the table.
Key Ingredients & Substitutions
Steak: I use sirloin or ribeye because they’re tender and flavorful. If these aren’t available, flank or hanger steak work too; just be sure to slice thinly against the grain.
Butter & Garlic: Unsalted butter helps control saltiness, and fresh garlic gives the best punch. You can swap garlic with garlic powder in a pinch, but fresh always wins for flavor.
Olive Oil: Use a neutral oil with a high smoke point if you can’t do olive oil—grapeseed or avocado oil are great alternatives for searing.
Herbs: Fresh parsley brightens the steak at the end. Fresh or dried thyme adds lovely earthiness, but feel free to try rosemary too!
Worcestershire Sauce & Lemon Juice (Optional): They add subtle tang and depth. If you skip these, the garlic butter still shines beautifully on its own.
How Do You Get a Perfect Brown Crust on Garlic Butter Steak?
The secret is a hot pan and dry steak! Pat your meat dry to help it brown nicely. Use a heavy skillet and get it hot before adding oil and steak.
- Don’t overcrowd the pan; this cools it down and causes steaming instead of browning.
- Leave the steak pieces undisturbed for 2-3 minutes per side to let that crust form.
- Once browned, lower the heat and add butter and garlic to avoid burning the garlic while you baste the steak.
This method locks in juices and gives that rich flavor we all love. Watching the garlic butter bubble as it coats the steak is one of my favorite parts!
Equipment You’ll Need
- Heavy skillet or cast iron pan – it holds heat well for a perfect sear and crust on the steak.
- Tongs – great for flipping steak pieces without piercing the meat and losing juices.
- Measuring spoons – help you add just the right amount of garlic, herbs, and butter.
- Sharp knife – essential for cutting steak into even bite-sized pieces for quick, uniform cooking.
- Cutting board – provides a sturdy surface for prepping steak safely.
Flavor Variations & Add-Ins
- Try swapping sirloin for filet mignon medallions for a more tender, luxe bite.
- Add a pinch of smoked paprika or chili flakes to the butter for a mild smoky or spicy kick.
- Include sautéed mushrooms or caramelized onions alongside the steak to add depth and sweetness.
- Mix in fresh rosemary instead of thyme for a piney herbal twist that pairs well with garlic butter.
The Best Garlic Butter Steak Ever
Ingredients You’ll Need:
For the Steak:
- 1¼ to 1½ pounds beef sirloin or ribeye steak, cut into bite-sized cubes or medallions
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves (optional)
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon lemon juice (optional)
How Much Time Will You Need?
This recipe takes about 40 minutes in total: 30 minutes to bring the steak to room temperature, roughly 10 minutes for cooking and finishing, plus 5 minutes resting time. It’s quick enough for a weekday dinner but special enough for guests!
Step-by-Step Instructions:
1. Prepare the Steak:
Take your steak out of the fridge about 30 minutes before cooking to let it come to room temperature. This helps it cook evenly. Then, pat it dry with paper towels to remove extra moisture. Season all sides generously with salt and freshly ground black pepper.
2. Sear the Steak:
Heat a heavy skillet or cast iron pan over medium-high heat. Add the olive oil and heat until shimmering. Place the steak pieces in a single layer, being careful not to crowd the pan. Cook for 2-3 minutes on each side until a nice brown crust forms. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
3. Make the Garlic Butter Sauce:
Lower the heat to medium-low and add the butter to the pan. When it melts, stir in the minced garlic and thyme leaves (if using). Continuously spoon the garlic butter over the steak for 1-2 minutes, letting the flavor soak in.
4. Finish and Rest:
Remove the pan from heat. Stir in the fresh parsley, and add Worcestershire sauce and lemon juice if you’d like. Let the steak rest in the pan for 5 minutes to keep it juicy.
5. Serve:
Serve hot with any remaining garlic butter spooned over the top. This steak pairs wonderfully with mashed potatoes, roasted veggies, or a light salad.
Can I Use Frozen Steak for This Recipe?
Yes, you can, but make sure to fully thaw it in the refrigerator overnight before cooking. Pat the steak dry well afterward to ensure a good sear and prevent steaming.
How Do I Store Leftover Garlic Butter Steak?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or briefly in the microwave to keep the steak tender.
Can I Use Different Herbs Instead of Thyme?
Absolutely! Rosemary or oregano work great as alternatives and add wonderful flavor. Just use fresh versions if possible for the best aroma.
Is It Okay to Add More Garlic?
Definitely! If you love garlic, feel free to increase the cloves to 5 or 6. Just be careful not to burn it during cooking, as burnt garlic can taste bitter.
