The Secret Weapon: Ingredients for Garlic Butter Steak
What You’ll Need for the Steak
- Steak: 2 (8-10 ounce) steaks, such as ribeye, New York strip, or sirloin, about 1-inch thick
- Salt and Black Pepper: To taste
- Olive Oil: 1 tablespoon
The Star of the Show: Garlic Butter
- Butter: 1/2 cup (1 stick), unsalted
- Garlic: 4-5 cloves, minced
- Fresh Parsley: 2 tablespoons, chopped
- Fresh Thyme: 1 teaspoon, chopped (optional)
- Lemon Juice: 1 teaspoon (freshly squeezed is best!)
- Red Pepper Flakes: 1/4 teaspoon (optional, for a little kick)
- Salt: 1/4 teaspoon (or to taste)
- Black Pepper: 1/4 teaspoon (or to taste)
Let’s Get Cooking: Step-by-Step Instructions
Prepping the Steak (Key to Success!)
- Pat the Steaks Dry: This is crucial! Use paper towels to thoroughly dry the steaks. Moisture is the enemy of a good sear.
- Season Generously: Liberally season both sides of the steaks with salt and pepper. Don’t be shy! This is your chance to build flavor.
- Let it Rest (Important!): Allow the steaks to sit at room temperature for at least 30 minutes. This helps them cook more evenly. Trust me, this step makes a HUGE difference.
Making the Garlic Butter (Liquid Gold)
- Melt the Butter: In a small saucepan over medium-low heat, melt the butter. Be careful not to burn it!
- Add the Garlic: Once the butter is melted, add the minced garlic and cook for about 1-2 minutes, until fragrant. Watch it closely – burnt garlic is bitter!
- Stir in the Goodness: Remove the saucepan from the heat and stir in the parsley, thyme (if using), lemon juice, red pepper flakes (if using), salt, and pepper. Taste and adjust seasonings as needed.
Searing the Steaks (The Fun Part!)
- Heat the Pan: Heat the olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat until it’s shimmering and almost smoking. This ensures a beautiful sear.
- Sear the Steaks: Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature:
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well-Done: 155°F+ (Not recommended!)
- Basting is Best: During the last minute of cooking, add a generous spoonful of the garlic butter to the pan and tilt the pan so the melted butter pools. Use a spoon to baste the steaks with the garlic butter, ensuring they are coated in flavor.
Resting and Serving (The Grand Finale!)
- Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice and Serve: Slice the steaks against the grain and drizzle with any remaining garlic butter from the pan. Serve immediately and enjoy!
Pro Tips for Garlic Butter Steak Perfection
- Choose the Right Steak: While ribeye is a classic choice for its marbling and flavor, New York strip and sirloin are also excellent options. Look for steaks that are at least 1-inch thick for the best sear.
- Don’t Overcrowd the Pan: If you’re cooking more than two steaks, it’s best to do it in batches to avoid overcrowding the pan, which will lower the temperature and result in a less-than-perfect sear.
- Use a Meat Thermometer: A meat thermometer is your best friend when it comes to cooking steak to the perfect doneness. It takes the guesswork out of the equation and ensures consistent results every time.
- Get Creative with the Garlic Butter: Feel free to customize the garlic butter to your liking. Add a pinch of smoked paprika for a smoky flavor, or a splash of Worcestershire sauce for added depth.
- Pair it Right: Garlic Butter Steak is delicious served with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad. For a truly indulgent meal, try pairing it with Garlic Butter Beef Potatoes!
Troubleshooting: Common Steak Mistakes (and How to Avoid Them)
Tough Steak?
Problem: Your steak is tough and chewy.
Solution: Make sure you’re buying a good quality cut of meat and that you’re not overcooking it. Overcooked steak becomes dry and tough. Also, remember to slice the steak against the grain to shorten the muscle fibers and make it more tender. Letting the steak rest is also very important!
Not Enough Sear?
Problem: Your steak isn’t getting a good sear.
Solution: Ensure your pan is hot enough before adding the steak. The pan should be shimmering and almost smoking. Pat the steak dry before seasoning to remove excess moisture, which can inhibit searing. Also, don’t overcrowd the pan!
Burnt Garlic?
Problem: Your garlic butter tastes bitter.
Solution: Garlic burns easily, so be sure to cook it over low heat and watch it closely. As soon as it becomes fragrant, remove the pan from the heat. You can also add the garlic towards the end of the cooking process to prevent it from burning. For another garlicky flavor experience, try Garlic Beef Pasta.
Variations to Spice Things Up
- Garlic Herb Butter: Add other fresh herbs like rosemary, oregano, or chives to the garlic butter for a more complex flavor.
- Spicy Garlic Butter: Increase the amount of red pepper flakes or add a pinch of cayenne pepper for a spicier kick.
- Garlic Parmesan Butter: Stir in grated Parmesan cheese to the garlic butter for a cheesy twist.
- Mushroom Garlic Butter: Sauté sliced mushrooms in the garlic butter before adding the other ingredients for an earthy flavor.
Why This Garlic Butter Steak Recipe is the Best
This recipe is the best because it focuses on simplicity, flavor, and technique. By following these instructions, you’ll achieve a perfectly seared steak with a rich and flavorful garlic butter sauce that will impress your family and friends. The tips and troubleshooting section will help you avoid common mistakes and ensure consistent results every time. Plus, the variations offer endless possibilities for customization, allowing you to create a Garlic Butter Steak that is perfectly tailored to your taste.
Final Thoughts: Your Steakhouse Awaits!
So, there you have it – everything you need to create a restaurant-quality Garlic Butter Steak in the comfort of your own home. Don’t be intimidated by the thought of cooking steak; with a little practice and these helpful tips, you’ll be a pro in no time. Now go ahead, fire up that skillet, and prepare to enjoy a truly unforgettable meal. You’ve got this!What are the best types of steaks to use for this Garlic Butter Steak recipe?
The recipe suggests using ribeye, New York strip, or sirloin steaks that are about 1-inch thick.
Why is it important to let the steak rest at room temperature before cooking?
Letting the steak rest at room temperature for at least 30 minutes helps it cook more evenly.
What is the ideal internal temperature for a medium-rare steak?
The ideal internal temperature for a medium-rare steak is 130-135°F.
My garlic butter tastes bitter. What could have gone wrong?
The garlic likely burned. Be sure to cook it over low heat and watch it closely. Remove the pan from the heat as soon as the garlic becomes fragrant. You can also add the garlic towards the end of the cooking process.
Garlic Butter Steak
This Garlic Butter Steak recipe delivers a restaurant-quality experience at home. Perfectly seared steak is bathed in a rich, flavorful garlic butter sauce, creating an unforgettable dish. Simple techniques and helpful tips ensure success every time.
Ingredients
Equipment
Method
- Pat the steaks dry with paper towels.
- Season both sides of the steaks generously with salt and pepper.
- Let the steaks sit at room temperature for at least 30 minutes.
- In a small saucepan over medium-low heat, melt the butter.
- Add the minced garlic to the melted butter and cook for 1-2 minutes, until fragrant.
- Remove the saucepan from the heat and stir in the parsley, thyme (if using), lemon juice, red pepper flakes (if using), salt, and pepper. Taste and adjust seasonings as needed.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering and almost smoking.
- Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan.
- Sear for 3-4 minutes per side for medium-rare, or longer depending on desired doneness. Use a meat thermometer to check the internal temperature.
- During the last minute of cooking, add a generous spoonful of the garlic butter to the pan and tilt the pan so the melted butter pools.
- Use a spoon to baste the steaks with the garlic butter.
- Remove the steaks from the skillet and place them on a cutting board.
- Tent loosely with foil and let them rest for at least 5-10 minutes.
- Slice the steaks against the grain and drizzle with any remaining garlic butter from the pan.
- Serve immediately.
Notes
Choose steaks that are at least 1-inch thick for the best sear. Don’t overcrowd the pan when searing. Use a meat thermometer to ensure the steak is cooked to your desired doneness. Customize the garlic butter with smoked paprika or Worcestershire sauce. Store leftover garlic butter steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
