Garlic Butter Steak

Hey there, kitchen explorers! Today, I’m about to share a little piece of my heart (and stomach) with you all — Garlic Butter Steak. This isn’t just some other steak recipe; it’s like a flavor hug. Just picture this: juicy, tender steak bathed in a rich, buttery garlic sauce. Why should you try it? ‘Cause it turns your ordinary day into a special one—every single time.

Now, about my tribe at home… my husband can practically smell when I’m even *thinking* about making this steak, and our dinner table quickly becomes a battlefield for that last glorious piece. This dish has a bit of a rockstar status in our house, and honestly, it kicked off when I first threw it together with whatever I had in the pantry one rainy Tuesday. Since then, it’s been our token “we survived another week” treat or “let’s celebrate just because” feast. Cooking it always feels like a comfort blanket wrapped around us.

Why You’ll Love This Garlic Butter Steak

– It makes you look like a kitchen wizard without spending hours or extra bucks.
– The first bite? Oh, it’s like that slow song you can’t help but replay.
– Let’s be real—it tastes like fancy without having to wear actual pants to dinner.

How to Make It

Alrighty, let’s dive in, shall we? It’s just you, me, and this juicy steak! First things first, you gotta show your steak some love with salt and pepper, a simple but powerful duo. Heat up your pan until it’s hotter than a toddler’s tantrum. Seriously, it needs to be sizzling hot. Pop that steak in, and don’t poke it too soon — let it get a nice, crispy kiss from the pan first.

While it does its thing, grab your garlic. Don’t be shy now; tip a generous heap of it into the pan, followed by some butter. As it melts, that dreamy garlicy steam will start making your kitchen feel like a heavenly tearoom. Flip the steak, add more butter if you’re feeling it, and just let it simmer in flavor.

Ingredient Notes

– Steak: Go for quality over quantity. Did you know the better cut feels more forgiving when you overcook it? Yeah, learned that by torching many lesser steaks.
– Garlic: This isn’t the time to skimp. Load it up—your nose and taste buds will thank you.
– Butter: Real butter is a must. I once tried margarine, and the steak wasn’t impressed.

Recipe Steps

1. Season steak with salt and pepper.
2. Heat the pan until it’s VERY hot.
3. Sear steak on one side, then the other.
4. Add garlic and butter.
5. Let it cook, soak, and get all buttery-good.

What to Serve It With

Tips & Mistakes

– Don’t crowd the pan. My first time trying to be a steak master, I thought, “Why not cook four at once?” Spoiler: they didn’t cook evenly.
– Use a meat thermometer if you’re a worrywart like me about getting that perfect medium-rare.

Storage Tips

Got leftovers? Lucky you. Pop ’em in the fridge, but honestly, they barely make it past breakfast here. They become a mean steak salad or, yep, steak and eggs for breakfast. Cold, it still kinda works too, if you’re into that chewy vibe.

Variations and Substitutions

– Running low on garlic? Onions will step up, even if they’re not as bold.
– No butter? Olive oil whispers it can do the job too, just softer.
– Want a zing? Dash a bit of lemon juice before serving. It’s like a burst of sunshine.

Frequently Asked Questions

Garlic Butter Steak

This garlic butter steak is tender, juicy, and packed with rich, buttery garlic flavor—the perfect quick and indulgent dinner.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb ribeye steak
• ▢ 3 tbsp unsalted butter
• ▢ 4 cloves garlic minced
• ▢ 1 tsp fresh rosemary chopped
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Remove the steaks from the refrigerator and let them rest at room temperature for 30 minutes.
• Season both sides of the steaks generously with salt and freshly ground black pepper.
• Heat a cast iron skillet over medium-high heat until very hot.
• Add the steaks to the skillet and cook for 4-5 minutes per side for medium-rare, or adjust time to preferred doneness.
• In the last 2 minutes of cooking, add butter, garlic, and rosemary to the pan. Spoon the melted butter over the steaks continuously.
• Remove the steaks from the skillet and let rest for 5 minutes before slicing and serving.

Notes

For best results, use room temperature butter and fresh herbs. Serve with a side of roasted vegetables or mashed potatoes.