Garlic Butter Steak (Printable)

Pan-seared ribeye basted with aromatic garlic butter for restaurant-quality results at home.

# What You'll Need:

→ Steaks

01 - 2 ribeye steaks, about 1 inch thick, approximately 8.8 ounces each

→ Fats & Oils

02 - 3 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Aromatics & Herbs

04 - 4 cloves garlic, finely minced
05 - 2 sprigs fresh rosemary or thyme

→ Seasonings

06 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat both sides thoroughly dry with paper towels to ensure a proper sear.
02 - Season both sides of each steak generously with salt and freshly ground black pepper.
03 - Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and smoke lightly.
04 - Carefully lay the steaks in the hot skillet and sear for 2 to 3 minutes per side until a deep golden-brown crust forms.
05 - Reduce the heat to medium. Add the butter, minced garlic, and rosemary sprigs to the pan. Allow the butter to melt and become foamy.
06 - Tilt the pan slightly and use a large spoon to continuously baste the steaks with the garlic-herb butter for 2 to 3 minutes, or until they reach your desired doneness. For medium-rare, aim for an internal temperature of 130°F.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes before slicing to allow the juices to redistribute.

# Expert Advice:

01 -
  • The garlic butter basting technique delivers a steakhouse level crust and richness that feels almost illegal for something this simple to pull off.
  • It takes one pan, seven ingredients, and about fifteen minutes to make something that genuinely ruins you for most restaurant steaks.
02 -
  • If the steaks are cold in the center when they hit the pan, the outside will overcook before the inside comes anywhere close to your target temperature.
  • The basting butter can go from golden and nutty to bitter and burnt in about thirty seconds, so stay right there at the stove and keep it moving.
03 -
  • Press down lightly on the steaks when you first place them in the pan to ensure full contact with the surface for an even crust.
  • Start basting the moment the butter foams, because that brief window is when the garlic and rosemary release their flavors most intensely.

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