Garlic Butter Steak (Printable Version)

Juicy pan-seared ribeye basted with aromatic garlic and herb butter for restaurant-quality results at home.

# What You Need:

→ Steaks

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

→ Fats & Oils

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

→ Aromatics & Herbs

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

→ Seasonings

06 - Salt and freshly ground black pepper, to taste

# Directions:

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, pressing the seasonings gently into the surface.
03 - Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and lightly smoke.
04 - Carefully lay the steaks in the hot skillet and sear for 2 to 3 minutes per side without moving them, allowing a deep golden-brown crust to develop.
05 - Reduce the heat to medium. Add the butter, minced garlic, and herb sprigs to the pan. Once the butter melts and becomes foamy, tilt the skillet and use a large spoon to continuously baste the steaks with the aromatic butter for 2 to 3 minutes, spooning it over the top repeatedly.
06 - Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F. Adjust basting time accordingly for your preferred level of doneness.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat for optimal tenderness and flavor.

# Expert Advice:

01 -
  • The garlic butter basting technique makes you feel like a professional chef with almost zero effort.
  • It transforms a weeknight dinner into something truly special without needing a grill or fancy equipment.
02 -
  • A cold steak straight from the fridge will cook unevenly every single time, so the tempering step is not optional.
  • Moving the steaks around in the pan before the crust forms is the most common mistake and it tears the sear right off.
03 -
  • Let the butter foam fully before you start basting, because the water content needs to cook off for the flavor to concentrate properly.
  • Patting the steaks completely dry before seasoning is the single most important step for achieving that restaurant quality crust.

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