Garlic butter steak is easy to make with only a handful of ingredients. Make this recipe tonight for a delicious main course in just 20 minutes!
This steak recipe is a great base for busy weeknights. It’s naturally low-carb and the simple flavors are easy to pair with your favorite side dishes.
I love the sear you get with this cast iron, like with my Pan Seared Steak with Mushrooms (Web Story). You’re definitely going to want to use a cast iron to make this!
How to make garlic butter steak
- New York strip steaks, about 1 1/4-inches thick
- Olive oil
- Butter, unsalted
- Garlic, minced
- Kosher salt
- Freshly ground black pepper
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- First, let the steak rest on the counter before cooking. Cooking it when it’s still cold will cause the meat to seize, resulting in a tougher steak.
- Once warmed, pat dry with a paper towel and season both sides of the steak with salt and pepper.
- Next, cook the meat in hot oil for a few minutes on each side. This will give it a nice crust and help seal in the juices.
- Lower the heat and add in the butter and garlic. Once melted, tilt the pan and spoon the garlic butter over the steak as it cooks.
- Then, flip the steaks twice more and baste with the butter each time. Cook until they have reached your preferred doneness.
- Finally, place the cooked steaks on a plate or cutting board.
- Let them sit for a few minutes before slicing. This allows the juices to redistribute through the meat, leaving you with tender, juicy bites.
The easiest way to check the doneness of the garlic butter steak is with a meat thermometer.
Here are the temperatures to follow based on how you like your steak cooked:
- Rare – 125 degrees (not recommended)
- Medium rare – 135 degrees
- Medium – 145 degrees
- Medium well – 150 degrees
- Well – 160 degrees
Frequently asked questions
What side dishes go with skillet steak?
Just about anything you can think of! Stick with one or two sides to make a balanced meal. Here are some ideas to get you started:
- Tossed green salad
- Mashed potatoes or cauliflower
- Pasta salad
- Roasted vegetables
- Fresh dinner rolls
- Cabbage Steak Recipe
Can I use regular salted butter instead?
Unsalted is preferred so the steak doesn’t taste too salty. If salted is all you have on hand, reduce the amount of salt used to season the steak.
What herbs can I add to this steak recipe?
To add a little extra flavor, try adding some fresh sprigs of rosemary, parsley, or thyme to the garlic butter when cooking.
Storage and reheating
Wrap any leftover steak in foil or place in an airtight container. Slicing it before storing can make reheating easier.
Keep in the refrigerator for 3 to 4 days. Then, reheat using one of these methods:
- Microwave – Place the steak in a microwave-safe dish and top with some extra butter or a splash of water. Cover tightly with plastic wrap and heat in 30-second increments until warmed through.
- Oven – Set a wire rack in a rimmed baking sheet and put the steak on top. Heat in the oven for about 25 minutes at 250 degrees F, or until warmed through.
More Steak and Skillet Recipe to try:
- Instant Pot Sirloin Steak Strips Recipe
- Quick Beef and Zucchini Skillet
- Garlic Shrimp Asparagus Skillet
- Spicy Green Beans Chicken Skillet
- Italian Sausage, Onions, and Peppers Skillet
Skillet Garlic Butter Steak
- 12 oz New York strip steaks (about 1 1/4-inches thick)
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 3 Tbsp unsalted butter
- 2 garlic cloves minced
- Remove the steaks from the fridge about 30 minutes to 1 hour before cooking.
- Place them on a paper towel-lined cutting board and pat them dry with paper towels.
- Season well all sides of the steaks with coarse salt and set aside.
- In a 12-inch cast iron skillet over medium heat, add olive oil. When the pan is near smoking, it’s a sign that it’s properly heated.
- Place the steaks in the hot skillet and cook for about 3 minutes each side or until the steaks get a nice crust.
- Reduce heat to medium-low, add butter and garlic. Flip the steaks again and tilt the pan to help the butter spread on the skillet.
- Using a spoon, pour butter over the steaks. Flip again the steaks and check the internal temperature of the steaks. For rare is Medium rare is 135 degrees, medium = 145 degrees, medium well = 150 degrees and well done = 160 degrees.
- The totally cooking time for my steak was about 8 minutes. It will depend on how you prefer your steak to be (rare, medium, medium well or well done).
- Transfer to plates. Let rest 5 minutes before slicing.
- Watch the web stories for this recipe HERE.
- If you only have salted butter, reduce the amount of salt added to the steak.
- Adding fresh sprigs of rosemary, parsley, or thyme to the butter adds more flavour.
- Make sure you let the steak rest before cutting so it stays juicy.
- To store: Store leftover steak in the fridge for up to 4 days.
- To reheat: Reheat the steak by adding it back to a hot pan.
- To freeze: Once cooled, transfer the cooked steak to a freezer-safe bag or container to freeze for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Watch the Web Story HERE.
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