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.
Plus, aside from the steaks, you should already have all of the ingredients on hand!
I love the sear you get with this cast iron, like with my Pan Seared Steak with Mushrooms. You’re definitely going to want to use a cast iron to make this!
- New York strip steaks — Look for steaks that are approximately 1 & ¼ inches thick. You should be able to find this type of steak at almost any local grocery store, it’s a very common cut.
- Extra virgin olive oil — Avocado oil will also work!
- Butter — I generally use unsalted butter, though salted will work in a pinch. Consider adding less salt to your steaks if you go this route.
- Garlic — Mince up two fresh cloves, or you can use a jar of minced garlic to save a little time.
- Kosher salt — Or some flaky sea salt.
- Black pepper — Freshly ground tastes best if you’ve got it.
Prepare the steaks
- 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.
Sear and baste
- 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.
Rest and serve
- 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.
Steak Internal Temperature
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
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:
- Serve with a tossed green salad like this simple arugula salad or a spinach fruit salad!
- How about a side of potatoes? Any type will do! Try my creamy mashed potatoes, mashed sweet potatoes, cheesy potatoes au gratin, or air fryer potato wedges.
- Pasta salad also makes a great side for this steak.
- You can’t go wrong with veggies! Try these sheet pan roasted vegetables or make some roasted asparagus, garlic parmesan roasted brussels sprouts or cauliflower tots.
- Fresh dinner rolls with butter, or crunchy garlic bread.
- Use alternate spices: Instead of simple salt and pepper seasoning, try any herbs or spices you like! Onion powder, garlic powder, paprika, oregano, rosemary, Italian seasonings and more.
- Add some heat: If you enjoy hot spicy food, try adding some homemade Cajun seasonings or a big pinch of cayenne pepper for a nice kick.
- Toss it on the grill: In the mood for outdoor cooking? You don’t have to use a cast-iron pan for this recipe. You can absolutely grill your steaks!
- Serve with sauce: Spoon some flavor-packed chimichurri sauce over your strip steaks for the best flavor.
Garlic Butter Steak Recipe
Video
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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