Description
This Garlic Butter Steak recipe delivers a perfectly seared, juicy ribeye steak infused with rich garlic butter and fresh herbs. With a simple yet flavorful seasoning blend and a buttery garlic sauce, it’s an ultimate guide to achieving steakhouse-quality results at home using a cast iron skillet.
Ingredients
Scale
Steak and Seasoning
- 2 (1-inch thick) Ribeye steaks (about 12–14 ounces each), or your preferred cut
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Garlic Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and pepper to taste
Instructions
- Prepare the Garlic Butter: In a medium bowl, combine softened butter, minced garlic, chopped parsley, chopped thyme, lemon juice, and red pepper flakes if using. Season the mixture with salt and pepper to taste, mixing thoroughly. Chill the butter if you plan to make it ahead of time to allow flavors to meld.
- Prepare the Steaks: Take the steaks out of the refrigerator 30 to 45 minutes before cooking to bring them to room temperature, ensuring even cooking. Pat them dry with paper towels. In a small bowl, mix kosher salt, black pepper, garlic powder, and onion powder. Generously season both sides of the steaks with this blend.
- Cook the Steaks: Heat a cast iron skillet over high heat until very hot. Add the olive oil and heat until it shimmers. Place the steaks in the skillet and sear for 3 to 4 minutes on each side without moving them, building a flavorful crust.
- Add Garlic Butter: Reduce the heat to medium. Add half of the prepared garlic butter to the skillet and allow it to melt. Use a spoon to baste the steaks with the melted garlic butter for 1 to 2 minutes, infusing flavor and ensuring moistness.
- Check Temperature: Use a meat thermometer to check the internal temperature of the steaks: 130-135°F (54-57°C) for medium-rare, 135-145°F (57-63°C) for medium, or 145-155°F (63-68°C) for medium-well. Remove from heat once desired doneness is reached.
- Rest and Serve: Transfer the steaks to a plate and tent loosely with foil. Let them rest for 5 to 10 minutes to allow juices to redistribute. Slice the steaks against the grain, arrange them on a serving platter, and spoon the remaining garlic butter over the top. Garnish with parsley sprigs and lemon wedges if desired, and serve immediately for the best flavor.
Notes
- Bringing the steaks to room temperature before cooking ensures even rest and better searing.
- Use a cast iron skillet for the best sear and heat retention.
- Resting the steak after cooking helps keep it juicy and tender.
- Adjust red pepper flakes in the garlic butter to control the level of heat.
- A meat thermometer is the most reliable way to check doneness accurately.
- Leftover garlic butter can be stored in the fridge and used to top other meats or vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: garlic butter steak, ribeye steak recipe, pan-seared steak, garlic herb butter, easy steak recipe, cast iron steak
