How to Make Restaurant-Style Garlic Butter Steak (Chef’s Secret Recipe)
Did you know that making a restaurant-quality garlic butter steak recipe at home is easier than you think?
This melt-in-your-mouth delicious steak with garlic butter is incredibly juicy, tender, and perfect for any occasion. We’ve perfected this pan seared steak with garlic butter to be quick enough for a weeknight meal yet impressive enough for a special date night at home. The secret lies in that homemade garlic butter for steak that melts over the top, adding layers of flavor with every bite.
What makes this recipe unforgettable is how simple it really is. You don’t need much when starting with a good steak – just butter, garlic, and perhaps some thyme. Whether you’re cooking for yourself or preparing several for a crowd, we’ll share all our chef’s secrets for achieving that perfect doneness every time. From medium-rare at 135°F (warm red center) to well-done at 5-6 minutes per side, we’ve got you covered.
Let’s dive into what makes this garlic butter steak recipe practically guaranteed to become one of your favorite ways to prepare steak!
Essential Ingredients and Tools
Creating perfect restaurant-style garlic butter steak starts with selecting the right ingredients and tools. The quality of your steak, butter, and cooking surface significantly impacts your final result.
Choosing the right cut of steak
For a truly mouthwatering garlic butter steak recipe, selecting the right cut is crucial. Top sirloin consistently emerges as the favorite choice among chefs because it strikes an excellent balance between flavor, tenderness, and affordability. This versatile cut doesn’t break the bank yet delivers impressive results. If you’re looking to splurge, consider ribeye for its rich marbling and exceptional flavor, though it can be quite fatty when paired with garlic butter. Additionally, New York strip steak offers firmness with a satisfying ribbon of fat, while tenderloin (filet mignon) provides unmatched buttery tenderness but with milder beef flavor.
For best results, look for steaks approximately 1¼ inches thick to ensure even cooking. Moreover, avoid anything overly tough or excessively lean, as these cuts won’t showcase the luscious garlic butter properly.
What you need for garlic butter
The heart of any pan seared steak with garlic butter is, of course, the garlic butter itself. Start with high-quality butter – European-style varieties like Kerrygold offer superior flavor and richness due to their higher fat content. For the garlic component, fresh cloves are non-negotiable – the pre-minced jarred variety simply won’t deliver the same aromatic punch.
A classic garlic butter for steak requires:
- 1-2 sticks of good-quality butter, softened
- 4-6 cloves of fresh garlic, minced (more for true garlic lovers)
- Optional additions: chopped parsley, salt, pepper, and even a touch of Parmesan cheese
Some chefs prefer to briefly cook the garlic in a bit of butter first to mellow its sharpness, while others mix raw minced garlic directly into softened butter for a more pungent flavor. Either way, your garlic butter can be made ahead and stored in the refrigerator for up to a week or frozen for three months.
Best pan for searing steak
The final essential tool for perfect garlic butter steak is undoubtedly a quality pan. Cast iron skillets reign supreme in this department, providing unmatched heat retention and distribution that creates that coveted steakhouse-quality crust. The naturally non-stick surface of a well-seasoned cast iron pan makes it ideal for achieving the perfect sear without sticking.
If you don’t have cast iron, a carbon steel pan makes an excellent alternative – it offers similar heat conductivity but with less weight and greater maneuverability. Regardless of your choice, the key is heating your pan until it’s screaming hot before adding the steak. This high heat is what creates that beautiful brown crust that seals in juices and flavor.
How to Make Garlic Butter for Steak
The secret ingredient that takes your steak from ordinary to extraordinary is homemade garlic butter. This flavorful compound butter melts beautifully over hot steak, creating a rich, aromatic sauce that enhances every bite.
Step-by-step garlic butter recipe
Creating perfect garlic butter for steak requires just a few minutes and simple ingredients. Here’s how to make it:
- Start with ½ cup (1 stick) of high-quality butter, softened at room temperature. European-style butters like Kerrygold offer superior flavor due to their higher fat content.
- Decide on your garlic preparation method. For a milder flavor, melt 2 tablespoons of butter in a small pan over low-medium heat, add 2-3 cloves of minced garlic, and cook just until fragrant (30-45 seconds) to take the edge off. Alternatively, use raw minced garlic (1-2 cloves) for a more pungent flavor.
- Combine the softened butter with the garlic (including any melted butter from cooking) in a bowl.
- Add 2-3 tablespoons of finely chopped fresh parsley and ½ teaspoon each of salt and pepper.
- Mix thoroughly using a fork, rubber spatula, or hand mixer until all ingredients are evenly distributed.
Tips for making ahead and storing
Garlic butter can be prepared ahead and stored for convenient use:
Roll the butter into a log shape using plastic wrap, wax paper, or parchment paper. Twist the ends to seal, then refrigerate until firm enough to slice. This method allows you to cut perfect rounds to top your steak.
Store in an airtight container in the refrigerator for 2-3 weeks or freeze for up to 3-6 months. For freezing, wrap tightly in plastic wrap with an additional layer of aluminum foil.
Consider making a larger batch since it keeps so well. Double or triple the recipe for future use.
Flavor variations to try
Customize your garlic butter with these flavorful additions:
Fresh herbs make excellent additions – try rosemary, thyme, chives, basil, oregano, or dill. Each herb brings its own character to complement different cuts of steak.
For a touch of heat, incorporate red pepper flakes or a pinch of cayenne.
Brighten the flavor with lemon zest or a small amount of lemon juice.
For richness, add a tablespoon of grated Parmesan cheese.
Experiment with smoked paprika for a smoky BBQ essence or roasted garlic instead of fresh for a sweeter, more mellow garlic flavor.
Cooking the Perfect Garlic Butter Steak
Mastering the perfect garlic butter steak requires attention to crucial cooking techniques that transform ordinary cuts into restaurant-worthy meals.
Prepping the steak for searing
First, allow your steak to rest at room temperature for 30-45 minutes before cooking. This promotes even cooking throughout. Next, thoroughly pat both sides dry with paper towels to ensure a beautiful sear. Finally, season generously with salt and pepper just before cooking.
Pan searing vs. oven finishing
For steaks under 1-inch thick, complete cooking on the stovetop. However, thicker cuts benefit from the pan-sear-to-oven method. Start with a screaming hot cast iron skillet over medium-high heat. Sear without moving the steak for 2-3 minutes per side until a golden crust forms. Subsequently, for thicker cuts, finish in a 400°F oven until approaching your desired doneness.
How to baste with garlic butter
Once the steak develops a nice crust, reduce heat to medium-low and add your prepared garlic butter along with fresh herbs. Carefully tilt the pan slightly so butter pools to one side. Using a large spoon, repeatedly ladle the melted, foaming butter over the steak. Continue basting while flipping occasionally for about 1-2 minutes.
Using a thermometer for doneness
Insert an instant-read thermometer into the thickest part of the steak. For accuracy, push it through, then slowly pull back until you find the coolest reading—this is the thermal center. Remove steaks about 5°F below your target temperature as they’ll continue cooking. Temperature guide:
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150°F
Resting the steak before slicing
Allow your steak to rest 5-10 minutes before cutting. This permits juices to redistribute throughout the meat rather than spilling onto your plate. For optimal results, tent loosely with foil during resting.
Serving, Storing, and Reheating Tips
The full experience of enjoying restaurant-style garlic butter steak extends beyond cooking to selecting perfect sides and handling any remaining portions properly.
Best side dishes for garlic butter steak
Potatoes make classic pairings with garlic butter steak recipes – particularly creamy mashed potatoes, buttery baked potatoes, or crispy roasted varieties. For vegetables, consider roasted asparagus, Brussels sprouts, or sautéed mushrooms that complement the richness of the steak. Green salads with balsamic vinaigrette offer a refreshing contrast, essentially cutting through the buttery flavors. Furthermore, crusty bread serves wonderfully to soak up extra garlic butter sauce for steak.
How to store leftovers properly
Prior to storing leftover garlic butter steak, allow it to cool completely at room temperature. Thereafter, wrap the steak tightly in aluminum foil or place in an airtight container and refrigerate for up to 3-4 days. For optimal freshness, keep the steak whole rather than slicing it before storage. Likewise, if freezing is necessary, wrap thoroughly with plastic and add an extra layer of foil to prevent freezer burn.
Reheating without drying out the steak
Firstly, bring refrigerated steak to room temperature for 30 minutes. The most effective method involves preheating your oven to 250°F, placing the steak on a wire rack over a baking sheet, and warming until it reaches about 110°F internally. Afterward, quickly sear in a hot pan for 30-60 seconds per side. Never use a microwave at full power as this toughens the meat. Upon serving, add a fresh pat of garlic butter to restore moisture and flavor.
Conclusion
Making restaurant-style garlic butter steak at home truly transforms an ordinary dinner into a remarkable culinary experience. Throughout this guide, we’ve explored everything from selecting the perfect cut to mastering that professional sear technique and creating flavor-packed garlic butter.
After all, the magic of this dish lies in its simplicity combined with attention to key details. A good quality steak, properly seasoned and cooked to the right temperature, becomes extraordinary when topped with melting garlic butter. The combination creates a rich, flavorful experience that rivals any steakhouse offering.
Most importantly, you don’t need professional training or fancy equipment to achieve these results. A well-seasoned cast iron pan, quality ingredients, and the techniques we’ve shared will help you create this impressive meal whenever the craving strikes.
Remember to let your steak rest before cutting, serve it with complementary sides, and if you happen to have leftovers, store and reheat them properly to maintain their quality. Additionally, experimenting with different herb combinations in your garlic butter can create exciting variations to enjoy time and again.
The next time you consider going out for a premium steak dinner, try this recipe instead. You’ll save money while still enjoying that restaurant-quality experience right at your dining table. Soon enough, your garlic butter steak might become the meal your friends and family request most often!
FAQs
Q1. What’s the best cut of steak for making garlic butter steak? Top sirloin is an excellent choice for garlic butter steak, offering a good balance of flavor, tenderness, and affordability. For a more luxurious option, ribeye or New York strip steak can be used.
Q2. How do I make garlic butter for steak? To make garlic butter, combine softened butter with minced garlic, chopped parsley, salt, and pepper. You can either use raw garlic for a stronger flavor or lightly sauté it first for a milder taste.
Q3. What’s the secret to getting a perfect sear on the steak? The key to a perfect sear is using a screaming hot cast iron skillet or carbon steel pan. Pat the steak dry, season it just before cooking, and sear for 2-3 minutes per side without moving it.
Q4. How can I tell when my steak is cooked to the right temperature? Use an instant-read thermometer inserted into the thickest part of the steak. For medium-rare, aim for 130-135°F, medium 140-145°F, and medium-well 150°F. Remove the steak about 5°F below your target temperature as it will continue cooking while resting.
Q5. What are some good side dishes to serve with garlic butter steak? Classic sides for garlic butter steak include creamy mashed potatoes, roasted vegetables like asparagus or Brussels sprouts, sautéed mushrooms, and a fresh green salad with balsamic vinaigrette. Crusty bread is also great for soaking up extra garlic butter sauce.