Name: Garlic Butter Steak Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 NY Strip Steaks, 1 inch thick, 1 pound each; ½ cup unsalted butter (4 ounces); 8 garlic cloves, crushed; 1 shallot, chopped; 4 sprigs fresh thyme; 4 sprigs fresh rosemary; 4 teaspoons sea salt flakes, divided; 2 teaspoons coarse black pepper

There’s something irresistible about a perfectly seared steak swimming in rich, garlicky butter. This Garlic Butter Steak Recipe has been my go-to whenever I want an easy yet impressively flavorful dinner. It’s simple but feels so indulgent—just what you need when you want to treat yourself or impress guests.

The image shows a large, grilled steak with a dark, charred crust as the top layer, decorated with a small cluster of fresh green rosemary and thyme sprigs along with a browned roasted garlic clove on top. To the left, there are six thick slices of steak showing a pink, juicy inside with a small charred edge. The steak and slices are on brown parchment paper placed on a white marbled surface. In the bottom left corner, a bulb of garlic and more fresh rosemary sprigs add extra detail. A silver carving fork is visible on the top right side of the steak. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Butter Steak Recipe
Top Tip
How to Serve Garlic Butter Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Butter Steak Recipe

Why You'll Love This Recipe

I remember the first time I made this garlic butter steak—I was amazed how just a handful of ingredients transformed simple NY strip steaks into a restaurant-worthy meal at home. It’s juicy, buttery, garlicky, and herbaceous all at once. Trust me, once you try this method, you’ll want to make it again and again.

Bold Flavor Boost: The mixture of fresh garlic, thyme, rosemary, and butter creates a savory sauce that’s rich but never overpowering.
Perfect Crust Every Time: Searing the steak in a hot cast iron pan locks in juices and delivers that crave-worthy crust.
Simple & Fast: With minimal prep and cook time, it’s an excellent option for a quick weeknight dinner or special weekend meal.
Customizable Doneness: Use a meat thermometer to hit your preferred steak doneness without guessing.

Ingredients & Why They Work

This Garlic Butter Steak Recipe shines because of the harmony between simple, fresh ingredients. Here’s why I recommend each piece—you’ll see it all comes together to create magic on your plate.

Flat lay of two raw NY strip steaks with rich marbling, a small white ceramic bowl of pale creamy unsalted butter cubes, eight fresh garlic cloves with papery skins, one peeled shallot quartered, four vibrant green sprigs of fresh thyme, four woody sprigs of fresh rosemary, a small white ceramic bowl filled with coarse sea salt flakes, and another small white ceramic bowl with cracked coarse black peppercorns placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

NY Strip Steaks: Choose steaks about 1 inch thick for a balance between easy searing and tender, juicy interior.
Unsalted Butter: Using unsalted butter lets you control the salt level perfectly and creates that silky sauce.
Garlic Cloves: Crushed garlic adds a punchy aroma and flavorful bite, infusing the butter as it melts.
Shallot: Adds a subtle sweetness and depth that beautifully complements the garlic and herbs.
Fresh Thyme & Rosemary: These herbs bring woodsy, fragrant notes that elevate the savory richness.
Sea Salt Flakes: Salt flakes provide bursts of seasoning that enhance the natural beef flavor.
Coarse Black Pepper: Adds just the right amount of heat and complexity with each bite.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

This recipe is a fantastic foundation, but you can tweak it to suit your taste or dietary preferences—this is all about making it yours.

Herb Variations: I love swapping rosemary with tarragon or adding a bit of sage for a different herb profile; it keeps things fresh and interesting.
Butter Alternatives: If you want a lighter option, use a blend of olive oil and butter or even ghee for a nutty twist.
Spice it up: Adding a pinch of smoked paprika or a dash of chili flakes gives the steak an extra kick I sometimes crave.
Rest Time Variations: I’ve played with longer resting times for deeper butter infusion—up to 2 hours works if you have time and want that extra buttery flavor.

Step-by-Step: How I Make Garlic Butter Steak Recipe

A wooden board lined with light brown parchment paper holds thick slices of cooked steak arranged in two neat rows. Each slice shows a dark brown, crisp outer edge and a juicy pink center, revealing the tender meat inside. In the top left corner, fresh green sprigs of herbs rest on the board, and a whole white garlic bulb sits near the top right corner, adding a fresh feel. The whole scene is set on a white marbled surface, highlighting the richness of the steak. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Prep with Care

Start by patting your steaks dry—this helps get a great sear. Then sprinkle about a teaspoon of sea salt flakes evenly on each steak and set them in a small baking dish. I like to think of this like giving the meat a little massage—it wakes up the flavor. Letting the steaks sit like this while you prepare the butter mix works perfectly.

Step 2: Make That Garlic Butter Magic

In a medium pan over medium heat, melt the unsalted butter. When it’s fully melted, toss in the crushed garlic, chopped shallot, fresh thyme, rosemary, 2 teaspoons of salt, and black pepper. Stir and cook for about 4 minutes so all those flavors infuse into the butter. This step alone fills the kitchen with the most mouthwatering aroma.

Step 3: Soak Your Steaks in Butter

Pour the flavorful butter evenly over your steaks and let them rest for about an hour. This resting period lets the butter start to solidify on the meat, which locks in flavors and adds richness before searing. I sometimes cover the dish loosely and leave it on the counter if the kitchen’s cool, but a fridge works in a pinch.

Step 4: Sear to Perfection

Heat a cast iron skillet (or your favorite heavy pan) on high until smoking hot—this hits the steaks with an instant crust. Remove steaks from the butter, making sure some clumps of the butter stick to them. Place steaks in the pan and sear for 2 minutes on one side, flip and sear the other side for 1 minute.

Step 5: Baste and Finish Cooking

Move the steaks to the cooler side of the pan, tilt the pan slightly so melted butter pools on the opposite side, and start spooning that garlicky butter over the steaks continuously for 2-3 minutes. This bastes the meat, adding moistness and flavor while you cook. Use a meat thermometer and pull steaks off the heat about 5º before your target temperature—the carryover heat finishes the cooking while resting.

Step 6: Rest and Serve

Transfer steaks to a plate, top with fresh sprigs of rosemary and thyme, then drizzle any leftover melted butter from the pan over the top. Let the steaks rest for about 10 minutes—this lets juices redistribute so every bite is juicy and tender. Then slice and enjoy!

Top Tip

Having made this Garlic Butter Steak Recipe countless times, I’ve learned a few secrets that take it from great to unforgettable. Paying attention to these tricks really upsets the usual mistakes that can turn a steak “meh.”

Dry Your Steak Thoroughly: Moisture on the steak surface can steam the meat rather than sear it—pat the steaks dry with paper towels before seasoning.
High Heat is Non-Negotiable: A screaming hot skillet creates that tasty crust; don’t be tempted to turn down the heat.
Don’t Skip the Rest: Resting the steaks after cooking is the key to juicy, tender cuts—rushing this step makes for dry bites.
Use a Meat Thermometer: One game-changing gadget in my kitchen—helps you nail your preferred doneness without the guesswork.

How to Serve Garlic Butter Steak Recipe

garlic butter steak - Serving Suggestion

Garnishes

I often garnish these steaks simply with fresh rosemary and thyme sprigs for a touch of elegance and extra fragrance. Sometimes I sprinkle a few flaky sea salts just before serving—the little crunch makes all the difference. A wedge of lemon on the side can brighten the richness if you want, too.

Side Dishes

My go-to sides are creamy mashed potatoes or crispy roasted veggies, which soak up the butter beautifully. Garlic green beans or a fresh arugula salad with a tangy vinaigrette balance the richness perfectly. On special occasions, I dress it up with truffle fries or a wild mushroom risotto.

Creative Ways to Present

For date nights or celebrations, I like to slice the steak thin and fan it out on a wooden board alongside roasted garlic butter mushrooms and toasted baguette slices. Drizzling extra garlic herb butter over the top right before serving makes the presentation totally drool-worthy. Adding a sprinkle of microgreens adds color and freshness, too.

Make Ahead and Storage

Storing Leftovers

I usually let leftover garlic butter steak cool completely, then wrap it tightly in foil or place in an airtight container. Refrigerate for up to 3 days. This way the flavors stay vibrant and juicy without drying out.

Freezing

While I prefer fresh, you can freeze cooked steaks by wrapping them securely with plastic wrap and foil, or placing in a freezer bag. They keep well for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

The best way I’ve found to reheat without losing juiciness is in a low oven (about 275°F) wrapped loosely in foil to retain moisture. Alternatively, a quick pan reheat on medium-low with a little butter keeps it tasty. Avoid microwaving if you can—it tends to make steak rubbery.

Frequently Asked Questions:

Can I use other cuts of steak for this Garlic Butter Steak Recipe?

Absolutely! Ribeye, filet mignon, or even sirloin can work well with this method. Just adjust cooking times depending on thickness and cut toughness.

How do I know when my steak is done to my liking?

Using an instant-read meat thermometer is the foolproof way. For medium-rare, aim for 130°F–135°F internal temperature. Remember to remove it a few degrees early as it continues cooking while resting.

Can I make the garlic butter sauce ahead of time?

Yes, you can prepare the garlic butter sauce a few hours ahead and refrigerate it. Reheat gently before pouring over the steaks, but be sure not to burn the garlic when reheating.

What’s the best way to get a crust without overcooking the steak?

Preheat your skillet until it’s very hot, and make sure the steak is dry before adding it. Limit flipping the steak to once or twice and use high heat for short bursts to get a beautiful crust while keeping the inside juicy.

Final Thoughts

This Garlic Butter Steak Recipe is close to my heart because it turns a simple dinner into a celebration—without fuss or hours in the kitchen. Raw ingredients become a flavor symphony that’s both rustic and elegant. I encourage you to try it exactly as it is first, then start personalizing to find your perfect version. After all, the best meals are the ones we share and make our own.