Garlic Butter Steak
Perfectly seared steak finished with a rich garlic herb compound butter. Juicy pink center, golden crust, and restaurant-quality flavor from simple ingredients.
Equipment
- 1 | Cast iron skillet |
- 1 | Mixing bowl |
- 1 | Fork |
- 1 Tongs
- 1 | Small jar |
Ingredients
- 2 | | steaks | room temperature
- 10 | | garlic cloves | peeled
- 4 | tbsp | butter | softened
- 2 | tbsp | parsley | chopped
- 1 | tsp | Dijon mustard |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 1 | tbsp | oil | for frying garlic
Instructions
- Fry garlic cloves in oil until golden and soft.
- Mash roasted garlic with butter, parsley, mustard, salt, and pepper.
- Chill the compound butter in a jar for 30 minutes.
- Season steaks generously with salt and pepper.
- Sear steaks in a hot skillet for 3-4 minutes per side.
- Top each steak with a spoonful of garlic butter.
- Baste with the melting butter until desired doneness.
- Rest 5 minutes, slice, and serve with remaining butter.
- Tip: Let steaks rest so juices redistribute before slicing.
Notes
Compound butter keeps in the fridge up to 1 week.
Reheat leftover steak gently to avoid overcooking.
Use room-temperature steaks for even searing.
Ribeye or strip steak both work well.
Reheat leftover steak gently to avoid overcooking.
Use room-temperature steaks for even searing.
Ribeye or strip steak both work well.