Garlic Butter Steak

Why you'll love this recipe

Nothing beats a perfectly cooked steak. This method gives you a beautiful crust, juicy interior, and restaurant-style garlic butter finish. Pair with roasted vegetables or a simple salad.

Ingredients

• 2 ribeye or sirloin steaks (about 200g each)
• 2 tablespoons olive oil
• 30g butter
• 4 cloves garlic, crushed
• Fresh thyme and rosemary sprigs
• Salt and black pepper

Instructions

1. Temper the steak: Remove steaks from fridge 30 minutes before cooking. Pat completely dry with paper towels.

2. Season generously: Season both sides heavily with salt and pepper.

3. Heat pan: Heat a cast iron or heavy pan over high heat until smoking. Add oil.

4. Sear steaks: Place steaks in pan. Don't move them for 3-4 minutes until a dark crust forms. Flip once.

5. Add butter and aromatics: Add butter, garlic, and herbs to the pan. Tilt pan and baste steaks with melted butter for 1-2 minutes.

6. Check temperature: For medium-rare, aim for 54°C internal temp. Remove 3°C before target as it will continue cooking.

7. Rest: Rest steaks on a cutting board for 5 minutes before slicing.

Tips for success

• Dry steaks thoroughly: Moisture prevents browning.
• Don't move the steak: Let the crust form undisturbed.
• Use a meat thermometer: The only reliable way to check doneness.

Temperature Guide

• Rare: 49°C
• Medium-rare: 54°C
• Medium: 60°C
• Medium-well: 65°C
• Well done: 71°C

Storage

Best eaten immediately. Leftover steak can be refrigerated 3 days; slice thin for sandwiches or salads.