15 Minute Garlic Butter Steak Recipe That Melts in Your Mouth

You know that feeling when you cook something so simple yet so perfect, it makes you want to dance around the kitchen? That’s garlic butter steak for me. My first attempt years ago was… well, let’s just say I learned the hard way that screaming-hot pans and distracted cooks don’t mix. But now? Oh, now I’ve got this down to a science—a delicious, buttery, garlicky science. This recipe is my go-to when I want restaurant-quality flavor without the fuss. Just a few ingredients, one pan, and about 15 minutes stand between you and a steak so good, you’ll swear it’s your birthday.

Why You’ll Love This Garlic Butter Steak

Let me count the ways this recipe will steal your heart:

• Faster than takeout: From pan to plate in under 15 minutes – perfect for those “I need dinner NOW” nights
• Foolproof flavor: That golden crust? The garlicky butter bath? It’s like your favorite steakhouse visited your kitchen
• Minimal cleanup: One pan, a few ingredients – no fancy techniques or mountain of dishes
• Customizable: Swap in your favorite cut or adjust the garlic to your vampire-fighting needs

Seriously, this is the steak recipe that made my brother-in-law – who burns water – look like a grill master.

Ingredients for Garlic Butter Steak

Gather these simple ingredients – quality matters here, especially for the steak:

• 1 lb steak (ribeye or sirloin recommended – look for good marbling)
• 1 tbsp olive oil (the good stuff that that perfect sear)
• 1 tsp salt (I use kosher for even seasoning)
• 1/2 tsp black pepper (freshly cracked makes all the difference)
• 2 cloves garlic, minced (about 1 tbsp – more if you’re feeling bold)
• 1 tbsp butter (real, unsalted – this is no time for margarine!)

That’s it! Six pantry staples transform into something magical. Pro tip: Let your steak sit out for 20 minutes before cooking – cold meat won’t sear properly.

Equipment You’ll Need

Don’t worry – you won’t need a fancy kitchen setup for this. Just grab:

• A heavy skillet (my trusty cast-iron works magic, but stainless steel is fine too)
• Tongs (for flipping without losing precious juices)
• Meat thermometer (unless you’ve got X-ray vision for doneness)

That’s it! Well, plus a plate for resting – but I’m guessing you’ve got one of those lying around.

How to Make Garlic Butter Steak

Alright, let’s get cooking! This method never fails me – just follow these steps and you’ll have the juiciest, most flavorful steak of your life. Trust me, once you try it, you’ll never go back to plain old grilled steak again.

Step 1: Preheat and Season

First things first – get that pan screaming hot. Heat your skillet over medium-high heat for about 3 minutes (you’ll know it’s ready when a drop of water sizzles and evaporates instantly). While it heats, pat your steak dry with paper towels – this is crucial for that perfect crust. Then generously season both sides with salt and pepper, pressing it in gently.

Step 2: Cook the Steak

Add the olive oil to the hot pan – it should shimmer but not smoke. Carefully place your steak in the pan (stand back – it’ll splatter!) and resist the urge to move it. Let it cook undisturbed for 3-4 minutes to form that gorgeous golden crust. Flip using tongs (no forks – we don’t want juice escape holes!) and cook another 3-4 minutes for medium-rare. For perfect doneness, check with a meat thermometer: 130°F for medium-rare, 140°F for medium.

Step 3: Add Garlic Butter

Now for the magic! Reduce heat to medium and add butter and garlic to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with that golden, garlicky liquid for about 1 minute. The aroma alone will make your mouth water – that’s how you know it’s working!

Step 4: Rest and Serve

Here’s where most people mess up – don’t skip this! Transfer your steak to a plate and let it rest for at least 5 minutes before slicing. I know it’s tempting to dig right in, but this waiting game lets the juices redistribute throughout the meat instead of ending up on your cutting board. Your patience will be rewarded with every juicy, flavorful bite.

Tips for the Perfect Garlic Butter Steak

After making this recipe more times than I can count, here are my hard-earned secrets for steak success:

• Temperature matters: Let your steak sit out for 20-30 minutes before cooking – cold meat won’t sear properly and cooks unevenly
• Don’t crowd the pan: Cook one steak at a time if needed – overcrowding creates steam instead of that perfect crust
• Butter timing: Add the garlic butter at the end to prevent burning – those golden bits should smell heavenly, not bitter
• Resting is non-negotiable: I know it’s tempting, but slicing too soon means all those delicious juices end up on your plate instead of in your steak

Bonus tip: For extra flavor, throw in a sprig of fresh thyme or rosemary with the butter – it’ll make your kitchen smell like a fancy bistro!

Serving Suggestions for Garlic Butter Steak

Oh, the possibilities! My favorite way to serve this steak is with garlic mashed potatoes (because you can never have too much garlic) and roasted asparagus – the buttery steak juices make the perfect drizzle. For lighter meals, a simple arugula salad with lemon vinaigrette cuts through the richness beautifully. And if we’re being honest? Some crusty bread to soak up every last bit of that garlic butter is absolutely mandatory in my house.

2>2>Storage and Reheating

Leftovers? (Though I doubt you’ll have any!) Store any extra steak in an airtight container in the fridge for up to 3 days. When reheating, go low and slow – microwave at 50% power or warm gently in a skillet with a splash of broth to keep it tender. Pro tip: Sliced steak reheats better than whole pieces!

Garlic Butter Steak Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re enjoying (because knowledge is power, right?). Keep in mind these are estimates – your exact numbers will dance around based on your steak’s size and marbling. Per hearty ½ lb serving, you’re looking at:

• 450 calories (worth every single one)
• 45g protein (hello, muscle fuel)
• 30g fat (12g saturated – thank that glorious butter and marbling)
• 0g sugar (naturally sweet from that perfect sear)

Pro tip from my doc friend: Pair it with veggies to balance the plate – but we both know you’re here for that garlic butter magic!

Frequently Asked Questions

I get asked these questions all the time – here’s everything you need to know to make your garlic butter steak perfect every time!

Can I Use Frozen Steak?

Technically yes, but please thaw it first! Frozen steak won’t sear properly and cooks unevenly. My method? Move it to the fridge 24 hours before cooking. In a pinch, use cold water thawing – seal the steak in a bag and submerge in cool water, changing every 30 minutes. Never cook straight from frozen unless you want disappointing results!

What’s the Best Doneness Temperature?

Here’s my foolproof guide (measured at the thickest part with a meat thermometer):

• Rare: 120-125°F (super juicy but cool red center)
• Medium-rare: 130-135°F (my sweet spot – warm red center)
• Medium: 140-145°F (pink throughout)
• Medium-well: 150-155°F (slightly pink)

Remember – the steak’s temp will rise about 5°F while resting, so pull it just before your target!

Can I Use a Different Cut of Steak?

Absolutely! While ribeye and sirloin are my favorites, try these:

• New York strip: Great marbling, holds up well to high heat
• Filet mignon: Tender but lean – cook it slightly less time
• Flank or skirt steak: Slice against the grain after resting

Just adjust cooking times based on thickness – thinner cuts cook faster!

Tell Me About Your Garlic Butter Steak Adventure!

Did this recipe make you feel like a steakhouse chef in your own kitchen? I’d love to hear how it turned out for you! Leave a comment below telling me:

• What cut of steak you used (ribeye fans unite!)
• Any creative twists you added (extra garlic? A splash of wine? Be proud!)
• How your family reacted (my niece literally licked her plate last time)

And hey – if you snapped a photo of that gorgeous, buttery masterpiece, tag me on Instagram @ReneeMcClure so I can cheer you on! Nothing makes me happier than seeing home cooks gain confidence with recipes like this. Your feedback helps me create even better recipes for you, so don’t be shy – let’s keep this garlic butter conversation going!

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