Steak with Garlic Butter
Steak with garlic butter needs only ten minutes in the pan: a hard sear for a deep brown crust, then foaming butter, garlic and herbs spooned over the top to finish. Ribeye is the best cut for it, because the marbling keeps the meat tender, and the buttery pan juices turn into a simple sauce without any extra work.
- Total
- 35 min
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serving
- 740kcal
Keeping steak with garlic butter juicy
Three things matter most: a dry surface, a properly hot pan and a rest at the end. Moisture on the meat makes it steam, so the kitchen paper step is not optional. A heavy pan such as cast iron holds its heat when the cold steaks go in, and the 5-minute rest lets the juices spread back through the meat instead of running onto the board.
Ribeye can be swapped for sirloin or rump, and thyme or sage work in place of rosemary. Use a meat thermometer if you want the exact doneness every time.
Preparing steak with garlic butter
Tap a time to start a timer.
- Warm up and dry the steaks Take the steaks out of the fridge before cooking. Pat them completely dry with kitchen paper, then season both sides and the fat edge with the salt and pepper.
- Heat the pan Put the frying pan over a high heat for until very hot, then add the oil and swirl it around. Switch on the extractor fan, because it will smoke a little.
- Sear Lay the steaks in the pan and leave them alone for , until the underside is deeply browned. Turn them with tongs and sear for another for medium-rare. Add per side for medium.
- Baste with garlic butter Turn the heat down to medium-low and add the butter, garlic and herbs. When the butter foams, tilt the pan and spoon it over the steaks for . A thermometer in the thickest part should read about 50–52°C for medium-rare, or 55–57°C for medium.
- Rest Move the steaks to a warm plate, spoon over the garlic butter from the pan and leave them to rest for . The temperature will rise a few degrees as they sit.
- Slice and serve Slice the steaks across the grain and pour any juices from the plate over the top.
What to serve with it
Chips, a green salad or creamed spinach all go well, and a spoonful of English mustard on the side suits the rich butter. For a surf and turf, sizzle a handful of prawns in the leftover butter after the steaks come out, as in surf and turf. If you would rather have a peppery sauce than garlic butter, try steak with pepper sauce.
The same basting works on thick pork chops too: see pork chops on the bone with herb butter.
Common problems and fixes for steak with Garlic Butter
- The steak turns grey instead of browning.
- The meat was wet, the pan was not hot enough, or both. Pat the steaks dry, heat the pan until the oil shimmers, and do not move the steaks for the first 3 minutes.
- The garlic burns and tastes bitter.
- Add the garlic only when the heat is turned down with the butter, and keep it in its skin so it browns slowly. If the butter starts to darken, lift the pan off the heat.
- The steak is chewy.
- It has probably been cooked past medium or sliced along the grain. Check the temperature early, rest the meat and cut across the lines of the fibres.
Frequently asked questions about steak with Garlic Butter
How long do you cook a ribeye steak in a pan?
For a steak 2.5cm thick, allow 3 minutes per side for medium-rare, 4 minutes per side for medium and 5–6 minutes per side for well done, plus 1–2 minutes of basting. Thinner steaks need less time.
Can I use sirloin or rump instead of ribeye?
Yes. Both are leaner, so cut about a minute from each side and avoid cooking them beyond medium, as they can turn dry.
Can I use salted butter?
Yes, but season the steak more lightly, or leave the salt off the meat and taste the butter first.
Can you cook the steak from frozen?
No, defrost it fully in the fridge overnight first, then bring it out 15 minutes before cooking. A frozen centre means the outside overcooks before the middle warms through.
How did you like the recipe?
4.8 / 5 · 47 ratings
