Description
This Easy Garlic Butter Steak recipe features perfectly seared rib-eye steaks topped with a rich, flavorful homemade garlic butter. The simple yet delicious combination elevates your steak dinner to restaurant-quality with minimal effort.
Ingredients
Scale
Steak
- 3 rib-eye steaks, 12 oz each, 1 ¼-inch-thick
- 4 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garlic Butter
- 1/2 cup unsalted butter, at room temperature
- 3 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the garlic butter: In a bowl, combine the unsalted butter, minced garlic, kosher salt, and freshly ground black pepper. Transfer this mixture to a piece of parchment paper and shape it into a log about 1 ½ inches in diameter. Roll tightly in the parchment paper, twisting the ends to seal. Refrigerate until ready to use, up to 1 week.
- Preheat the oven and skillet: Set your oven to broil. Place an oven-proof skillet, preferably a cast iron skillet, into the oven to heat up while you prepare the steaks.
- Season the steaks: Using paper towels, pat the steaks dry on both sides to ensure a good caramelization. Drizzle with olive oil and season evenly with kosher salt and freshly ground black pepper.
- Sear the steaks: Carefully remove the hot skillet from the oven and place on the stovetop over medium-high heat. When the skillet is hot, place the steaks in the center and sear for about 1 minute until a dark crust forms. Flip with tongs and sear the other side for another 60 seconds.
- Finish cooking in the oven: Remove the skillet from the stove and place it back into the oven. Cook the steaks until your desired doneness, about 4-5 minutes for medium-rare, flipping once halfway through the cooking time.
- Rest and serve: Remove the skillet from the oven and let the steaks rest for 3-5 minutes, tented loosely with foil (not wrapped) to retain juices. Serve immediately with a slice of the prepared garlic butter on top.
Notes
- Ribeye steak is recommended for its rich flavor, but filet, New York strip, or T-bone steaks will also work well.
- Patting the steaks dry before cooking is key to achieving the best caramelized crust.
- To reheat leftover steaks, place them on a wire rack set inside a rimmed baking sheet and warm in a 250-degree oven on the middle rack for about 30 minutes to preserve tenderness.
- The garlic butter can be made ahead of time and stored in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 steak with garlic butter
- Calories: 650 kcal
- Sugar: 0.5 g
- Sodium: 450 mg
- Fat: 55 g
- Saturated Fat: 25 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 140 mg
