What cut of steak is best for this Garlic Butter Steak Recipe?

Sirloin steaks about 1.5 inches thick are ideal because they balance tenderness and beefy flavor, but ribeye or New York strip also work beautifully.

How do I know when my steak is done?

The best way is to use a meat thermometer: 130°F for medium-rare, 140°F for medium. Alternatively, pressing the steak and comparing firmness to the feel of your palm is a handy trick once you get the hang of it.

Can I make the garlic butter ahead of time?

Absolutely! Making the garlic butter a day ahead actually lets the flavors meld beautifully. Just store it covered in the fridge and bring back to room temperature before using.

What’s the best way to reheat leftover Garlic Butter Steak?

Reheat gently in a low oven or covered skillet with a bit of extra garlic butter to keep it moist. Avoid microwaving as it can dry out the steak.

Garlic Butter Steak: Irresistibly Juicy & Flavorful

Description

This Garlic Butter Steak recipe features tender sirloin steaks enhanced with a rich, homemade garlic herb butter. Perfectly seared and topped with a flavorful blend of garlic, parsley, lemon zest, and butter, this dish is ideal for a decadent at-home dinner or special family meal. The recipe balances the robust flavor of the steak with the creamy, aromatic butter to create a melt-in-your-mouth experience.

Ingredients

Scale

Garlic Herb Butter

8 tablespoons unsalted butter (softened, 1 stick)
1 tablespoon finely minced garlic
2 tablespoons chopped parsley
1 teaspoon lemon zest
1 teaspoon kosher salt

Steak

2 sirloin steaks (about 2 lbs total, about 1.5 inches thick each)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons garlic butter (softened)

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Instructions

Prepare Garlic Butter: In a bowl, combine 8 tablespoons of softened unsalted butter with minced garlic, chopped parsley, lemon zest, and 1 teaspoon kosher salt. Mix thoroughly until well incorporated. Set aside to allow flavors to meld.
Season Steaks: Pat the sirloin steaks dry with paper towels. Evenly sprinkle 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper on both sides of each steak.
Preheat Skillet: Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, about 3-5 minutes. This ensures a good sear on the steaks.
Sear Steaks: Place the steaks in the hot skillet and sear for 3-4 minutes on each side for medium-rare doneness, or cook longer to desired doneness. Avoid moving the steaks while searing to develop a crust.
Rest Steaks: Remove steaks from the skillet and let them rest on a cutting board or plate for 5 minutes. This helps redistribute juices for a tender result.
Top with Garlic Butter: Spoon 3 tablespoons of the softened garlic herb butter onto each steak while still warm, allowing it to melt over the meat and infuse flavor.
Serve: Serve the steaks immediately with your choice of sides, enjoying the rich garlic butter complementing the seared steak.

Notes

For best results, use room temperature butter to ensure easy mixing with garlic and herbs.
If you prefer less salt, adjust the kosher salt quantities according to your taste.
Letting the steaks rest after cooking is crucial for juicy, tender meat.
You can prepare the garlic herb butter ahead of time and refrigerate; just bring it to room temperature before using.
If sirloin steaks are not available, ribeye or strip steaks can be good alternatives.
Use a cast-iron skillet for best searing results and even heat distribution.

Nutrition

Serving Size: 1 steak (about 12 oz)
Calories: 912 kcal
Sugar: 1 g
Sodium: 1348 mg
Fat: 90 g
Saturated Fat: 54 g
Unsaturated Fat: 29 g
Trans Fat: 3 g
Carbohydrates: 3 g
Fiber: 1 g
Protein: 24 g
Cholesterol: 285 mg