Why You’ll Love This Recipe
I love how this steak recipe delivers big flavor with minimal effort. The marinade brings out the depth in the ribeye, while the garlic butter adds richness and elegance. It’s simple enough for a quick dinner but fancy enough to serve to guests. Plus, everything is done in one pan—meaning fewer dishes and more time to relax.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 2 boneless ribeye steaks (about 1.5 lbs total)
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
For the marinade:
• Olive oil
• Kosher salt
• Black pepper
• Worcestershire sauce
• Dijon mustard
• Smoked paprika
• Garlic powder
Directions
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I start by whisking together the marinade ingredients in a bowl: olive oil, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, kosher salt, and black pepper.
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I place the steaks in a resealable bag or shallow dish and pour the marinade over them. I let them marinate for at least 30 minutes to let the flavors soak in.
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Before cooking, I bring the steaks to room temperature. This helps them cook more evenly.
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I heat a skillet (cast iron works best) over high heat and sear the steaks for 3–4 minutes per side, until they form a beautiful crust.
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I use a meat thermometer to check doneness. For medium-rare, I look for 130–135°F.
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Once done, I let the steaks rest on a plate, loosely covered, for 5–10 minutes to let the juices redistribute.
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While they rest, I melt the butter in the skillet, then sauté the minced garlic just until fragrant.
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I slice the rested steaks and drizzle the hot garlic butter over the top. A sprinkle of fresh parsley finishes it perfectly.
Servings and timing
This recipe makes 2 generous servings, one steak per person. It takes just 15 minutes to prep and 20 minutes to cook, so I usually have it on the table in about 35 minutes. It’s perfect for a special weeknight dinner or a weekend treat.
Variations
Sometimes I switch things up by using different cuts like strip steak or filet mignon. For extra flavor, I add a splash of lemon juice or balsamic vinegar to the garlic butter. If I want a smoky touch, I grill the steaks instead of pan-searing. And when I’m feeling indulgent, I serve it with a side of mashed potatoes or a rich mushroom sauce.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm the steak slices in a skillet over low heat with a bit of extra butter or beef broth to keep them moist. I avoid the microwave, which can dry the meat out. The garlic butter can be reheated gently on the stove and drizzled again when serving.
FAQs
How long should I marinate the steak?
I try to marinate it for at least 30 minutes, but if I have time, 2–4 hours gives even better flavor.
What’s the best cut of steak for this recipe?
Ribeye is my favorite for its marbling and tenderness, but NY strip or sirloin also work well.
Can I cook the steak in the oven?
Yes, after searing both sides in a hot skillet, I sometimes finish thicker steaks in a 400°F oven for a few minutes to reach my preferred doneness.
What sides go well with garlic butter steak?
I usually serve it with roasted vegetables, mashed potatoes, or a fresh salad. Garlic bread or rice also pair beautifully.
Can I make the garlic butter ahead of time?
Absolutely. I make it in advance and store it in the fridge for up to a week. I reheat it gently before drizzling over the steak.
Conclusion
This Garlic Butter Steak is a true showstopper that’s surprisingly easy to pull off. With just a few pantry staples and a hot skillet, I can create a steakhouse-quality meal right at home. Juicy, flavorful, and dripping with garlicky goodness, it’s one of those recipes I always turn to when I want to treat myself—or impress someone else.
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Garlic Butter Steak: The Ultimate Recipe and Cooking Guide
- Total Time: 35 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Juicy ribeye steaks seared to perfection and drenched in rich garlic butter—this is your go-to guide for making restaurant-quality steak at home in under an hour.
Ingredients
2 boneless ribeye steaks (about 1.5 lbs total)
Garlic Butter Sauce:
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
Marinade:
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Make the Marinade: In a small bowl, whisk together olive oil, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, kosher salt, and pepper.
Marinate the Steaks: Place steaks in a resealable bag or shallow dish. Pour marinade over steaks and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Prep for Cooking: Remove steaks from the fridge and let them come to room temperature (about 20 minutes).
Sear the Steaks: Heat a cast-iron skillet or heavy pan over medium-high heat. Sear steaks for 3–4 minutes per side, or until a deep crust forms.
Check Doneness: Use a meat thermometer to check internal temperature — 130–135°F for medium-rare.
Rest the Steaks: Remove from heat and let rest for 5–10 minutes before slicing.
Make Garlic Butter: In the same pan or a small saucepan, melt butter over medium-low heat. Add minced garlic and sauté for 30–60 seconds until fragrant.
Serve: Slice steaks against the grain and drizzle garlic butter sauce over the top. Garnish with chopped parsley and serve immediately.
Notes
Don’t skip the rest: Letting steak rest keeps the juices locked in.
Use a thermometer for accuracy. Undercooked or overcooked steaks can be easily avoided.
Pan choice matters: A cast-iron skillet gives the best sear.
Pair with mashed potatoes, roasted veggies, or a crisp salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking (Pan-Seared)
- Cuisine: International
