With everyone staying home, working from home, and learning from home, people are increasingly cooking and looking to strengthen their cooking skills. You all want more simple and delicious recipes that are quick to prepare and contain a minimum of ingredients. This garlic and butter steak is hearty and a hit with the whole family.
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The best steak with garlic and butter, pan fried
This 20-minute recipe is made on the stove in one pan (no oven required). This is one of the easiest and tastiest steak recipes that you can make all year round because it’s a quick and easy way to make dinner.
How to fry steaks:
- Pat dry – Pat your steaks dry with paper towels for a perfect sear and to reduce oil splatter.
- Season generously – Just before cooking, sprinkle both sides liberally with salt and pepper.
- Heat a skillet on medium and brush with oil. Using just 1/2 tablespoon of oil reduces splatter.
- Sear the steaks – Add the steaks and sear on each side for 3–4 minutes until browned, then use tongs to turn the steaks on their sides and sear the edges (1 minute per side).
- Add the butter and garlic and rosemary, and you’ll have the ultimate garlic butter in seconds. Tilt the pan, spoon the garlic butter over the steaks, and cook until desired doneness.
- Remove the steak and let rest 10 minutes before slicing.
Pro Tip: It’s best to use a large cast iron pan for better heat conduction, but a large heavy stainless-steel pan will work too.
Steak readiness temperature table:
The internal temperature of the steak continues to rise as it rests, so remove the steaks from the pan about 5 to 10 degrees before reaching your desired doneness. Use the chart to determine doneness when testing with an instant-read thermometer. For example, if you want a medium-rare steak, remove it from the pan at 63 °C and the temperature should rise to 65.5-68.5 °C when the steak rests. I strongly recommend cooking steaks to at least 63 °C. Use the following steak temperature chart. These numbers show the final temperature after 10 minutes of rest.
- Medium Rare – weak roasting (soft, dark pink inside): 63 °C (145.4 °F)
- Medium – medium roasting (soft, slightly pink inside): 71 °C (159.8 °F)
- Well Done – roasted (forceful, no pink inside): 76.5 °C (169.7 °F)
What to serve with steaks:
Steak is so versatile, but here are some favorite dishes for making the perfect steak with garlic and butter for dinner:
- Roasted Asparagus or Roasted Brussels Sprouts
- Creamy Mashed Potatoes
- Baked potatoes in the oven
- Chimichurri sauce is a quick way to add tons of flavor
Steak with garlic and butter
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How to cook a steak
This is a recipe for pan-seared steak with garlic and butter, giving it the flavor that a perfect steak should taste like. You'll be amazed at how easy it is to cook the perfect steak, seared on the outside and perfectly tender on the inside.
Ingredients
- Strip steak or Ribeye steak – 2 pcs. (each steak is 450 g, 2-3 cm thick)
- Vegetable oil – 1/2 tbsp. l.
- Sea salt – 1.5 tsp.
- Black pepper (freshly ground) – 1 tsp.
- Butter – 2 tbsp. l.
- Garlic – 2 cloves (peeled and cut into quarters)
- Fresh rosemary – 1 sprig
Instructions
Dry the steak thoroughly with paper towels. Just before cooking, season generously with 1.5 teaspoons of salt and 1 teaspoon of black pepper.
Heat a cast iron skillet until hot, then add 1/2 tablespoon of the oil over high heat, stirring to coat the pan. When the oil is very hot, add the steaks to the pan.
When the oil is very hot, add the steaks to the pan. Fry the steaks on the first side for 4 minutes until golden brown, then flip and cook for another 3–4 minutes. Using tongs, turn the steak on its side to remove the white fat and sear the edges (1 minute per edge).
Reduce the heat to medium and immediately add 2 tablespoons of butter, quartered garlic cloves, and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan, so the butter hits the spoon. Continue basting the sauce on the steak for a minute, or until the steak is about 5–10 degrees from the desired doneness (the temperature will continue to rise another 5–10 degrees while the steaks are resting).
Transfer the steak to a cutting board, cover loosely and rest for 10 minutes.
Cut the steak into 1.5 cm strips to serve. Spoon the butter sauce remaining in the pan over the sliced steak. Your steak is ready, delicious!
Notes
If you can't cook the perfect steak the first time, no problem. I will say even more – you need to “spoil” a certain number of steaks to learn. But even those that you fail will be eaten completely and with appetite!
You can buy a thermometer for measuring the temperature of meat at this link. This is an affiliate link for Amazon products.
Nutrition Information
Serving Size
4 servingsAmount Per Serving Calories 542Total Fat 40gSaturated Fat 19gCholesterol 154mgSodium 991mgCarbohydrates 1gFiber 1gSugar 1gProtein 46g
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