Make The Best Garlic Butter Steak Ever is all about that perfect, juicy steak cooked just right and topped with rich, buttery garlic flavor. The steak gets a beautiful sear on the outside while staying tender and flavorful inside, and that garlic butter on top adds a mouthwatering finish that makes each bite extra special.
I love how simple this recipe is, yet it feels like a fancy treat. I usually make it when I want something satisfying but don’t want to spend hours in the kitchen. The garlic butter sauce is so easy to whip up, and it makes everything taste amazing. Plus, the smell of garlic bubbling in butter while the steak cooks is irresistible!
My favorite way to serve this steak is with a side of roasted veggies or a simple salad. Sometimes I even use the leftover garlic butter sauce drizzled over some mashed potatoes for an extra burst of flavor. It’s a meal that never fails to impress, whether it’s a weeknight dinner or a special occasion. I’m pretty sure once you try this, it’ll become your go-to steak recipe too!
Key Ingredients & Substitutions
Steak: I prefer sirloin or ribeye for this recipe because they’re tender and flavorful. If you want leaner meat, filet mignon works well too. For a budget-friendly option, try flank or skirt steak sliced into cubes.
Butter: Unsalted butter is best here because it gives you control over the salt in the recipe. If you’re dairy-free, try using a plant-based butter or olive oil, though the flavor will change a bit.
Garlic: Fresh garlic shines in this recipe. Mince it finely for even cooking and rich garlic flavor. Garlic powder can be used in a pinch, but it won’t deliver the same aroma.
Herbs: Fresh parsley adds brightness and color. If fresh isn’t available, dried parsley is fine but use less. Thyme is optional, but it adds a subtle earthiness that pairs well with steak.
How Do You Get a Perfect Seared Crust on Steak Cubes?
The secret is high heat, no crowding, and patience.
- Heat your skillet well: Use a cast iron or heavy pan and let it get hot before adding oil.
- Don’t overcrowd: Too many pieces lower the pan’s temperature, causing steaming instead of searing. Cook in batches if needed.
- Let it sit: After placing steak in the pan, avoid stirring for the first 2-3 minutes. This helps a brown crust develop.
- Turn and repeat: Once one side is deeply browned, turn the pieces to sear the others quickly.
Following these tips ensures your steak cubes get that rich brown crust and stay juicy inside.
Equipment You’ll Need
- Cast-iron skillet – I love it because it holds heat well and gives a perfect sear on the steak.
- Tongs – let you flip and move the steak cubes easily without piercing the meat.
- Sharp knife – important for cutting steak into neat cubes quickly and safely.
- Small bowl – handy for mixing the garlic butter before adding to the pan.
- Wooden spoon – useful for gently stirring the garlic butter without scratching your pan.
Flavor Variations & Add-Ins
- Swap sirloin for filet mignon for a more tender but milder-flavored steak.
- Add a pinch of smoked paprika or cayenne to the seasoning for a subtle smoky or spicy kick.
- Mix in chopped rosemary with the parsley for a piney herb flavor that pairs well with beef.
- Stir in sautéed mushrooms or caramelized onions to the garlic butter for extra earthiness and sweetness.
The Best Garlic Butter Steak Ever
Ingredients You’ll Need:
For the Steak:
- 1.5 pounds (about 680g) sirloin or ribeye steak, cut into 1-inch cubes (or use whole steak if you prefer)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Garlic Butter:
- 4 tablespoons unsalted butter
- 4 large garlic cloves, finely minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep, including seasoning and letting the meat rest, plus about 10 minutes to cook and finish. So, all together you’ll have a flavorful garlic butter steak ready in about 20 minutes.
Step-by-Step Instructions:
1. Prepare the Steak:
Pat your steak cubes dry with paper towels. Season them well with salt and freshly ground black pepper on all sides. Let the steak sit out at room temperature for 20-30 minutes. This helps the steak cook evenly.
2. Sear the Steak:
Heat a large cast-iron skillet or heavy-bottom pan over medium-high heat. Add 2 tablespoons of olive oil and heat until it shimmers. Place the steak cubes in the pan in a single layer—not crowded! Sear for 2-3 minutes without moving them so they get a nice brown crust. Then toss and keep cooking until they’re browned on all sides and cooked to your liking (about 4-6 minutes total for medium-rare).
3. Make the Garlic Butter and Finish:
Reduce the heat to medium-low. Push the steak to one side of the pan. Add the butter to the open space. When melted, stir in the minced garlic and thyme. Gently cook the garlic for about 1 minute until it’s fragrant but not browned. Toss the steak in the garlic butter, spooning that delicious sauce over each piece to coat well. Remove from heat and sprinkle with fresh parsley. Give the steak a final gentle toss to mix everything together.
4. Serve and Enjoy:
Serve your garlic butter steak hot with your favorite sides, like roasted veggies, mashed potatoes, or a crisp salad. You can even add an extra pat of garlic butter on top for extra richness. Enjoy every juicy, flavorful bite!
Can I Use a Different Cut of Steak?
Absolutely! Ribeye, sirloin, or filet mignon all work well. Just adjust cooking time slightly based on thickness and fat content.
Can I Make This Recipe with Frozen Steak?
It’s best to use fully thawed steak for even cooking and a good sear. Thaw in the fridge overnight or use the cold water method by sealing the steak in a plastic bag and submerging it in cold water.
How Should I Store Leftovers?
Store leftover steak in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave with a splash of water or beef broth to keep it moist.
Can I Prepare the Garlic Butter Ahead of Time?
Yes! You can make the garlic butter in advance and keep it refrigerated in a small container. Gently rewarm it in the pan before tossing with the steak for best flavor.
