How to Cook Garlic Butter Steak

Name: How to Cook Garlic Butter Steak
Prep time: 5 min
Cook time: 6 min
Total time: 16 min
Cuisine: Western
Ingredients: 1 - 2 boneless ribeye or scotch fillet (, 2.5 cm / 1" thick, approx 300g/10 oz each (Note 1)); 1 tbsp vegetable oil; salt and pepper, to taste; 75 g (5 tbsp) unsalted butter, cut into 1.25 cm / 1/2 inch cubes; 6 sprigs thyme, fresh; 3 sprigs rosemary, fresh; 5 garlic cloves, peeled and smashed to split

Garlic-butter steak served on a plate with potatoes and greens. — Pan-seared steak with garlic butter, potatoes, and greens.

Pan-seared steak basted with garlic and herb butter for a deeply browned, flavorful finish.

By Cookin' KitchenOctober 22, 2026

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Total: 16 minutes

Prep: 5 minutes
Cook: 6 minutes
Rest: 5 minutes
Total: 16 minutes

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Recipe

How to Cook Garlic Butter Steak

Pan-seared steak basted with garlic and herb butter for a deeply browned, flavorful finish.

Cookin' · https://cookin.club/recipes/how-to-cook-garlic-butter-steak

Prep: 5 minutes
Cook: 6 minutes
Rest: 5 minutes
Total: 16 minutes

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Ingredients

Steak and garlic butter

1 - 2 boneless ribeye or scotch fillet (, 2.5 cm / 1" thick, approx 300g/10 oz each (Note 1))
1 tbsp vegetable oil
salt and pepper, to taste
75 g (5 tbsp) unsalted butter, cut into 1.25 cm / 1/2 inch cubes
6 sprigs thyme, fresh
3 sprigs rosemary, fresh
5 garlic cloves, peeled and smashed to split

Equipment

Heavy-based skillet
Paper towels
Spoon
Tongs
Plate
Aluminum foil

Instructions

Step 1: Take the steak out of the refrigerator 30 minutes before cooking so it can come to room temperature.
Step 2: Pat the steaks dry with paper towels.
Step 3: Heat the oil in a heavy-based skillet over high heat until very hot and smoking.
Step 4: Season each side of the steak generously with salt and pepper, then immediately place it in the skillet.
Step 5: Cook for 2–2.5 minutes, until a good crust forms, then turn the steak.
Step 6: Leave the steak for 1 minute, then push it to one side of the skillet and add the butter, garlic, and thyme. Stand back; the thyme will sputter.
Step 7: As soon as the butter melts, continuously spoon it over the steak until it is cooked to your liking. For medium-rare, cook the second side for 2 minutes total; the listed internal temperature is 52°C / 125°F.
Step 8: Basting also renders the fat along the side of the steak. If you want the edges more browned, use tongs to sear them at the end.
Step 9: Transfer the steak to a plate, cover loosely with foil, and rest for 5–10 minutes.
Step 10: Serve the steak with a little of the skillet butter drizzled on top.

Notes

The same 75 g of butter works for one or two steaks. If you’re cooking one steak, you can reduce it to about 50 g / 3 tbsp, though you may need to tilt the skillet farther to scoop up the butter.

Nutrition per serving

Calories: 919 kcal
Fat: 73 g
Saturated fat: 39 g
Carbohydrates: 4 g
Protein: 61 g
Sodium: 161 mg
Cholesterol: 247 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Sear steak in a hot skillet, then baste it with butter infused with garlic and thyme for a rich, savory finish.

Sliced seared steak with a browned crust and herbs on a plate. — Sliced steak with garlic-herb butter.

Four-panel collage showing seasoned steak, a hot skillet, butter basting, and resting steak. — A visual overview of the steak-cooking process.

Choose a steak suited to quick cooking, no more than 2.5 cm / 1 inch thick. Ribeye or scotch fillet, porterhouse or New York, T-bone, and tenderloin medallions are listed options.

Raw steak, garlic, thyme, and butter arranged as the recipe ingredients. — Steak, garlic, thyme, and butter.

For medium-rare, the method specifies 2 minutes total on the second side and 52°C / 125°F. The steak’s internal temperature continues to rise as it rests.