Steak with Garlic Butter
Pan-seared ribeye steaks basted with garlic butter and fresh thyme.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 35 minutes.
- Serves 2 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
Steak with Garlic Butter takes about 35 minutes and serves 2. Steak with garlic butter is a satisfying dinner that relies on proper searing and resting rather than many ingredients.
Helpful guides
Instructions
Remove steaks from the refrigerator 30 minutes before cooking and pat very dry. Season generously on all sides with kosher salt and black pepper. Dry surfaces and room-temperature start promote better browning in the pan.
Heat a cast-iron skillet over medium-high heat until very hot. Add vegetable oil and place steaks in the pan without crowding. Sear undisturbed for 3 to 4 minutes until deeply browned on the first side.
Flip steaks and reduce heat to medium. Add butter, garlic, and thyme to the pan. Tilt the skillet and spoon foaming butter over steaks for 3 to 5 minutes, until desired doneness develops.
Check with an instant-read thermometer: 130°F for medium-rare and 140°F for medium. Remember beef steak should reach at least 145°F with a 3-minute rest according to food safety guidance if preferred well cooked.
Transfer steaks to a warm plate, spoon extra garlic butter on top, and rest 5 to 10 minutes. Do not slice early, as juices need time to settle for a moist interior.
Slice against the grain and serve with pan butter, flaky salt, and sides. Cool leftovers quickly and refrigerate. Reheat gently in a low oven until steaming and reaching 165°F, though steak is best enjoyed fresh.
Troubleshooting — fixes, not repeats
- If steak steams instead of sears, the pan was crowded or meat was wet; pat dry and sear one steak at a time.
- If butter burns, lower heat to medium after searing; milk solids brown quickly and garlic turns bitter when scorched.
- If overcooked, use a thermometer next time and pull 5 degrees early, as temperature rises during resting.
- If unevenly cooked, choose steaks of equal thickness and let them temper 30 minutes before searing for even centers.
Make it your way
- Serving with rice or naan: Finish with 1 tablespoon Worcestershire in the butter for extra savory depth and serve over garlic mashed potatoes.
- For a blue cheese version, top rested steaks with 1/4 cup crumbled blue cheese.
- For a mushroom version, saute 8 ounces sliced mushrooms in the pan after steaks rest.
- Use strip, filet, or sirloin with adjusted times for thickness.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently in a 275°F oven until steaming and reaching 165°F, or slice thin and warm in a skillet with broth.
Freeze for up to 2 months if needed.
FAQ
What temperature is steak done?
Use a thermometer in the thickest part. For food safety, whole steaks are recommended to 145°F plus 3 minutes rest. Many cooks prefer 130°F medium-rare; choose the level you are comfortable serving.
Should steak rest?
Yes. Rest 5 to 10 minutes on a warm plate so juices redistribute. Cutting too soon releases juices onto the board and leaves the center drier.
Cast iron or grill?
Both work. Cast iron gives an even crust and easy butter basting indoors. A grill adds smoky flavor. In either case, pat dry, season well, and use a thermometer.