Introduction

This Garlic Butter Steak recipe delivers a rich, flavorful experience with tender NY strip steaks infused with aromatic herbs and garlic. Perfect for a special dinner or treating yourself to a restaurant-quality meal at home.

A large grilled steak with a dark, crispy crust lies on a piece of brown paper over a white marbled surface. On top of the steak are two small garlic cloves and fresh green rosemary and thyme sprigs. To the left, several slices of the steak are cut, showing a juicy, pink center with a thin seared edge. Additional sprigs of rosemary and thyme are scattered below the steak. In the upper right corner, part of a silver fork is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 NY Strip Steaks (1” thick, 1 pound each)
½ cup unsalted butter (4 ounces)

8 garlic cloves (crushed)
1 shallot (chopped)

4 sprigs fresh thyme
4 sprigs fresh rosemary

4 teaspoons sea salt flakes (divided)
2 teaspoons coarse black pepper

Instructions

Step 1: Place the steaks into a small baking dish just large enough to fit them. Sprinkle 1 teaspoon of sea salt flakes over each steak and set aside.

Step 2: In a pan over medium heat, melt the butter. Add crushed garlic, chopped shallot, thyme, rosemary, 2 teaspoons of sea salt, and black pepper. Cook for 4 minutes to infuse the butter with flavor.
Step 3: Pour the flavored butter over the steaks in the baking dish and let them rest for one hour to allow the butter to start solidifying around the meat.
Step 4: Heat a cast iron or large skillet over high heat to get a good sear on the steaks.

Step 5: Remove the steaks from the butter, ensuring they are well-coated with clumps of the garlic herb butter.
Step 6: Place the steaks in the hot pan and sear for 2 minutes. Flip the steaks and sear for 1 minute. Then move them to the top half of the pan and tilt the pan so the butter pools on the opposite side.
Step 7: Continuously baste the steaks with the bubbling butter for 2 to 3 minutes. Remove the steaks from the pan when they are about 5º below your target internal temperature, as they will continue to cook while resting.

Step 8: Transfer the steaks to a plate, garnish with a fresh sprig of rosemary and thyme, and pour the remaining melted butter from the pan over the top.
Step 9: Let the steaks rest for 10 minutes before slicing and serving to allow the juices to redistribute.

Tips & Variations

Use a meat thermometer to check doneness for perfectly cooked steaks.

Substitute NY Strip with ribeye or filet mignon for different textures and flavors.
For a smoky twist, add a dash of smoked paprika to the butter mixture.
Resting the steaks uncovered helps maintain a crust; cover loosely if preferred juicier steaks.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter over low heat to preserve tenderness and flavor. Avoid microwaving to keep the steak from drying out.

How to Serve

The image shows a thick, charred steak resting on light brown parchment with a rough texture, topped with a small roasted clove of garlic and fresh green thyme and rosemary sprigs. Behind it is a sliced steak revealing a pinkish-red center with a seared dark brown crust. The scene includes scattered rosemary and a whole garlic bulb on a white marbled surface, with a metal fork visible to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steaks for this recipe?

It’s best to use fresh or fully thawed steaks to ensure even cooking and proper absorption of the butter and herbs.

How do I know when the steak is done?

Use a meat thermometer to check the internal temperature: 125ºF for rare, 135ºF for medium-rare, 145ºF for medium, and 155ºF for well done. Remove the steak from heat about 5º before your desired temperature since it continues to cook while resting.