Garlic Butter Steak for a Tender Medium-Rare Finish Tips, FAQ & printable recipe

Tips for success

If you prefer a more complex flavor, add a small splash of balsamic vinegar or Worcestershire sauce to the butter mixture.

These acidic components cut through the richness of the fat and balance the savory profile of the garlic. Ensure the additions are incorporated well so the butter remains stable and does not separate during the melting process.

To maximize the flavor of the garlic, consider roasting it before mixing it into the butter. Roasted garlic provides a deeper, nuttier sweetness that complements the charred exterior of the steak.

This small adjustment adds a layer of sophistication to the dish without requiring significant extra effort or additional equipment beyond a small oven-safe dish.

Variations

• Spicy Garlic Butter: Add a half teaspoon of red pepper flakes or a dash of hot sauce to the butter mixture for a spicy kick that complements the richness of the steak.
• Lemon Herb Butter: Incorporate a teaspoon of freshly grated lemon zest into the butter for a bright, citrusy finish that cuts through the fat and adds a fresh aromatic note.

Storage and make-ahead

Fridge

Keep leftover steak in a sealed container for up to 3 days.

Freezer

Freezing is not recommended as it significantly alters the texture of the steak.

Reheat

Reheat gently in a skillet over low heat with a small amount of butter.

Store any leftover cooked steak in an airtight container in the refrigerator for up to three days. Keep the remaining herb butter in a separate sealed container to maintain its freshness and prevent it from absorbing other odors.

Ensure the meat is cooled to room temperature for no more than two hours before placing it into the refrigerator for food safety.

The compound butter can be prepared up to three days in advance and kept in the refrigerator. Wrap it tightly in plastic wrap to form a log, which makes it easy to slice into portions before serving.

The steaks themselves should be cooked fresh, as the texture and quality are best when served immediately after the initial cooking and resting process.

Serving ideas

Serve the steak immediately while the butter is still warm and glossy. Accompany the meal with simple sides like roasted vegetables or a fresh green salad to balance the richness of the beef. Placing the steak on a pre-warmed plate will help maintain the serving temperature for longer, ensuring the final bites are as enjoyable as the first.

When carving, slice the steak into thin, uniform strips across the grain to ensure maximum tenderness. Arrange the slices on the plate so that the juices and melted butter can pool at the bottom. This allows you to dip each bite back into the sauce, guaranteeing that the garlic and herb flavors are present in every single mouthful.

Frequently asked questions

Recipe card

Garlic Butter Steak for a Tender Medium-Rare Finish

Prep 10 minCook 10 minRest 5 minTotal 25 minServes 2

Ingredients

• 2 pieces ribeye steak, thick cut
• 3 tbsp butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh herbs, finely chopped

Instructions

1. Combine the softened butter, minced garlic, and chopped fresh herbs in a small bowl. Mix thoroughly until the garlic and herbs are evenly distributed throughout the butter. Set this aside at room temperature so it is ready to melt immediately upon contact with the hot steak.
2. Heat a heavy-duty skillet over high heat until it is smoking hot. Place the seasoned steaks into the pan. Sear the steaks for approximately 4 to 5 minutes per side. Cook until the internal temperature reaches 145°F (63°C). Once cooked, remove the steak from the pan and let it rest at least 3 minutes before slicing.
3. Place the rested steaks on a warm plate or cutting board. Immediately top each steak with a generous portion of the prepared garlic herb butter. The butter will melt into the crevices of the steak, creating a glossy sauce. Slice against the grain to maximize tenderness.

Contains: milk

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

1 g

Fat

32 g

Fiber

0 g

Sugar

0 g

Sodium

250 mg

Automatic estimate from the ingredient list, not laboratory-verified.