Garlic Butter Steak

This Garlic Butter Steak is melt-in-your-mouth delicious. Seared steak is brought to another level with homemade garlic herb butter. Whether you serve this quick steak recipe for an at-home date night or sear several for the family, it makes for a decadent meal for any occasion!

Prep Time 10

Cook Time 8

Resting Time 15

Total Time 33

Servings steaks

Calories 912kcal

Ingredients

Garlic Butter

8 tablespoons unsalted butter softened (1 stick)
1 tablespoon finely minced garlic
2 tablespoons chopped parsley
1 teaspoon lemon zest
1 teaspoon kosher salt

Garlic Butter Sirloin Steaks

2 sirloin steaks about 2 lbs., about 1.5” thick
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons garlic butter softened

Instructions

Make the Garlic Butter

Combine the softened butter with the minced garlic, chopped parsley, lemon zest and kosher salt in a medium bowl.
Use a hand mixer or a rubber spatula to stir to combine.
Roll into a log or transfer to a storage container to keep the butter in the refrigerator. This can be kept for 2-3 week in the fridge. You may also leave at room temperature if you’re cooking the steak shortly after mixing it.

Cook the Sirloin Steaks

About 30-45 minutes before cooking, remove the steaks from the fridge and let them come to temperature.
Warm a cast iron skillet over high heat. (You want it screaming hot because this will get a good sear and caramelization on the outside of the steak, which provides both flavor and texture.)
As the cast iron skillet heats, season the steak with salt and pepper on all sides.
Place the steak in the middle of the skillet dry. Do not add the butter yet, and do not overcrowd the pan.
Sear the steak for 4 minutes, then flip and cook for another 2. This will get you close to rare or medium rare, depending on the thickness of your steak. If the steak has a fat cap, be sure to sear this part, too, for a few minutes so it caramelizes.
Lower the heat to medium and add 2 tablespoons of the garlic butter per steak. Baste for another 2-3 minutes, using a spoon to drizzle the butter back on the steak as it cooks, until the steak reaches your ideal temperature.
Remove the steak from the pan, and let rest for 10-15 minutes under foil.
Serve with another tablespoon of the garlic butter, and enjoy with your favorite sides!

Notes

The cook times will vary based on the thickness of the steak, as well the temperature you like to eat your steak.

Steak temperatures:

•Rare (cool red center): 125°F
•Medium rare (warm red center): 135°F
•Medium (warm pink center): 145°F
•Medium well (light pink center): 150°F
•Well done (cooked entirely through): 160°F

Please note that the steak will continue cooking after it is removed from the skillet, so remove it when the temperature is within 5-10 degrees of your ideal temperature.

How to store: Store leftover steak in an airtight food storage container in the fridge for up to 2-3 days.

How to enjoy leftover steak: Remove it from the fridge 30-45 minutes before eating, and let it come to room temperature. Serve it like this instead of reheating it because the steak can overcook. However, if you want to reheat the steak, add it to a hot skillet without any additional butter and cook until warmed through. Do not microwave,

How to take a steak’s temperature? Use a digital meat thermometer. Simply poke the thermometer’s tip into the center of the steak. Do not to push it all the way through the other side. Let the thermometer tell you what the temperature is. Transfer the steak to a plate and cover if it’s within 5-10 degrees of your ideal temperature or cook for more time if you want it more cooked through.

Nutrition