Garlic butter steak needs a dry surface and suitable pan, with butter added when it can infuse without burning. A large early addition over strong heat darkens quickly. Separate searing from flavouring and monitor the centre.
Ingredients
For two portions, use two ribeye or striploin steaks of similar thickness, one tablespoon suitable cooking oil and 25–30 g butter. Add two lightly crushed garlic cloves, peeled or with clean skins, a thyme or rosemary sprig, salt and pepper.
Dry the surface before searing. Do not leave meat unrefrigerated for hours to reach room temperature; preparation can be organised without that long wait. Have a resting plate, tongs and thermometer ready.
Searing, then lowering heat
Heat the pan within its material's limits, add a thin oil layer and place steaks without crowding. Brown with appropriate turning. If the crust forms before the centre approaches its target, lower heat or finish in the oven if the pan allows.
Near the end, lower heat and add butter, garlic and herbs. Spoon melted butter over the steak carefully to avoid splashes. Stop using it if dark and burnt-smelling.
Temperature and rest
Insert the probe sideways into the thickest centre. Whole beef cuts need 63°C with at least three minutes' rest before slicing. Crust colour and finger-pressure tests do not establish safety.
Rest on a clean plate and slice across the grain. Serve a moderate amount of unburnt pan butter with vegetables or potatoes. Butter means this recipe contains milk.
Does this work with thin steak?
Yes, but it cooks quickly and may not need prolonged butter-basting. Prepare flavoured butter separately or add a little at the end. Thickness matters more than fixed timing for another cut.
Related products from ALRAQI MEATS
Ribeye Steaks - 2 Pieces, 500-560 g, or Striploin Steaks - 2 Pieces, 400-460 g. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.