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Garlic-Butter Steak

32 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 20 min.

Makes

2 servings

Updated: Jun. 30, 2023
Made in a skillet, this quick-and-easy garlic butter steak is restaurant-quality and sure to become a staple at your house, too! —Lily Julow, Lawrenceville, Georgia
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Ingredients

  • 2 tablespoons butter, softened, divided
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon reduced-sodium soy sauce
  • 1 beef flat iron steak or boneless top sirloin steak (3/4 pound)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Mix 1 tablespoon butter with parsley, garlic and soy sauce.
  2. Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Garlic-Butter Steak Tips

Why do you put butter on steak?

Butter can make any of your favorite steak recipes more delicious by using it as a basting tool when cooking or to impart flavor once cooked.

How do you season the perfect steak?

The keys to seasoning the perfect steak are as simple as salt and pepper...and lots of it! Let the meat stand for at last an hour (or even overnight in the fridge) to absorb some of the seasoning before cooking. These secret ingredients will take your steak to the next level, too.

How can I make my steak juicy and tender?

To keep your steak juicy and tender, you want an even sear and seal. You can accomplish this by not moving or turning the meat until halfway through cooking time. Also, letting the meat rest after cooking will redistribute the juices throughout, resulting in a nice and juicy steak. Follow these other tips for making any meat as tender as can be.

Nutrition Facts

4 ounces cooked beef with 2 teaspoons garlic butter: 316 calories, 20g fat (10g saturated fat), 124mg cholesterol, 337mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 32g protein.