Garlic Butter Steak (Rich & Restaurant-Worthy).

Achieving a restaurant-quality steak at home isn’t about expensive equipment; it’s about mastering the butter-baste technique (often called arrosé). By searing the meat at a high temperature to develop a crust and then finishing it in a bath of foaming butter, garlic, and herbs, you create a steak that is deeply savory on the outside and incredibly tender on the inside.

Choosing Your Cut

The success of a garlic butter steak depends heavily on the fat content and thickness of the meat. Aim for a steak at least 1.5 inches thick.

Cut	Fat Content	Flavor Profile	Best For
Ribeye	High (Marbling)	Richest, most buttery flavor.	Maximum indulgence.
New York Strip	Moderate	Balanced; a bit firmer than ribeye.	The classic steakhouse experience.
Filet Mignon	Low	Extremely tender; mild flavor.	Those who prefer a lean, soft texture.

Ingredients

1 lb Steak: (Ribeye or NY Strip preferred).
2 tbsp High-Smoke Point Oil: (Avocado, Grapeseed, or Canola). Avoid butter for the initial sear.
3 tbsp Unsalted Butter: High-quality European butter adds more depth.
4-5 cloves Garlic: Smashed (leave them whole to prevent burning).
3 sprigs Fresh Thyme or Rosemary: (Or both).
Kosher Salt & Coarse Black Pepper: Be generous.

Instructions

1. The “Dry Brine” (Prep)

Pat the steak completely dry with paper towels. Season heavily with salt and pepper on all sides, including the edges.

The Secret: If you have time, let the seasoned steak sit uncovered in the fridge for 45 minutes (or up to overnight). This “dry brines” the meat, ensuring a superior crust and deeper seasoning.

2. The Hard Sear

Heat a heavy skillet (Cast Iron is the gold standard here) over high heat until the oil begins to smoke slightly.

Lay the steak into the pan (away from you to avoid splashes).
Sear for 2–3 minutes without moving it until a deep, dark brown crust forms. Flip and sear for another 2 minutes.

3. The Butter Baste (The Flavor Phase)

Turn the heat down to medium-medium high. This prevents the butter from burning instantly.

Toss in the butter, smashed garlic, and herbs.
Once the butter is foaming, tilt the pan slightly so the butter pools at the bottom with the garlic and herbs.
Use a large spoon to continuously pour that hot, flavored butter over the steak for the final 2–3 minutes of cooking.

4. The Rest (Mandatory)

Remove the steak from the pan and place it on a warm plate or cutting board. Pour the remaining garlic butter from the pan over the steak.

Wait 5–10 minutes before slicing. Slicing too early allows the juices to escape, leaving you with dry meat.

Temperature Guide for Doneness

Use an instant-read thermometer for the most accurate results. Pull the steak off the heat about 5°F before your target temperature, as it will continue to rise while resting.

Doneness	Pull Temp	Final Temp (After Rest)	Center Appearance
Rare	120°F	125°F	Cool, bright red center.
Medium-Rare	130°F	135°F	Warm, red/pink center.
Medium	140°F	145°F	Mostly pink center.
Medium-Well	150°F	155°F	Slight hint of pink.

Culinary Tips for Success

Temper the Meat: Take the steak out of the fridge 30 minutes before cooking. A cold steak in a hot pan cooks unevenly—the outside burns while the inside stays raw.
Don’t Crowd the Pan: If you are cooking multiple steaks, ensure there is space between them. If they touch, they will steam rather than sear, and you’ll lose that “crust.”
The “Smash” Matters: Don’t mince the garlic. Smashing the whole cloves releases the oils into the butter without the garlic pieces burning and turning bitter.

Would you like me to find a recipe for “Crispy Fondant Potatoes” to serve alongside your steak for a complete steakhouse dinner?