Best Garlic Butter Steak Recipes

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., 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.

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat an outdoor grill for high heat.
• In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

AIR FRYER STEAK WITH GARLIC-HERB BUTTER

Steps:

• Allow the steak to sit at room temperature for 30 minutes before cooking.
• Preheat a 3.5-quart air fryer to 400 degrees F. Season the steak on both sides with a generous pinch of salt and several grinds of black pepper. Place the steak in the center of the air fryer basket and cook until desired doneness, about 10 minutes for medium-rare, 12 minutes for medium and 14 minutes for medium-well. Transfer the steak to a cutting board and allow to rest, about 10 minutes.
• Meanwhile, mash together the butter, parsley, chives, garlic and crushed red pepper in a small bowl until combined. Slice the steak against the grain into 1/4-inch-thick pieces. Top with the garlic-herb butter.

SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER

Steps:

• Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
• Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
• Heat the oven to 425 degrees F.
• In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.

AIR-FRYER GARLIC-BUTTER STEAK

Steps:

• Preheat air fryer to 400°. Sprinkle steak with salt and pepper. Place steak on tray in air-fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes, turning halfway through cooking., Meanwhile, combine butter, parsley, garlic and soy sauce. Serve with steak.

GARLIC BUTTER STEAK RECIPE BY TASTY

Steps:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steak with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F (51° C) for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done (you monster).
• Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
• Sear the steak for 30 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme and swirl around the pan.
• Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other side for about 15 seconds.
• Turn the steak on its side and cook to render off any excess fat.
• Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steak into ½ -inch (1 cm) strips, then fan out the slices and serve.
• Enjoy!

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

Steps:

• Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
• Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
• Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
• Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
• Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
• Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
• Remove from the grill and top with garlic-lime butter.

T-BONE STEAK WITH THYME AND GARLIC BUTTER

Steps:

• Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.

PAN SEARED & OVEN ROASTED GARLIC BUTTER STEAK

Steps:

• Preheat oven to 475 degrees.
• Mix parsley and garlic. Sprinkle lightly with salt and mash slightly to mix, then mix with butter.
• Melt the butter mixture over low heat in a small pan.
• Season both sides of the steak with salt and pepper and place a heavy pan or iron skillet over high heat. Lightly coat pan with oil when hot. Sear the steak until browned on one side (5 minutes). Turn the steak and brush the top generously with the flavored butter.
• Place into the heated oven and cook to your preference (check after 5 minutes by cutting into the center of one of the steaks). The meat will continue to cook from residual heat, so remove it from the oven when slightly less done than you wish.
• Pour remaining butter and any pan juices over the meat and let it stand for a few minutes before serving.

SAVORY GRILLED STEAK WITH BLEU CHEESE GARLIC BUTTER

Steps:

• Bleu Cheese Garlic butter: Add butter,garlic, thyme, and seasoning to food processor or blender and puree.
• Add Bleu Cheese and puree.
• Set aside and refrigerate.
• Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.
• Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.
• Discard marinade.
• Spray grill with cooking spray and grill steaks for@ 6 minutes on each side for medium.
• When fresh off the grill,serve each steak with a TBL.
• of Bleu Cheese Garlic Butter on top.

GRILLED SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• 1. Preheat grill for high heat.
• 2. In a small sauce pan , melt butter over medium low heat with garlic powder and minced garlic set aside.
• 3. Sprinkle both sides of both steaks with salt and pepper. Grill steak 4 to 5 minutes per side or to desired doneness
• 4. When done, transfer To a warm plate brush liberally with garlic butter, allow to rest for 2 to 3 minutes before serving.

STEAK WITH ANCHOVY GARLIC BUTTER

Steps:

• Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Mash together butter, anchovy paste, lemon juice, garlic paste, and 1/4 teaspoon pepper until combined well. Stir in parsley.
• Pat steaks dry and sprinkle with salt and remaining 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sauté steaks 1 at a time, turning once, about 8 minutes total for medium-rare. Transfer steaks to a cutting board and let stand 5 minutes before serving.
• Top steaks with a dollop of anchovy butter and slice.

CAJUN BUTTER GARLIC STEAK BITES

Steps:

• **This is Homemade Cajun Seasoning mix. Feel free to use your own recipe or store bought, we just use about 2-3 Tbsp of seasoning. Use more for more spice.
• Combine cajun seasoning in mixing bowl. Add the steak bites and toss to evenly coat.
• Heat 2 teaspoons oil in a skillet or pan over medium-high heat until hot.
• Sear the steak bites in batches for 2-3 minutes each side (about 3-4 for more well-done bites) until edges are crispy and browned, adding extra oil as needed. Remove from pan (I use tongs to place them on a cutting board/bowl--this will also allow the meat to cool a bit, soaking in its juices!).
• Reduce heat to medium. Add butter to the skillet and heat until melted. Sauté the chopped garlic until fragrant (about 30 seconds), while scraping up any browned bits from the pan.
• Take the pan off heat. Throw the steak bites back in and toss through the garlic butter to evenly coat.
• Serve warm.
• I served this to my family with Rhodes rolls, mashed potatoes/gravy, and "Mamas Kitchen Hope" 24K Carrot recipe. Very easy recipes that you can make into a wonderful meal!

PEPPER- GRILLED TUNA STEAK WITH PARSLEY- GARLIC BUTTER

Steps:

• Make the butter: Combine butter, garlic, lemon juice and parsley and mix well. Cover and refrigerate.
• In another small bowl, combine the salt and pepper and mix well. Press the tuna steaks into the mixture and coat on all sides; drizzle tuna lightly with olive oil.
• Grill over a medium-hot fire for 4-5 minutes per side for medium rare, depending on thickness.
• Serve with a large spoonful on the butter on top of each steak.

STEAK WITH GARLIC BUTTER RECIPE BY TASTY

Steps:

• Preheat oven to 250°F (120°C).
• Season the steak evenly with the salt and pepper on all sides.
• Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
• Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip.
• Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.
• Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30-45 seconds.
• This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.
• To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.
• Rest the steak for 10 minutes on a cutting board. Slice, then serve!
• Enjoy!

STEAK AND POTATO WITH GARLIC BUTTER FOIL PACKET DINNERS

Steps:

• Heat grill to medium-high heat.
• In a large mixing bowl, combine diced potatoes, onion and steak.
• Pour olive oil over the top and toss until well combined.
• Place 4-6 pieces of foil (approx 12 x 18 in) on a clean working space.
• Divide steak and potato mixture evenly between foil pieces.
• Season with salt and pepper, to taste.
• In a small mixing bowl, combine butter, parsley, garlic, salt and pepper.
• Divide garlic butter evenly between foil packs and place on top of steak and vegetables.
• Fold the ends of the foil together and seal open ends closed tightly.
• Place foil packs on the grill and close lid.
• Cook for 15 minutes, turning over halfway through, until meat is cooked and vegetables are tender.
• Carefully open foil packs and serve.

STEAK, CORN AND POTATOES WITH GARLIC BUTTER

Steps:

• Put the potatoes in a large nonstick skillet; cover with water and season with salt. Bring to a boil, reduce the heat to a simmer and cook until just tender, about 10 minutes. Drain, blot dry with paper towels and wipe out the skillet.
• Meanwhile, combine the butter, grated garlic, parsley, oregano, lemon zest and a big pinch of salt in a food processor. Pulse until smooth; set aside.
• Season the steak with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the steak and cook until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
• While the steak cooks, heat the reserved nonstick skillet over high heat. Add the remaining 2 tablespoons vegetable oil and the potatoes. Cook, stirring occasionally, until the potatoes are browned around the edges, about 5 minutes. Add the corn, minced garlic and a pinch of salt; cook, undisturbed, until the corn is lightly browned, about 3 minutes. Add the scallions and cook, tossing, until combined. Season with salt and pepper and stir in the lemon juice.
• Divide the vegetables among plates. Slice the steak and add to the plates; top with the garlic butter.

SIRLOIN STEAK WITH GARLIC BUTTER

Steps:

• Preheat grill for high heat.
• In a pan, melt butter and add garlic powder and minced garlic.
• Set aside.
• Sprinkle both sides of each steak with salt and pepper.
• Grill steaks 4 to 5 minutes per side, or to desired doneness.
• When done, transfer to plates.
• Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.
• This can be made in the oven, on the stove top or on the grill. I prefer to make these on the grill.

NEW YORK STEAK WITH ROASTED GARLIC AND ANCHO BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Remove from the oven and let cool enough to handle.
• Squeeze the garlic from its papery skins into a small glass bowl and combine together with the butter and ancho powder, mixing well. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until firm, about 1 hour.
• Prepare a barbecue to medium-high heat. Brush the steaks with olive oil and sprinkle with salt and freshly ground black pepper. Grill the steaks to desired doneness, about 6 minutes per side for medium doneness. Transfer to a platter and tent with foil to keep warm. To serve the steaks, top each with a pat of roasted garlic butter.

STEAK WITH ROSEMARY CELERIAC FRIES, KALE & GARLIC BUTTER

Steps:

• Heat oven to 200C/180C fan /gas 6. Mix the butter in a bowl with the garlic, parsley and lemon zest. Scrape out onto a piece of cling film, roll into a sausage and keep in the fridge until needed.
• Toss the spiralized celeriac on a large baking tray in 1⁄2 tbsp oil, rosemary and some seasoning then spread out the celeriac, leaving enough room between the 'fries' so that they cook evenly. Roast in the oven for 20 mins until tender and crisped.
• Heat a large frying pan over a high heat while you season the steaks. Once searing hot add the remaining oil and the steaks. Cook for 2 mins on each side for medium rare, then set aside on a plate to rest.
• While the steak is resting, put the kale in a large microwaveable bowl with 50ml water. Cover then cook on high for 3-4 mins, or until wilted. Slice the butter into rounds. Serve on top of the steak and kale alongside the celeriac fries.