Name: Garlic Butter Steak Skillet Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb steak (ribeye, sirloin, or your choice, cut into strips); Salt and pepper (to taste); 2 tablespoons olive oil; 4 tablespoons unsalted butter; 4 cloves garlic (minced); 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme); 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary); Fresh parsley (chopped, for garnish)

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Introduction

This garlic butter steak skillet is a quick and flavorful dish perfect for any weeknight dinner. Tender strips of steak are seared to perfection and coated in a fragrant garlic herb butter sauce. It’s a simple recipe that delivers restaurant-quality taste with minimal effort.

The image shows many pieces of cooked beef steak in a black pan. The steak pieces have a brown, slightly crispy surface with visible grill marks and some juices. They are covered in small green herb bits and small pieces of garlic. Bright green rosemary sprigs lay on top of some steaks. The pan holds a layer of golden oil mixed with herbs and garlic, giving the dish a shiny, juicy look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb steak (ribeye, sirloin, or your choice, cut into strips)
Salt and pepper (to taste)
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic (minced)
1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary)
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Pat the steak strips dry with paper towels and season generously with salt and pepper on both sides.
Step 2: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steak strips in a single layer without overcrowding the pan.
Step 3: Cook the steak strips for 3–4 minutes without moving them to form a crust. Flip and cook for another 2–3 minutes for medium-rare or until desired doneness.
Step 4: Remove the steak from the skillet and set aside. Reduce heat to medium.
Step 5: Add butter, minced garlic, thyme, and rosemary to the skillet. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
Step 6: Return the steak to the skillet and toss to coat in the garlic butter sauce. Cook for 1–2 minutes until heated through.
Step 7: Remove from heat, garnish with chopped parsley, and serve immediately.

Tips & Variations

Use a cast iron skillet for the best crust on the steak strips.
For extra flavor, let the steak strips sit at room temperature for 15 minutes before cooking.
Swap fresh herbs for dried if that’s what you have on hand, adjusting quantities accordingly.
Add a splash of red wine or balsamic vinegar to the garlic butter sauce for a subtle tang.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to avoid overcooking the steak. Adding a little butter or olive oil can help maintain moisture during reheating.

How to Serve

Several pieces of golden-brown cooked steak sit closely together in a black pan, each piece covered with a glistening layer of oil and herbs. Bright green chopped parsley is sprinkled evenly over the steaks, with small pieces of garlic and a few sprigs of rosemary on top. The rich texture of the meat shows clear grill marks and slight charring. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of steak for this recipe?

Yes, this recipe works well with ribeye, sirloin, flank, or even strip steak. Just adjust the cooking time based on the thickness of the strips to achieve your preferred doneness.

How do I know when the steak is cooked to medium-rare?

For medium-rare, cook the steak strips about 3–4 minutes on the first side and 2–3 minutes after flipping. The internal temperature should reach about 130-135°F (54-57°C). Use a meat thermometer for best accuracy.