Garlic Butter Steak Recipe

Steaks: Choose ribeye or sirloin for the best flavor and tenderness.

Garlic: Freshly minced garlic adds a robust and aromatic flavor.

Butter: Unsalted butter is used to create a rich and creamy garlic butter sauce.

Olive oil: Used for searing the steaks to perfection.

To achieve a perfect sear on your steaks, make sure they are at room temperature before cooking. Pat them dry with a paper towel to remove any excess moisture, which helps in forming a beautiful crust. When adding the olive oil to the skillet, ensure it is hot enough by looking for a slight shimmer on the surface. This indicates the oil is ready to create that desired caramelization. After cooking the steaks to your preferred doneness, let them rest for a few minutes before pouring the garlic butter over them. This resting period allows the juices to redistribute, resulting in a more flavorful and juicy steak.

• steaks - Substitute with pork chops: Pork chops have a similar texture and can be cooked in the same way as steaks, providing a comparable flavor profile.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the butter and steak without overpowering the dish.

• unsalted butter - Substitute with ghee: Ghee has a higher smoke point and a rich, nutty flavor that enhances the taste of the steak.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for searing steaks.

• Allow the steaks to cool completely before storing. This prevents condensation, which can make the meat soggy.
• Wrap each steak individually in aluminum foil or plastic wrap to retain its flavor and moisture.
• Place the wrapped steaks in an airtight container or a resealable plastic bag. This helps to prevent any odors from other foods in the fridge from seeping in.
• Store the steaks in the refrigerator if you plan to consume them within 3-4 days. For longer storage, place them in the freezer.
• To freeze, ensure the steaks are tightly wrapped to avoid freezer burn. You can double-wrap them for extra protection.
• Label the container or bag with the date of storage. This helps you keep track of how long the steaks have been stored.
• When ready to reheat, thaw the steaks in the refrigerator overnight. This ensures even thawing and maintains the texture of the meat.
• Reheat the steaks in a skillet over medium heat, adding a bit of olive oil or butter to keep them moist. Alternatively, you can reheat them in the oven at a low temperature.
• Avoid using the microwave to reheat the steaks, as it can make the meat tough and rubbery.
• If you have leftover garlic butter, store it separately in an airtight container in the refrigerator. It can be used to enhance other dishes like vegetables or pasta.

• Preheat your oven to 250°F (120°C). Place the leftover steak on a wire rack set in a baking sheet. Heat in the oven until the steak reaches an internal temperature of 110°F (43°C), about 20-30 minutes. This method ensures even reheating without overcooking.

• For a quick reheat, use a skillet. Heat a tablespoon of olive oil over medium heat. Add the steak and cook for about 1-2 minutes per side, just until warmed through. Be careful not to overcook.

• If you prefer using a microwave, place the steak on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power in 30-second intervals, flipping the steak between intervals, until heated through.

• For a sous-vide approach, seal the steak in a vacuum-sealed bag. Submerge it in a water bath set to 130°F (54°C) for about 15-20 minutes. This method keeps the steak juicy and tender.

• Reheat in a toaster oven by wrapping the steak in aluminum foil. Set the toaster oven to 250°F (120°C) and heat for about 20 minutes. This method is great for maintaining the steak's texture.

• For a grill reheat, preheat your grill to medium heat. Place the steak on the grill and cook for about 1-2 minutes per side, just until warmed through. This method adds a nice charred flavor.

• If you have an air fryer, preheat it to 350°F (175°C). Place the steak in the basket and heat for about 3-5 minutes, checking frequently to avoid overcooking. This method keeps the steak crispy on the outside.

• Skillet: A heavy-bottomed pan used for searing and cooking the steaks evenly.

• Separate pan: Used to melt the butter and cook the minced garlic without burning.

• Tongs: Essential for flipping the steaks without piercing them and losing juices.

• Knife: Used for mincing the garlic cloves finely.

• Cutting board: Provides a stable surface for mincing garlic and any other prep work.

• Meat thermometer: Helps ensure the steaks are cooked to the desired doneness.

• Measuring cup: Used to measure out the 0.5 cup of unsalted butter accurately.

• Tablespoon: For measuring the 2 tablespoons of olive oil.

• Salt and pepper grinder: For freshly grinding salt and pepper to season the steaks.

• Serving platter: A dish to place the cooked steaks on before pouring the garlic butter over them.

• Spatula: Useful for stirring the garlic butter mixture in the separate pan.

Pre-mince the garlic: Mince the garlic ahead of time and store it in an airtight container in the fridge.

Use a meat thermometer: To ensure your steaks are cooked to the desired doneness without constant checking, use a meat thermometer.

Preheat the skillet: Preheat your skillet while you season the steaks to save time.

Melt butter in advance: Melt the butter and mix it with minced garlic ahead of time, then reheat when needed.

One-pan method: Cook the steaks and then add the garlic butter directly to the same pan to save on cleanup time.