Butter Steak Recipe Juicy Beef
There is something fundamentally satisfying about cooking a perfect steak at home. That initial sizzle as it hits the hot pan, the rich aroma of garlic and herbs filling the kitchen, and that final, gloriously juicy steak sitting on your plate. It turns an ordinary Tuesday into something special. This butter steak recipe is my absolute go-to for recreating that steakhouse experience without the fuss or the hefty bill. This was inspired by a dish I had at a little restaurant in Spain, where they finished a beautiful piece of beef with a simple, fragrant butter sauce that was just divine. It’s a method I’ve been perfecting in my own kitchen ever since.
What makes this beef dinner so special is the technique of butter-basting. As the steak sears, we add a generous knob of butter, crushed garlic cloves, and hearty herbs like thyme and rosemary to the pan. The butter melts, foams, and browns, picking up all the flavours. We then spoon this liquid gold continuously over the steak as it cooks. This not only builds an incredible, caramelised crust but also keeps the meat wonderfully moist and infuses it with a deep, savoury, and aromatic flavour. It’s a straightforward technique that delivers spectacular results.
This recipe is ideal when you want to impress with minimal stress. It works beautifully for a quiet date night in, a celebratory meal, or simply when you fancy a truly delicious and satisfying dinner. While it feels luxurious, it all comes together in less than 20 minutes, making it a brilliant option for a last-minute special meal. If you’re a fan of a rich, juicy steak, this method will quickly become a favourite in your repertoire. For another stunning meal for a special evening, you might also like my Grilled Lamb Chops Recipe.
Recipe Overview
This pan-seared butter steak recipe focuses on creating a deep, flavourful crust and a tender, juicy interior. The key is a very hot pan for the initial sear, followed by a continuous baste with foaming, herb-infused butter. The result is a steak with a nutty, caramelised exterior and a flavour profile rich with garlic and thyme. From my testing, I’ve found the most important step is to let the steak rest properly after cooking; it makes all the difference to the final texture.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Total Time: 20 minutes (including resting)
- Servings: 2 people
- Difficulty: Medium
Why You’ll Love This Butter Steak Recipe
- Genuine Flavour: The taste is pure, unadulterated luxury. You get the deep, beefy flavour of a quality steak, enhanced by the nutty notes of brown butter and the earthy, aromatic scent of fresh thyme and garlic. It’s rich without being heavy.
- Ready in Under 20 Minutes: From seasoning the steak to slicing it for the plate, this entire dish is ready in about 20 minutes, which includes the crucial resting time. It’s a high-impact meal with a low time commitment.
- Flexible Recipe: You can easily adapt the aromatics. Swap thyme for rosemary, add a crushed shallot instead of garlic, or toss in a few red chilli flakes for a bit of warmth. It’s a fantastic base recipe to make your own.
- Great for Special Occasions: This butter steak works wonderfully for a birthday dinner, an anniversary, or just a Friday night treat. It feels elegant and thoughtful yet is remarkably straightforward to prepare.
- Family Tested: This recipe always gets compliments in my house. My husband, who’s usually picky about his steak, asked for seconds the first time I made it this way! It’s now his most requested meal.
Ingredients You’ll Need
For the best results, start with a good quality, thick-cut steak. A thickness of around 4cm (about 1.5 inches) is ideal as it allows you to get a fantastic crust without overcooking the centre. I always reach for a good quality salted butter like a block of Lurpak or Kerrygold, as its flavour really shines through in the sauce.
- 2 sirloin or ribeye steaks, each about 250-300g and 4cm thick
- 1 tbsp rapeseed oil or other neutral oil with a high smoke point
- 60g salted butter, cut into cubes
- 4 large garlic cloves, skin on and lightly crushed
- 3 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 1 tsp coarse sea salt (like Maldon)
- 1 tsp freshly cracked black pepper
Ashley’s Tip: Don’t be tempted to use olive oil for searing. Its smoke point is too low and it can burn, giving the steak a bitter taste. A neutral oil like rapeseed or sunflower is much better for getting the pan screaming hot.
How to Make This Butter Steak Recipe
The process is all about heat management and timing. We start with high heat to build the crust, then reduce it slightly when we add the butter to prevent it from burning while we baste. A meat thermometer is your best friend here for guaranteed results.
- Prepare the Steak: About 30-60 minutes before cooking, remove the steaks from the fridge. Pat them completely dry with paper towels – this is essential for a good crust. Season both sides generously with the coarse sea salt and freshly cracked black pepper.
- Heat the Pan: Place a heavy-based frying pan (cast iron is brilliant for this) over a high heat. Add the rapeseed oil. Let the pan get very hot; the oil should be shimmering and almost smoking. This can take 3-4 minutes.
- Sear the First Side: Carefully place the steaks in the hot pan. You should hear a loud, sustained sizzle. Leave them completely undisturbed for 3-4 minutes to develop a deep brown crust. Use tongs to lift a corner and check before flipping.
- Flip and Add Aromatics: Turn the steaks over. They should have a beautiful, dark crust. Immediately turn the heat down to medium. Add the butter, crushed garlic cloves, thyme, and rosemary to the pan.
- Begin Basting: As the butter melts and starts to foam, tilt the pan slightly towards you so the butter pools at the bottom. What works best for me is using a large spoon to continuously scoop this fragrant, foaming butter and pour it over the tops of the steaks. Continue this for 2-3 minutes.
- Check for Doneness: Use a meat thermometer for accuracy. For a medium-rare steak, you’re looking for an internal temperature of 52-55°C. For more on safe meat temperatures, you can consult this FSA guide on cooking food safely.
- Rest the Steak: This is the most important step! Remove the steaks from the pan and place them on a warm plate or a cutting board. Spoon over any remaining butter and herbs from the pan. Let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it’s tender and juicy.
- Slice and Serve: After resting, slice the steak against the grain into thick strips. Drizzle with any resting juices and the remaining pan sauce before serving immediately.
Tips From My Kitchen
- Temperature Control: The success of this juicy steak hinges on having your pan extremely hot for the initial sear. If it’s not hot enough, the steak will steam instead of sear. Once you add the butter, you must reduce the heat to medium to prevent the butter and garlic from burning before the steak is cooked.
- The Secret Step: Patting the steak dry is non-negotiable. I learned that moisture on the surface is the enemy of a good crust. It creates steam, which prevents the Maillard reaction – the chemical process that gives seared meat its delicious flavour and colour. Use a couple of sheets of kitchen roll and be thorough.
- Make-Ahead: While the steak itself must be cooked fresh, you can prepare a compound butter in advance. Simply mash the softened butter with finely chopped garlic and herbs, roll it into a log in cling film, and keep it in the fridge. Just slice off what you need when you’re ready to cook.
- Storage: If you have any leftover steak (which is rare in my house!), let it cool completely. Store it in an airtight container in the refrigerator for up to 3 days. It’s wonderful sliced cold in a salad or a sandwich the next day.
Equipment You’ll Need
- Heavy-based frying pan or cast-iron skillet
- Meat thermometer
- Tongs
- A large spoon for basting
Delicious Variations to Try
Once you’ve mastered the basic butter steak recipe, it’s fun to experiment with different flavours. Here are a few ideas to get you started:
- Spicy Version: Add 1/2 teaspoon of red chilli flakes to the pan along with the butter. This gives the sauce a lovely, gentle warmth that cuts through the richness of the beef.
- Mushroom & Thyme: For a more substantial sauce, pan-fry some sliced chestnut mushrooms in the pan before you add the steak. Set them aside, cook the steak as directed, and then add the mushrooms back in with the butter for a classic combination.
- Different Protein: This butter-basting technique works wonderfully for other cuts of meat. Try it with a thick-cut pork chop or a firm fish fillet like salmon or cod, adjusting the cooking time accordingly.
What to Serve With This Butter Steak Recipe
A great steak deserves equally great sides. We love to pair this with simple, classic accompaniments that let the beef be the star of the show.
- Creamy Mashed Potatoes: The perfect vessel for soaking up that incredible garlic butter pan sauce. Make them extra luxurious with a dash of cream and a knob of butter.
- A Simple Green Salad: A crisp salad of rocket and watercress with a sharp lemon vinaigrette provides a fresh, peppery contrast that cuts through the richness of the steak.
- Garlic Bread: A warm, crusty slice of garlic bread is another fantastic way to mop up every last drop of the delicious sauce.
- Wine Pairing: A full-bodied red wine is the classic choice. A Malbec from Argentina or a Cabernet Sauvignon from Chile would be a wonderful match.
Frequently Asked Questions
Butter Steak Recipe
Ingredients
Method
- Prepare the Steak: About 30-60 minutes before cooking, remove the steaks from the fridge. Pat them completely dry with paper towels – this is essential for a good crust. Season both sides generously with the coarse sea salt and freshly cracked black pepper.
- Heat the Pan: Place a heavy-based frying pan (cast iron is brilliant for this) over a high heat. Add the rapeseed oil. Let the pan get very hot; the oil should be shimmering and almost smoking. This can take 3-4 minutes.
- Sear the First Side: Carefully place the steaks in the hot pan. You should hear a loud, sustained sizzle. Leave them completely undisturbed for 3-4 minutes to develop a deep brown crust. Use tongs to lift a corner and check before flipping.
- Flip and Add Aromatics: Turn the steaks over. They should have a beautiful, dark crust. Immediately turn the heat down to medium. Add the butter, crushed garlic cloves, thyme, and rosemary to the pan.
- Begin Basting: As the butter melts and starts to foam, tilt the pan slightly towards you so the butter pools at the bottom. What works best for me is using a large spoon to continuously scoop this fragrant, foaming butter and pour it over the tops of the steaks. Continue this for 2-3 minutes.
- Check for Doneness: Use a meat thermometer for accuracy. For a medium-rare steak, you're looking for an internal temperature of 52-55°C. For more on safe meat temperatures, you can consult this FSA guide on cooking food safely.
- Rest the Steak: This is the most important step! Remove the steaks from the pan and place them on a warm plate or a cutting board. Spoon over any remaining butter and herbs from the pan. Let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it's tender and juicy.
- Slice and Serve: After resting, slice the steak against the grain into thick strips. Drizzle with any resting juices and the remaining pan sauce before serving immediately.
Notes
There you have it – my tried-and-tested method for a truly spectacular butter steak. It’s a recipe that proves you don’t need a long list of ingredients or complicated steps to create a meal that feels genuinely special. I hope you give this steak recipe a try for your next beef dinner. Let me know how it turns out for you in the comments below – I love hearing about your kitchen adventures! Happy cooking, Ashley.
