Say hello to your new weeknight and date-night favorite! This garlic butter steak is pan-seared to juicy perfection and finished with the dreamiest buttery garlic sauce. It’s tender, flavorful, and fancy without the fuss. Steakhouse vibes with zero reservations required.
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Yes, you can make a basic compound butter. I love that when grilling. But a pan-seared steak needs, no, it deserves, a real sauce. Queue the butter.
This garlic and butter steak might look like it came straight from a steakhouse, but it’s a quick and easy recipe you can have on the table in just 30 minutes. I love pairing it with creamy cheesy mashed potatoes and fresh arugula salad for a restaurant-worthy meal at home.
📖Why My Recipe Works
- Searing the steak in high heat while basting it in butter gives us a tender, juicy steak with a golden, caramelized crust.
- A dry brine ensures a perfect crust on the exterior of the steak and a juicy interior. This step is optional but HIGHLY recommended.
- Buttery garlic sauce with white wine might not scream steak sauce. But I promise it is divine.
🧾Ingredient Notes
- Sirloin Steak- Sirloin steak is a lean and flavorful option that's also budget-friendly. But you can also use ribeye or New York strip steak.
- Butter- If you're using salted butter, skip adding extra salt to the sauce.
- Garlic- This recipe only has a few ingredients, so each flavor really shines. That’s why it’s important to use fresh garlic cloves. You can substitute with roasted garlic if you want a less sweeter flavor.
- White Wine- A dry white wine like Sauvignon Blanc or Pinot Grigio works best. You can also use dry vermouth. Or skip the alcohol, you can swap it with an equal amount of chicken stock plus 2 tablespoons of lemon juice.
⏲️How to Make Garlic Butter Steak
- To dry brine, salt the steaks and leave them uncovered in the fridge overnight. This step not only seasons them deeply but also dries out the surface—this leads to a better sear.
- Make the garlic butter sauce. Keep the heat low to caramelize the minced garlic instead of burning it.
- Let the wine simmer for at least two minutes for a savory base, then whisk in the remaining butter for a smooth velvety sauce.
- Once your pan is preheated to medium-high heat, add the steak.
- Sear it on one side, then flip, and baste with the garlic butter sauce. Cook the steak to your desired doneness—check the chart below for perfect results.
- Let it rest for 5 minutes before cutting the steak. Serve with the garlic butter sauce and top it with fresh herbs like a sprig of thyme or rosemary. Enjoy while fresh and warm!
👩🏻🍳 Expert Tips
- Avoid flipping the steak more than once. Let it cook on one side until the crust forms. Flipping it just once helps it cook evenly and get that perfect golden sear.
- Always cut against the grain. This shortens the fibers and makes the steak easier to chew.
- The best topping for this steak is miso glazed mushrooms. They have a flavor that pairs perfectly with the butter.
More Easy Steak Recipes
🌡️Storing Leftovers
Store leftover steak in an airtight container or wrap them up in aluminum foil.
They should stay fresh in the fridge for up to 3 days.
Reheat on a skillet with some oil over high heat, or in the microwave for 1-2 minutes.
Leftovers are perfect to add to your salads, wraps, and sandwiches.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Garlic Butter Sirloin Steak
Ingredients
- 2 sirloin steaks
- kosher salt
- 2 Tablespoons vegetable oil
- ⅓ cup unsalted butter divided
- 4 cloves garlic finely minced or grated
- ¼ cup white wine see substitution options in notes
- ¼ teaspoon kosher salt skip if using salted butter
Instructions
- Season your steak generously with kosher salt on all sides. Place it on a wire rack over a baking sheet and refrigerate uncovered overnight.2 sirloin steaks, kosher salt
- Set the steaks out at room temperature while you make the sauce.2 sirloin steaks
- Melt 1 tablespoon of butter in a small pan over medium-low heat. Add the garlic and cook until caramelized, about 1 to 2 minutes. Pour in the wine and simmer for 2 minutes. Reduce the heat to low and whisk in the remaining butter. Season to taste with salt.⅓ cup unsalted butter, 4 cloves garlic, ¼ cup white wine, kosher salt
- Heat the oil in a cast iron skillet (or heavy-bottomed pan) over medium-high heat; this will take at least 2 minutes. Sear the steaks for 3 minutes, then flip and spoon 1–2 tablespoons of the butter sauce over the top. Cook for another 3 minutes, depending on desired doneness. Baste the steak for the remainder of the cooking time by tilting the pan (use an oven mitt or towel to hold the handle) and spooning the accumulated juices and garlic butter over the steak.2 sirloin steaks, 2 Tablespoons vegetable oil
- Remove the steaks to a plate and let them rest for 5 minutes before serving with the garlic butter sauce.2 sirloin steaks
Notes
- Dry brining the steaks (salting them overnight) is optional but highly recommended for a beautiful crust and juicy interior.
- An equal amount of dry vermouth or chicken stock can be substituted for the wine. Or add 2 tablespoons of lemon juice.
Steak Doneness Temperatures
- Rare: 120-125°F (49-52°C) - Cool red center, soft texture
- Medium Rare: 130-135°F (54-57°C) - Warm red center, slightly firmer texture
- Medium: 140-145°F (60-63°C) - Warm pink center, firm texture
- Medium Well: 150-155°F (66-68°C) - Slightly pink center, stiffer texture
- Well Done: 160°F (71°C) and above - No pink, firm throughout
Equipment
- Baking sheet
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