All you need are a handful of ingredients to make this mouthwatering Garlic Butter Steak with Rosemary recipe. It is so easy to make, full of flavor, and pan-seared to perfection. This garlic herb butter steak is so juicy, tender, and delicious!

Garlicky, buttery, and flavored with rosemary, this garlic butter steak is the perfect combination of flavors. It’s so delicious, and I love how crispy the garlic and rosemary get at the end as you baste the garlic in the melted butter. Everything about this easy steak recipe is *chef’s kiss.*

Overhead view of garlic butter steak with rosemary.

Why You’ll Love This Steak Recipe

It comes together super easily. I used to have H cook all the steak because I thought it was fussy, but ever since I had to do it myself, I realized just how easy it was to pan-sear steak in a cast iron. Seriously, if I can cook steak, you can too! This post will walk you through how to cook a steak and you’ll be a pro by the end.
This garlic butter steak is perfect as an easy weeknight meal but also fancy enough that it’s great for entertaining guests.
It’s buttery and flavourful. The steak practically melts in your mouth.

Ingredients You’ll Need

Overhead view of ingredients needed to make garlic butter steak.

steak — I use some sirloin steak from Costco. If there’s too much fat on the side, I like to trim some off so I don’t have to spend ages rendering the fat. But it’s up to you! A little extra fat doesn’t hurt ;) You can use any cut of steak.
salt, pepper, and garlic powder — this is always my go-to combo.
butter — I use unsalted butter as I season the steak with salt generously.
oil — while butter adds flavour, the oil keeps the butter from burning.
rosemary — fresh sprigs of rosemary is a must.
garlic — freshly minced garlic is best. I don’t recommend using pre-minced bottle garlic.

How to Make Garlic Butter Steak with Rosemary

Set of two photos showing seasoned steak and steaks seared in a pan.

Mix together the salt, pepper, and garlic powder. Season the steak generously with the salt, pepper, and garlic powder combination, on both sides, and allow it to sit out on the counter until it’s close to room temperature.
Heat a large cast-iron skillet over medium heat with some oil for at least 2 minutes (start at low, then turn it up to avoid thermal shock).
Add butter to the pan. Once the butter has melted, add the steaks to the skillet.

Set of two photos showing steaks basted and in a pan.

Sear steak for 3-4 minutes on each side, depending on the thickness of the steaks.
Using tongs, you can turn the steak onto its side and render the fat by searing it for 2-3 minutes, depending on the thickness of the fat.
Add the rest of the butter, rosemary, and minced garlic and tilt the pan. Use a spoon to spoon the melted butter and garlic on top of the steak continuiously for another minute to two minutes or until the garlic is crispy. Use a meat thermometer to help determine when to pull the steak off the heat, depending on how done you’d like the steak to be.
Remove the steaks from heat and rest for at least 5 minutes before serving.

Close up of four pieces of sliced steak.

Recipe Tips and Notes

If the steaks are moist, make sure to pat them dry before seasoning them. This will help the seasoning stick better to the steaks.
Bringing the steaks to room temperature will help the steaks cook evenly.
The skillet needs to be hot before adding the steak to them. This helps give the steak that delicious brown crust.
When pan-searing the steaks, avoid moving them around the skillet until ready to flip. It’ll help the steaks brown better.
I recommend and prefer using a cast-iron skillet as the skillet heats very evenly and retains heat extremely well. You’ll get a beautiful sear with it.
Do not crank up the heat with an empty cast-iron skillet. I always start on low heat and turn it up as you don’t want to cause thermal shock to the skillet.
Always allow the steaks to rest before slicing. This gives time for the moisture to redistribute throughout the steaks. If you slice them too early, then the juices will flow right out and you lose a ton of flavor.

Overhead view of two garlic butter steaks with rosemary.

How to Know When Your Steak is Done

Use a meat thermometer! This is the key to the perfect steak. Stick the thermometer into the thickness part of the steak.

Rare: 125°F + 3 minute rest off the heat (51°C).
Medium-Rare: 130 to 135°F (54 to 57°C).
Medium: 135 to 140°F (57 to 60°C).
Medium-Well: 140 to 150°F (60 to 65°C).
Well-Done: 155°F (68°C).

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

Storage Tips

Leftovers: once cooled, store the cooked steak in an airtight container for up to 4 days in the fridge. I recommend not slicing any extra steak so it will remain moist when reheated.
Reheat: I like to reheat my steak in an air fryer but you can also reheat the steak on a skillet.

A plate with mashed potatoes, green beans, and sliced steak.

Serving Suggestion

Here are a few sides I like to serve the garlic rosemary steak with:

Garlic Rosemary Steak

5 from 1 vote

Print Rate

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: steaks

Ingredients

2 (6-8 oz) steaks, I use sirloins
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
2 tablespoons unsalted butter, divided in 2
1 tablespoon oil, I use olive oil
3-4 sprigs rosemary
1-1½ tablespoon minced garlic

Equipment

Cast Iron Skillet

Instructions

Mix together the salt, pepper, and garlic powder. Season the steak generously on both sides with the salt, pepper, and garlic powder mixture, and allow it to sit out on the counter until it’s close to room temperature.
Heat a large cast-iron skillet over medium heat with some oil for at least 2 minutes (start at low then turn it up to avoid thermal shock).
Add butter to the pan. Once the butter has melted, add the steaks to the skillet.
Sear steak for 3-4 minutes on each side, depending on the thickness of the steaks.
Using tongs, you can turn the steak onto its side and render the fat by searing it for 2-3 minutes, depending on the thickness of the fat.
Add the rest of the butter, rosemary, and minced garlic and tilt the pan. Use a spoon to spoon the melted butter and garlic on top of the steak continuiously for another minute to two minutes or until the garlic is crispy. Use a meat thermometer to help determine when to pull the steak off the heat, depending on how done you’d like the steak to be.
Remove the steaks from heat and rest for at least 5 minutes before serving.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: American

Nutrition Disclaimer

Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]