Classic Garlic Butter Steak

A perfectly seared garlic butter steak is rich, flavorful, and serves as an excellent, high-protein cornerstone for muscle recovery after a tough training session.

Ingredients

1 large steak: Ribeye, New York Strip, or Sirloin (about 1 to 1.5 inches thick).
1 tbsp olive oil: For a high-heat sear.
3 tbsp unsalted butter: Cut into cubes.
3-4 cloves garlic: Smashed and peeled.
Fresh herbs: 2 sprigs of fresh rosemary or thyme.
Seasoning: Coarse sea salt and freshly cracked black pepper.

Instructions

1. Prep the Meat: Take the steak out of the fridge 30 minutes before cooking to let it come to room temperature. Pat it completely dry with paper towels (this is crucial for a good crust). Season generously on both sides with coarse salt and black pepper.
2. Heat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it is very hot. Add the olive oil.
3. Sear: Carefully place the steak in the skillet. For a medium-rare finish, cook undisturbed for about 3-4 minutes until a deep brown crust forms.
4. Flip and Baste: Flip the steak. Immediately add the butter, smashed garlic cloves, and fresh herbs to the pan.
5. The Butter Bath: As the butter melts and begins to foam, tilt the pan slightly and use a spoon to continuously scoop the hot garlic-herb butter over the steak. Continue basting and cooking for another 3-4 minutes.
6. Rest: Remove the steak from the pan and transfer it to a cutting board. Pour any remaining garlic butter from the pan right over the top. Let the steak rest for 5 to 10 minutes before slicing so the juices can redistribute.

Completing the Meal

To round this out into a balanced, fiber-rich meal that supports physical training, serve the steak alongside roasted asparagus, garlic-parmesan broccoli, or a hearty portion of quinoa.

What cut of steak are you planning to use for this, or would you prefer to explore a slow-cooker beef recipe instead?

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