The next time you’re craving the best steakhouse experience, Butter Steak recipe is ready when you are. If you’ve been following me, you’ll know this isn’t my first time making griddle steaks poached in tons of butter. I made a similar recipe a few years back (Steaks in a Butter Bath), but honestly, the combo is so insane, I had to bring it back.
Slowly cooking a great steak in a bath of melted butter with your favorite herbs is the best way to achieve epic results. I’m talking about the kind of steak you’ll be remembering for years around the table. The butter bath is what takes the texture to a whole new level. The Mediterranean flavors from the garlic and herbs run deep. And when you finish it with a hot sear, you get steakhouse quality perfection in your own backyard.
Why You’ll Love this Garlic Butter Steak Recipe
If you’re a steak lover, this one’s next level. Butter on steak is no secret ingredient because butter is used in most seasoned steak recipes! However, today is different because of the amount and way the butter is used. Cooking steaks low and slow in butter gently relaxes the muscle fibers, which gives you tender steaks. It’s a great way to cook a large steak or even smaller steaks without drying them out.
This method is forgiving, too. A meat thermometer helps you hit the perfect temperature every time, and the butter bath keeps things steady even if you’re still building confidence with your cooking skills. Finish it in a hot pan for that perfect sear, and you’ve got a delicious steak that feels like it came straight from your favorite steakhouse.
If you’re craving more garlic steak recipes, check out: Spanish Garlic Steak Pinwheels, Steak with Garlic Confit, and Garlic Teriyaki Steak Bites.
Juicy Steak Ingredients Round-Up
- Steak – Your favorite steak cut, unsalted butter, fresh garlic cloves, rosemary, thyme (fresh or dried herbs), kosher salt (or table salt), black pepper, and Cowboy Butter Rub for finishing.
That’s all the simple ingredients you need to make one of the best steaks ever. Mainstream grocery stores should carry everything. The Cowboy Butter Rub may not be in every store just yet, but you can pick some up through Spiceology or Amazon.
For the full recipe, skip to the recipe card below or follow along as I walk through the steps.
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Perfect Steak ProTip
For even more buttery flavor, lightly score the outside of the steak before cooking. The theory on this is more surface area equals more space for the butter to penetrate the steak.
Consider reaching for a high-quality grass-fed or European butter—the higher butterfat and deeper, creamier flavor melt into the meat and deepen the flavor even more. So freakin’ delicious!
Steak Prep
Start by pulling your steak from the fridge and letting it come closer to room temperature. Pat steaks dry with a paper towel and set them aside on a cutting board. This helps them cook evenly later.
Preheat your smoker or indirect grill to 250F. Set a Dutch oven or cast iron skillet with a lid inside to preheat for about five minutes.
Cook Steak Slowly in Butter
Add all the butter, crushed garlic cloves, rosemary, and thyme to the Dutch oven. Let it melt slowly until the butter reaches about 250 degrees F. This takes around 20 minutes. You want the butter hot, not boiling.
Once melted, gently lower the steak into the butter bath. Make sure it sits in a single layer. Cover and let it cook until the internal temperature hits about 120F. Use an instant-read meat thermometer and check the thickest side of the steak. Cooking times will vary depending on the cut, but plan on around an hour total.
When the steak hits temp, pull it from the butter and let it rest for 10 minutes. Steak rests matter because they ensure all that juice goes and stays where it belongs… in the steak!
Pan-Seared Steak
While the steak rests, build a medium-high heat fire or preheat a cast iron pan, cast iron skillet, griddle, or stove top pan until it’s hot. You want a hot pan for a good sear.
Pat the steak dry again to remove excess butter. Season all sides with Cowboy Butter Rub, kosher salt, and black pepper. Add the steak to the hot pan and sear for 1 to 1½ minutes per side. Focus on the first side, because that’s where you build the crust. Flip once you’ve got a good sear, then hit the sides of the steak if needed.
Pull the steak once it looks just right. You’re not cooking here, just finishing.
Optional Butter Finish
If you want to go all-in, bring the remaining butter to a boil over medium-high heat for 2–3 minutes to kill any remaining bacteria, then strain it through a fine-mesh strainer. Dip the steak into the butter while it rests for extra richness. This step isn’t required, but it takes the steak to a whole new level.
Sliced Steak
Slice the steak against the grain into thick slices. Spoon a little steak butter or garlic butter sauce over the top. Finish with chopped parsley, lemon zest, or more softened butter if you’re feeling bold. Cheers!
What to Serve with The Butter Steak Dinner
This is a rich, buttery steak, so I like side dishes that either soak up that garlic herb butter or cut through it with something fresh. Roasted potatoes or mashed potatoes are the obvious move — they love extra butter. Grilled asparagus, charred broccolini, or fire-roasted carrots are great too. If you want something lighter, go with a crisp salad or a simple veggie tossed with lemon zest to balance the steak butter. And if you’re feeding steak lovers, slice it up and serve it family-style with a few dipping bowls of that warm garlic butter sauce.
Leftovers & Reheating
If by some off-chance you have leftover steak, let it cool down before you wrap it tightly in aluminum foil (or plastic wrap). Then store it in a well-sealed container for 3–5 days. Reheat gently in a low oven with some liquid or over a medium heat skillet and serve again with some more of your favorite sides. Or, slice it cold for steak bites, sandwiches, or salads.
More cowboy butter steak recipes
FAQs
This isn’t about a specific kind of steak. Ribeye steak, filet mignon, top sirloin, flat iron steak, or New York strip steaks all work. The butter does the heavy lifting.
You can, but it won’t be the same. Olive oil doesn’t have the richness or flavor that butter brings, and it won’t give you that garlic herb depth or tender texture. This recipe is all about butter being the secret ingredient. High-temp olive oil works for searing, but for the butter bath, stick with butter.
Compound butter is just butter that’s been mixed with extra flavor — things like garlic, herbs, spices, or citrus. You soften the butter, stir everything together, then chill it until firm. It’s an easy way to add big flavor to steaks, vegetables, or bread, and it melts right over hot food for an instant upgrade.
Bring the Flavor Home
The Butter Steak
Ingredients
Ingredients:
- 1 Favorite Steak Cut
- 4-6 cups of Unsalted Butter
- 6-7 Garlic Cloves crushed
- 4 sprigs of Rosemary
- 4 sprigs of Thyme
- Cowboy Butter Rub As needed
Instructions
- Preheat a smoker or indirect grill to 250F. Add a dutch oven or skillet w/lid to the smoker to preheat for 5 minutes.
- Add all the butter, garlic, rosemary and thyme to the dutch oven and let melt until 250F (about 20 minutes).
- Next, add the plain steaks to the butter bath, cover and cook until they are 120F internal.
- Once the steaks are done & have hit temperature, pull them off and let them rest for 10 minutes.
- While the steaks rest, build a high heat fire (around 400F) for searing on a skillet/plancha.
- Pat the steaks dry from any excess butter and season on all sides with my Cowboy Butter Rub. Add the steaks to the skillet to sear for 1-1.5 minutes per side until they are crispy. Pull the steaks off once done.
- (Optional) Boil the butter for 2-3 minutes to kill any leftover bacteria, then strain through a fine mesh. Dip the steak while it’s resting in the butter for every butteriness.
- Slice your steaks and garnish with chopped parsley and more butter. Enjoy!
