Garlic Butter Steakhouse Steak is a bold, indulgent dish designed to replicate the unforgettable experience of a high-end steakhouse meal—right in your own kitchen. Using extreme heat, intentional seasoning, and a finishing bath of rich garlic butter, this recipe delivers the signature crust, tenderness, and depth of flavor that define restaurant-quality steak.
Unlike traditional pan-seared or oven-finished steaks, this method focuses on maximum surface heat followed by a butter-driven finishing stage. The result is a steak that develops a deep, flavorful crust while remaining juicy and tender inside. The garlic butter melts into every slice, enhancing the meat without masking its natural flavor.
This is not an everyday steak. This is a statement dish—perfect for special dinners, celebrations, or anytime you want to serve something unforgettable.
Steakhouse cooking is built on three principles: quality meat, aggressive heat, and restraint. Unlike home methods that rely on moderate temperatures and longer cooking times, professional steakhouses use extremely hot broilers or grills—often exceeding 800°F—to sear the exterior instantly.
This recipe adapts that professional technique for home kitchens while preserving its core philosophy. By pre-salting the steak, using clarified butter, and slicing before the final cook, this method maximizes flavor development and control over doneness.
The garlic butter finish is inspired by classic steakhouse service, where sliced steaks are often finished tableside with hot butter or pan sauces.
Appeal
Garlic Butter Steakhouse Steak appeals to cooks who value:
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Deep, aggressive flavor
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Simple ingredient lists
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Professional cooking techniques
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Impressive presentation
It is especially popular among:
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Steak lovers seeking restaurant results at home
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Home cooks hosting special occasions
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Anyone wanting a reliable, high-impact main course
Despite its dramatic results, the recipe remains surprisingly straightforward, relying more on technique than complexity.
Flavor Profile
This steak delivers a powerful but balanced flavor experience.
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Savory: Beef-forward with enhanced umami
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Rich: Clarified butter coats every bite
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Aromatic: Garlic adds depth without bitterness
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Salty: Dry brining ensures seasoning throughout
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Clean Finish: Parsley adds subtle freshness
The garlic butter does not overpower the steak—it enhances and amplifies it.
Why This Recipe Works
Dry Brining
Salting the steak in advance allows salt to penetrate the meat, improving flavor and moisture retention. This step also dries the surface, encouraging better browning.
Extreme Heat
High heat creates an instant crust through the Maillard reaction, sealing in juices while developing complex flavor compounds.
Slicing Before Finishing
Cutting the steak before the final cook allows garlic butter to penetrate every surface, rather than sitting only on the exterior.
Clarified Butter
Clarified butter withstands high temperatures without burning, delivering rich flavor without bitterness.
Recipe Information
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings
Category: Main Course / Steak Dinner
Cuisine: American Steakhouse
Ingredient Breakdown
Steak
A thick cut (at least 1½ inches) is essential. Thinner steaks overcook before developing proper crust.
Best choices include:
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Ribeye
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Strip steak
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Porterhouse
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T-bone
Coarse Sea Salt
Large crystals season evenly and draw moisture to the surface for better browning.
Clarified Butter
Clarified butter removes milk solids, increasing smoke point and allowing high-heat cooking without scorching.
Garlic Paste
Using paste or very finely minced garlic prevents burning and ensures even distribution.
Worcestershire-Style Sauce
Adds umami depth and subtle acidity that enhances beef flavor without dominating.
Parsley
Used sparingly to add freshness and visual contrast.
Step-by-Step Instructions
Step 1: Dry Brine the Steak
Season generously with coarse sea salt. Refrigerate uncovered for up to 1 hour or overnight for deeper flavor.
Step 2: Prepare the Garlic Butter
Mix melted clarified butter, garlic paste, Worcestershire-style sauce, and salt. Set aside.
Step 3: Preheat Cooking Surface
Heat broiler, grill, or oven to approximately 850°F. High heat is critical.
Step 4: Bring Steak to Room Temperature
Rest the steak at room temperature for 15 minutes before cooking.
Step 5: Initial High-Heat Sear
Cook steak for 2 minutes per side, rotating once, until a deep crust forms.
Step 6: Slice and Arrange
Slice steak into thick strips and arrange tightly in a cast-iron skillet or heat-safe pan.
Step 7: Garlic Butter Finish
Pour garlic butter evenly over steak slices.
Step 8: Final Cook to Doneness
Return to high heat and cook based on desired doneness:
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Rare: 45 seconds–1½ minutes
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Medium-rare: 1½–2 minutes
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Medium: 2–2½ minutes
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Medium-well: 2½–3 minutes
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Well done: 3+ minutes
Step 9: Rest and Serve
Rest 5 minutes, garnish with parsley, and serve immediately.
Texture and Doneness
This method creates:
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Crisp, deeply caramelized edges
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Juicy interior
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Butter-soaked surfaces
Slicing before the final cook ensures uniform doneness and maximized flavor absorption.
Tips for Steakhouse Results
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Use the thickest steak possible
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Do not crowd the cooking surface
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Avoid moving the steak during searing
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Rest before serving
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Taste butter before pouring—adjust salt carefully
Common Mistakes to Avoid
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Using thin steaks
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Skipping the dry brine
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Cooking over moderate heat
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Using whole butter instead of clarified
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Overcooking during final stage
Variations
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Add cracked black pepper to garlic butter
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Finish with rosemary or thyme
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Use smoked salt for deeper flavor
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Add a splash of beef stock to butter
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Serve with compound butter instead
Serving Suggestions
Serve Garlic Butter Steakhouse Steak with:
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Roasted potatoes
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Creamed spinach
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Garlic green beans
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Simple arugula salad
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Crusty bread
Storage and Reheating
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Store leftovers refrigerated up to 3 days
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Reheat gently in skillet over low heat
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Avoid microwaving to preserve texture
Nutrition Overview
Approximate per serving:
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Calories: 106 kcal
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High protein
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Low carbohydrate
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Rich in iron and B vitamins
(Note: Values vary based on steak cut.)
Frequently Asked Questions
Can I use regular butter?
Clarified butter is recommended, but unsalted butter can work at slightly lower heat.
Is this method safe at home?
Yes, with proper ventilation and heat-safe cookware.
Can I cook this on a grill?
Yes. Use the hottest zone and finish in a cast-iron pan if possible.
Why slice before finishing?
It allows butter to coat every surface and improves flavor distribution.
Garlic Butter Steakhouse Steak is a masterclass in high-impact cooking. It proves that exceptional results come not from complicated techniques, but from precision, confidence, and respect for the ingredients.
This recipe delivers bold flavor, dramatic presentation, and steakhouse-level quality without unnecessary complexity. When executed correctly, it becomes more than a meal—it becomes an experience.
If you’re looking to impress, indulge, or simply cook the best steak of your life, this is the method that delivers every time.
Garlic Butterhouse Steak
Ingredients
- Steak
- 1 large steak of your choice at least 1½ inches thick
- Coarse sea salt as needed
- Fresh parsley finely chopped (for garnish)
- Garlic Butter
- 3 tablespoons clarified butter melted
- 1 tablespoon garlic paste or very finely minced garlic
- 1½ teaspoons Worcestershire-style sauce
- Kosher salt to taste
Instructions
- Generously season the steak on all sides with coarse sea salt. Place uncovered in the refrigerator for up to 1 hour to dry brine (overnight if time allows).
- In a small bowl, mix the melted butter, garlic paste, Worcestershire-style sauce, and a pinch of salt. Set aside.
- Preheat a very hot cooking surface such as a broiler, grill, or high-heat oven to about 850°F.
- Remove the steak from the refrigerator and let it sit at room temperature for 15 minutes.
- Place the steak on a wire rack or grill and cook for 2 minutes per side, rotating once, until a deep crust forms.
- Remove the steak and slice it into thick strips. Arrange the slices tightly together in a cast-iron skillet or heat-safe serving pan.
- Pour the garlic butter evenly over the steak slices, coating them well.
- Return the pan to high heat and cook to your preferred doneness:
- Rare: 45 seconds–1½ minutes
- Medium-rare: 1½–2 minutes
- Medium: 2–2½ minutes
- Medium-well: 2½–3 minutes
- Well done: 3+ minutes
- Remove from heat, rest for 5 minutes, garnish with parsley, and serve hot.
Notes
