Steak with garlic butter and rosemary

Ingredients

• 2 (about 200 g each)steaks, preferably entrecôte or ribeye
• to tastesea salt and freshly ground black pepper
• 15 ml (1 tbsp)sunflower oil
• 40 gunsalted butter
• 3garlic cloves, lightly crushed with the side of a knife
• 2 sprigsfresh rosemary

Instructions

1. 1

   Season the steaks

   Take the steaks out of the fridge at least 30 minutes before cooking. Pat them dry with kitchen paper, then season both sides generously with salt and pepper.

2. 2

   Heat the pan

   Set a frying pan over high heat until very hot. Add the sunflower oil and wait until it just begins to smoke.

3. 3

   Sear the meat

   Put the steaks in the pan and cook for 2 minutes per side for medium-rare, or 3 minutes per side if you prefer them more done. Leave them undisturbed between turns to help form a crust.

4. 4

   Baste with butter

   During the final minute, add the butter, crushed garlic and rosemary to the pan. Tilt the pan slightly and repeatedly spoon the melted garlic butter over the steaks.

5. 5

   Rest the steaks

   Transfer the steaks to a plate or chopping board. Loosely cover with a sheet of aluminium foil and leave to rest for 5 minutes.

6. 6

   Slice and serve

   Slice the steaks if you like and serve straight away, spooning the garlic butter from the pan over the meat. Serve with roasted potatoes or a crisp green salad.

What is steak with garlic butter and rosemary?

Steak with garlic butter is a familiar bistro-style dish, often associated with French cooking: a seared cut of beef served with a buttery pan sauce. This version finishes the meat in the pan with crushed garlic and fresh rosemary.

The method keeps the ingredient list short and puts the focus on a hot sear, a brief butter baste and a short rest. Entrecôte or ribeye work well because their marbling brings richness to each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 49g protein, 2g carbs, 53g fat.

The steak provides most of the protein, while the butter and sunflower oil contribute much of the fat and energy; the small amount of garlic adds a little carbohydrate. Pair a steak with a generous portion of green salad or vegetables, and add roasted potatoes if you want a more filling plate.

Choosing the steak

Cut and thickness: The recipe specifies two steaks of about 200 g each, preferably entrecôte or ribeye. Similar-sized steaks are easier to cook for the same length of time.

Dry surface: Patting the meat dry before seasoning helps it brown rather than steam. Letting it stand outside the fridge for at least 30 minutes also takes the chill off before it hits the pan.

Getting a good crust

Hot pan: Wait until the frying pan is very hot before adding the oil, then let the oil just start to smoke. Take care around the hot pan and oil.

Hands off: Once the steaks are in the pan, leave them alone until it is time to turn them. Moving them repeatedly can interrupt the contact that helps form a browned crust.

Basting with garlic butter

Butter timing: Add the butter, crushed garlic and rosemary in the last minute of cooking. Adding them near the end gives the butter time to melt and perfume the pan without leaving the garlic in the heat for the full searing time.

Spoon steadily: Tilt the pan slightly and spoon the melted butter over the steaks again and again. Keep the pan stable and direct the spoon carefully to avoid splashes.

Judging doneness and resting

Cooking time: The method gives 2 minutes per side for medium-rare or 3 minutes per side for a more done steak. These are guides; steak thickness and pan heat affect how quickly the centre cooks.

Resting: Leave the steaks under a loose sheet of foil for 5 minutes after cooking. Resting gives the juices time to settle before slicing.

What to serve alongside

Potatoes: Roasted potatoes make a hearty partner and are good for soaking up any garlic butter left on the plate.

Salad: A crisp green salad offers a fresh contrast to the rich steak and butter. Serve it alongside rather than covering the steak, so the crust stays exposed.

Recipe notes & tips

• Use steaks of similar thickness so they cook at a similar rate.
• Pat the meat dry just before seasoning to remove surface moisture.
• Have the butter, garlic and rosemary ready before you start searing.
• Use tongs to turn the steaks without piercing them.
• Rest the steaks for the full 5 minutes before slicing.
• Spoon the pan butter over the steaks just before serving.

Variations

• Thyme: Swap the rosemary for a couple of thyme sprigs during the butter baste.
• Peppercorn finish: Add extra freshly ground black pepper at the table.
• Lemon: Finish with a small squeeze of lemon for a brighter contrast to the butter.
• Chilli: Add a pinch of chilli flakes with the garlic for a little heat.
• Mixed herbs: Use another fresh woody herb in place of rosemary, keeping the same basting method.

Common mistakes to avoid

• Damp steak: It can brown less effectively; pat both sides dry before seasoning.
• Cool pan: The meat may not develop a strong crust; wait until the pan is very hot.
• Moving the steaks: Frequent shifting interrupts the sear; leave them undisturbed until turning.
• Adding butter too early: It can spend too long in the high heat; add it only in the final minute.
• Skipping the rest: Slices may lose more juice on the board; leave the steaks for 5 minutes under foil.
• Crowding the pan: The steaks need room for good contact; cook in batches if your pan is too small.

How to store

For the best texture, serve the steaks straight after resting. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a pan until warmed through, as prolonged high heat can make the meat tougher.

Frequently asked questions