If you’re looking to bring restaurant-quality steak magic right into your own kitchen, let me introduce you to The Butter Steak Recipe. It’s a wonderfully indulgent way to cook steak slowly in rich garlic herb butter, then finish with a fiery sear that locks in incredible flavor and creates that perfect crust. Each bite melts with buttery goodness complemented by fragrant rosemary and thyme, making it a true showstopper for any dinner. Once you try The Butter Steak Recipe, it might just become your go-to method for steak night forever.

Ingredients You’ll Need

The image shows a white pot with a heavy black rim sitting on a wooden board. Inside the pot on the left side, there are five thick blocks of pale yellow butter stacked casually with fresh green herb sprigs placed on top, including thyme and sage, creating a contrast of colors and textures. On the right side, the butter has melted into a glossy, golden-yellow liquid with a smooth texture, surrounded by white foamy bubbles along the sides, and a small piece of browned herb or seasoning floats in the liquid, resting near the center. The whole pot is set against a white marbled surface, and soft natural light highlights the details in the butter and herbs. Photo taken with an iphone --ar 4:5 --v 7

The beauty of The Butter Steak Recipe is in its simplicity. Each ingredient plays a crucial role in transforming a straightforward steak into a flavorful masterpiece, from the creamy butter to the fresh herbs that add that aromatic punch.

1 Favorite Steak Cut: Choose a quality cut you love, like ribeye or sirloin, for the best flavor and texture.
4-6 cups Unsalted Butter: Plenty of pure, creamy butter is essential to infuse the steak with richness and keep it moist.
6-7 Garlic Cloves, crushed: Fresh garlic adds a warm, savory aroma that complements the butter beautifully.
4 sprigs Rosemary: These woody, fragrant sprigs bring an earthy, herbal note that brightens the butter bath.
4 sprigs Thyme: Thyme offers subtle lemony and minty hints, rounding out the herbaceous character.
Cowboy Butter Rub, as needed: This seasoning blend is key for adding a bold, smoky, and savory crust during the final sear.

How to Make The Butter Steak Recipe

Step 1: Prepare Your Smoker or Grill

Start by preheating your smoker or indirect grill to 250°F. Adding a dutch oven or skillet with a lid to the smoker for about 5 minutes ensures it’s nice and hot before you add your butter. This gentle heat sets the stage for infusing flavor and tenderness.

Step 2: Create the Garlic Herb Butter Bath

Place all the unsalted butter along with crushed garlic, rosemary, and thyme into the preheated dutch oven. Let the mixture slowly melt and reach 250°F, which will take about 20 minutes. This step is where the steak begins soaking up intense, aromatic flavors.

Step 3: Cook the Steak Slowly in Butter

Gently add your unseasoned steak cuts into the bubbling butter bath, cover, and allow them to cook until they reach an internal temperature of 120°F. Cooking low and slow here is the secret to evenly tender, buttery steak that’s melt-in-your-mouth delicious.

Step 4: Rest the Steaks

Once they’ve reached temperature, carefully remove the steaks and let them rest for about 10 minutes. Resting allows the juices to redistribute, resulting in a juicier final bite.

Step 5: Sear the Steaks for a Crispy Crust

While your steaks rest, crank up the heat on your grill or stove to about 400°F for searing. Pat the steaks dry to remove excess butter, then season liberally with the Cowboy Butter Rub. Sear each side in a hot skillet or plancha for 1 to 1.5 minutes until you get that crispy, irresistible crust.

Step 6: Optional Butter Boil and Dipping

If you want to ensure safety and add extra richness, boil the leftover butter for 2-3 minutes to kill any bacteria, then strain it through a fine mesh. Dip each bite of your rested steak in this luscious butter for a decadent experience that truly elevates the dish.

Step 7: Final Touches

Slice your steak beautifully and garnish with a sprinkle of chopped fresh parsley and a drizzle of any remaining herb-infused butter. Enjoy every buttery, herb-packed bite!

How to Serve The Butter Steak Recipe

The image shows two cooking stages of a thick pork chop with a bone attached. On the left, a woman's hand is holding the pork chop with silver tongs above a black pot filled with yellow oil, with the chop looking pale grey with some white fat and darker spots. On the right side, the pork chop is in a black cast iron pan, sizzling and browned on the surface with a textured golden crust, while bubbling butter or oil surrounds its base; a warm fire glows in the background, adding an orange light. Both images have a white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes elevate The Butter Steak Recipe beautifully. Freshly chopped parsley doesn’t just brighten the plate — it adds a clean, herbaceous contrast to the rich butter. A small sprig of rosemary on the side can also enhance the presentation and hint at the lovely flavors inside.

Side Dishes

This butter-soaked steak pairs wonderfully with classic steakhouse sides like garlic mashed potatoes or buttery roasted asparagus. For a lighter balance, try serving it with a crisp, fresh salad or roasted seasonal vegetables. The key is to complement the richness without overpowering the steak.

Creative Ways to Present

If you’re feeling fancy, serve The Butter Steak Recipe on a wooden cutting board with individual ramekins of herb butter for extra dipping. You could also top the sliced steak with crispy fried shallots or a sprinkle of flaky sea salt for added texture. Presentation is all about highlighting that luscious, golden crust combined with the inviting herb butter.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To keep the buttery flavors intact, try to separate the steak from any pooled butter and reheat gently to avoid drying out.

Freezing

You can freeze cooked steak, but because of the butter bath, it’s best to freeze the steak slices after removing excess butter. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn, then thaw in the refrigerator overnight before reheating.

Reheating

Reheat gently in a low oven or on a skillet over medium-low heat to avoid overcooking. You can spoon warmed herb butter over the steak slices as they warm to refresh the luscious buttery texture and flavor before serving.

FAQs

What cuts of steak work best for The Butter Steak Recipe?

Any favorite cut can work, but tender cuts like ribeye, strip steak, or sirloin shine the most with this method. These cuts absorb the butter-infused flavors and benefit from the gentle cooking and final sear.

Can I use salted butter instead of unsalted?

Unsalted butter is preferred because it gives you full control over the seasoning, especially when adding your Cowboy Butter Rub. Salted butter can sometimes make the dish too salty for some tastes.

Do I have to use a smoker or can I use just a grill or oven?

You absolutely can use a grill set to indirect heat or even a low oven. The slow cooking in butter is key, so as long as you maintain a gentle heat around 250°F, you’ll get delicious results.

What is the Cowboy Butter Rub?

It’s a flavorful seasoning blend typically made from spices like smoked paprika, garlic powder, chili powder, and salt—perfect for creating that irresistible crust during searing.

Can I skip the butter boil step?

The butter boil is optional and mainly for safety if you’re concerned about bacteria from the slow cook. Many cooks skip it and still enjoy the recipe without issue, but boiling and straining adds peace of mind and a silky texture to the dipping butter.

Final Thoughts

The Butter Steak Recipe is truly a game changer in how we think about cooking steak at home. It combines slow, buttery cooking with a high-heat sear to deliver tenderness, flavor, and that unbeatable crust we all crave. I can’t recommend it enough for anyone wanting to impress family or friends—or simply treat themselves to an extraordinary meal. Give it a try, and prepare to fall head over heels for this buttery steak sensation!

The Butter Steak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 42 reviews

Author: Emma
Total Time: 1 hour 15 minutes
Yield: 2 servings

Print Recipe

Description

The Butter Steak recipe offers a gourmet steakhouse experience at home by slowly cooking your favorite steak cut in a flavorful garlic herb butter bath, then finishing it with a hot, crispy sear. This technique ensures tender, juicy meat infused with rich herbaceous butter flavors, making it a decadent and unforgettable dinner option.

Ingredients

Steak and Seasoning

1 Favorite Steak Cut (ribeye, strip, or filet, about 8–12 oz)
Cowboy Butter Rub, as needed

Garlic Herb Butter Bath

4–6 cups Unsalted Butter
6–7 Garlic Cloves, crushed
4 sprigs Rosemary
4 sprigs Thyme

Garnish

Chopped fresh parsley, for garnish (optional)

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Instructions

Preheat the Cooking Equipment: Preheat a smoker or set up an indirect grill zone to 250°F (121°C). Place a dutch oven or a deep skillet with a lid onto the smoker/grill and let it preheat for 5 minutes to prepare for the butter bath.
Melt and Infuse the Butter: Add all the unsalted butter, crushed garlic cloves, rosemary, and thyme sprigs into the preheated dutch oven or skillet. Allow the butter to slowly melt and heat up to 250°F (121°C), which takes about 20 minutes. This slow heating infuses the butter with the aromatic herbs and garlic.
Cook the Steak in the Butter Bath: Submerge the plain, unseasoned steaks into the melted herb butter. Cover with the lid and cook gently in this butter bath until the steak reaches an internal temperature of 120°F (49°C) for medium-rare doneness. This gentle slow cooking can take approximately 30-45 minutes depending on thickness.
Rest the Steaks: Once the steaks reach the desired temperature, remove them from the butter bath and let them rest for 10 minutes to allow juices to redistribute and temperature to even out.
Prepare the Searing Heat: While the steaks rest, build a high heat fire or heat a skillet/plancha on the grill to approximately 400°F (204°C). This hot environment is needed to achieve the perfect crispy crust when searing.
Season and Sear the Steaks: Pat the rested steaks dry to remove excess butter. Season all sides liberally with the Cowboy Butter Rub. Place the steaks on the hot skillet or plancha and sear for 1 to 1.5 minutes on each side until a crispy, golden crust forms. Remove the steaks promptly to avoid overcooking.
Optional Butter Cleaning and Serving: (Optional) Carefully boil the leftover cooking butter for 2-3 minutes to eliminate any bacteria, then strain it through a fine mesh sieve. While the steak rests post-sear, dip it in this clarified butter to enhance buttery richness.
Slice and Garnish: Slice the steak against the grain, garnish with chopped fresh parsley and more butter if desired. Serve immediately and enjoy the rich, buttery steakhouse flavor at home.

Notes

Use a high-quality steak cut like ribeye or strip for best flavor and tenderness.
Cooking the steak in butter at low temperature ensures tenderness and infuses it with rich herb and garlic flavors.
Make sure to dry the steak thoroughly before searing to get a perfect crust.
The optional butter clarification step helps keep leftover butter safe and clean for dipping.
The cowboy butter rub adds a complementary savory spice to the crispy seared crust.
Adjust cook times based on steak thickness and desired doneness.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dinner, Main Course
Method: Slow Cooking (Butter Bath) and Searing
Cuisine: American