Baked Garlic Butter Steak

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When you want a steak but grilling on your out door grill isn’t possible, the next best thing is to bake it. This baked garlic butter steak gets seared on the stove top first and then finished in the oven.

The key to searing is to make sure your steak is dry. All you need to do it pat them down with a paper towel.

Baked Garlic Butter steak | realmomkitchen.com

Once the steak has been seared on each side (it only takes about a minute per side) you are going to bake it at 400 degrees. The amount of time you cook it will depend on how you like your steak. For a 1 1/2 inch steak this is what it usually takes:

  • Rare: 2 minutes (cook to 120 degrees F)
  • Medium Rare: 3 minutes (cook to 130 degrees F)
  • Medium: 4 minutes (cook to 140 degrees F)
  • Medium-well: 5 minutes (cook to 150 degrees F)
  • Well-done: 6 minutes (cook to 160 degrees F)

After you cook the steak, it’s important to give it some rest time. This allows the juices to stay in your steak. Just before to transfer the steaks to a plate to rest. Don’t leave them in the skillet or they will continue to cook.

Then before you serve this steak you top it with a slice of a slice of garlic butter that includes galic, butter, salt, and pepper. It makes the steaks divine!

Baked Garlic Butter steak | realmomkitchen.com

Baked Garlic Butter Steak

Real Mom Kitchen

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Beef
Cuisine American
Servings 4 servings
Calories

Ingredients
  

For the garlic butter:

  • ½ cup butter at room temperature
  • 3 cloves garlic minced
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper

For the steaks:

  • 4 sirloin steaks
  • 4 Tbsp olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Make the garlic butter by combining the 1/2 cup butter, 3 cloves garlic, 1/2 tsp kosher salt, and 1/4 tsp pepper in a bowl. Transfer onto a piece of parchment paper and shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.
  • Preheat oven to broil. Place an oven-proof skillet in the oven. I use a cast iron skillet.
  • Using paper towels, pat both sides of the steak dry.  Season with salt and pepper to taste.
  • Remove the skillet from the oven and drizzle with some olive oil. Place on the stove top over medium-high heat. Turn oven now to preheat to 400 degrees.
  • Once the pan is hot, place the steak in the skillet and cook for about 1 minute until a dark crust has formed. Use tongs to flip and cook for an additional 60 seconds.
  • Place your skillet into the oven and cook at 400 degrees until desired doneness is reached. For a 1 1/2 inch steak - Rare: 2 minutes (cook to 120 degrees F) Medium Rare: 3 minutes (cook to 130 degrees F) Medium: 4 minutes (cook to 140 degrees F) Medium-well: 5 minutes (cook to 150 degrees F) Well-done: 6 minutes (cook to 160 degrees F)
  • Place steaks on a plate and allow rest for 3-5 minutes, tented with foil. Serve immediately with a slice of garlic butter.
Tried this recipe?Let us know how it was!

Recipe adapted from Oh Sweet Basil.

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