This garlic steak is rich, bold, and absolutely irresistible. Garlic-marinated strip steak, seared to juicy perfection in a skillet or on your Blackstone Griddle, then bathed in warm rosemary butter and garlic. It's rich and savory, and the kind of steak you think about later and wish you made extra.
In my house, the kids always want to know what's for dinner. This garlic steak with rosemary butter? It's the one that gets actual cheers when I say it's on the menu. (Just like marinated skirt steak.)
When I tested this easy garlic steak recipe, I wasn't expecting the garlic to mellow the way it did. It softens into this rich, earthy thing, more savory than sharp.
You'll want to pour it over everything. The steak. The sides. (I'd recommend smashed fingerling potatoes and sauteed carrots.) Maybe your fork. No judgment here.
If you're feeling the steak vibe, check out my Blackstone Steak, Blackstone Ribeye, Sous Vide Skirt Steak, Blackstone Steak Bites, and Ninja Foodi Steak.
Let's Talk Ingredients
- New York strip steak: Choose steaks that are 1 ½ inches thick for best results. You can use your favorite cut of steak. Tenderloin, ribeye, or top sirloin also work well in this garlic butter steak recipe.
- Avocado oil: Great for high-heat cooking and a neutral flavor. You can swap it for grapeseed or refined olive oil if needed.
Why I Go 24 Hours on the Garlic Marinade (and Not 4)
I've done both.
At 4 hours, you get garlic on the surface. It smells great. But at 24 hours, the garlic gets more time to infuse the oil, so when it hits the hot pan, you get a deeper, more developed flavor in that outer layer.
Garlic and oil don't actually penetrate meat the way salt does. What salt does over 24 hours is worth mentioning separately. Salt changes the muscle fibers, pulls moisture back in, and works its way through. The garlic flavor stays near the surface, which is why the sear matters so much here. You want that garlic-infused crust.
I don't go beyond 24 hours. That's when texture starts to suffer.
The Cut I Used (and Why)
I went with a New York strip.
Could you use ribeye? Yes, and the extra fat means even more flavor. We just prefer strip steak in our house.
Skillet vs. Blackstone (If I Had to Pick)
I'm using the Blackstone. Every time.
Both surfaces should be at 375°F before the steak goes on. On a cast iron skillet, that's straightforward.
On a Blackstone, it translates to medium to medium-high heat, though it depends on your griddle and where you're cooking on it. The front of my griddle is cooler than the back. (Possibly because it is on my patio, which is slanted for run-off.) An IR thermometer takes the guesswork out completely and I almost never cook without one.
One thing that matters regardless of which you use. Make sure you pat the steak dry before it goes on, and remove the garlic bits from the oil with a slotted spoon first. Garlic burns fast on high heat. Don't skip this or burned garlic will wreck the flavor you spent 24 hours building.
With that handled, here's the honest difference:
Blackstone = more surface area, better sear when cooking multiple steaks, slightly more of that toasty, caramelized edge.
Cast iron = easier on a weeknight, still produces an amazing crust.
When I tested both at medium-rare, neither disappointed.
Recommended Tools:
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- Heavy-duty pan (like a cast-iron pan) or Blackstone Griddle
- Shallow dish or Zip-top bag (for marinating)
- Small skillet
- Small bowls
- Meat thermometer (the linked one is my favorite!)
Butter Garlic Rosemary Steak Step-by-Step
Refrigerate for 24 hours.
Heat oil in a skillet over medium heat.
Add smashed garlic and rosemary and cook 5 to 7 minutes, stirring occasionally.
Use a slotted spoon to remove garlic from the oil.
Wipe off any remaining garlic.
Season both sides of the steak with the remaining salt and pepper.
Add the steaks and cook, flipping every 2 minutes, for 12 to 16 minutes, or until they reach the desired doneness.
Transfer to a cutting board, tent with foil, and rest for 10 minutes.
Slice the cooked steaks against the grain and serve with garlic butter sauce.
What’s with all the flipping?
I know, someone somewhere once said “flip once or ruin it forever.” Lies. I flip mine every couple of minutes. You’re not drying it out on one side while hoping the other catches up.
Garlic Steak with Rosemary Butter (Skillet or Blackstone)
Ingredients
Steak
- 2 pounds New York strip steak about 1 ½ inches thick
- ¼ cup avocado oil
- 2 tablespoons minced garlic
- 3 teaspoons sea salt divided
- ½ teaspoon fresh ground black pepper
Garlic Butter Sauce
- ¼ cup unsalted butter at room temperature
- 6 cloves garlic divided
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup avocado oil
- 2 sprigs fresh rosemary
Instructions
Marinade
- Place the steaks in a shallow dish or ziplock bag. Combine the oil, garlic, and 2 teaspoons of salt. Pour over the steaks.
- Refrigerate for 24 hours.
- Remove the steaks from the oil and pat dry. Wipe the garlic from the steak.
- Season with the remaining teaspoon of salt and pepper.
Garlic Butter Sauce
- Place the butter in a small bowl. Mince 1 of the garlic cloves and add the minced garlic, salt, and pepper to the bowl.
- Smash the remaining 5 cloves of garlic. Heat the oil over medium heat in a small skillet. Add the garlic and rosemary. Cook, tossing occasionally, for 5 to 7 minutes.
- Remove the garlic from the skillet with a slotted spoon, and pour 2 tablespoons of the oil into the bowl with the butter. Whisk well until emulsified.
Cooking
- Heat the remaining garlic oil in a large cast-iron skillet or Blackstone Griddle over medium-high heat, about 375°F.
- Add the steaks and cook, flipping every 2 minutes, for 12 to 16 minutes, or until an instant-read thermometer registers 125°F or your desired doneness.
- Transfer to a cutting board, and tent with foil for 10 minutes.
- Slice the steaks against the grain, and serve with the garlic sauce.
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