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? It's the one that gets actual cheers when I say its on the menu. We're talking thick-cut New York strips soaked in a garlicky marinade that doesn't just sit on the surface—it sinks in. Then comes the sear. And that butter. Oh, the butter.
When I tested this, I wasn't expecting the garlic to mellow the way it did. It softens into this rich, earthy thing—more savory than sharp—and when you swirl it into melted butter with a sprig or two of rosemary?
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, go peek at my Blackstone Steak, Sous Vide Skirt Steak, or that Ninja Foodi Steak that never lets me down. They're all tried and true—and just as full of bold flavor.
Ingredients and Substitutions
- 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.
- Minced garlic: Fresh is best for maximum flavor. Pre-minced garlic in a jar will work in a pinch, but the taste is milder. I also like frozen garlic, like Doret.
- Unsalted butter: Use unsalted so you can control the seasoning. European-style butter adds a richer flavor to the butter garlic steak sauce, but whatever you have on hand will work.
- Whole garlic cloves: Look for firm, heavy heads with tight skin. Only fresh garlic will do here!
- Fresh rosemary: Fresh parsley, thyme or sage can be used as substitutes.
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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!)
Step-by-Step Instructions
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.
Blackstone Garlic Steak
I like to make this garlic butter steak on the Blackstone when the weather is nice.
To do this, you can prepare the garlic butter ahead of time on your stove or use a heavy-duty skillet to make it on your griddle.
Make sure to wipe the garlic off the steaks thoroughly, and preheat your griddle to medium heat.
Once it is hot, pour the garlic oil onto the side you want to cook on, and use a basting brush to spread the oil around if necessary.
Cook as directed.
Garlic Steak Tips & Tricks
Why bother marinating overnight?
The garlic needs time to move in. Without vinegar or citrus to speed things up, it’s time that does the heavy lifting. Six hours gets the job done. Twenty-four? That’s when the flavor sets up camp and makes itself at home.
Burnt garlic ruins everything.
Like, everything. It gets bitter fast and bulldozes the whole dish. Been there. That’s why it is so important to always wipe off the marinade before it hits the pan. You don’t want rogue garlic bits burning while your steak’s trying to sear.
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.
Pull temp? Gotta be precise.
If you want medium-rare, pull it at 125°F. Not 130°F, not “I think it feels done.” Use a thermometer. Guessing is where people mess up.
Garlic Steak (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
- 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. Rinse or wipe the garlic from the steak.
- Season with the remaining teaspoon of salt and pepper.
- 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.
- Heat the remaining garlic oil in a large cast-iron skillet over medium heat.
- 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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