Date Night Cooking: Garlic Butter Steak

Date Night Cooking: Garlic Butter Steak

So you’ve got your significant other, friend or date over, and you want to impress. A quick google search and you’re inundated with recipes that are either going to take up the remainder of your week to finish or ones where you’ve got to go out and buy a plethora of ingredients. Let us remind you that steak exists, and unless your guest doesn’t eat red meat, this classic garlic butter steak will win over your guest quicker than it takes to put this recipe together.

A classic for a reason

If, like many people, you find yourself running low on time to cook, keep it simple and classic. Few dishes can entice like a steak or give you the gustatory satisfaction like pairing a full-bodied red with steak. Better yet, unlike lots of recipes out there, you’ve probably got a pan, butter, salt, pepper, herbs and garlic on hand. Well-buttered mashed potatoes and sautéed broccolini will support the pièce de resistance without stealing the show.

Reds for your rib-eye

Just because you’re cooking a classic, doesn’t mean the wine pairing has to be. While a Cabernet Sauvignon from Napa or Sonoma is tried and true, look to Argentina, Australia or Chile for some added intrigue. Full-bodied Syrah from Cornas or powerful Ribera del Duero will work. A good rule of thumb: the higher quality the steak, the higher quality the wine should be.

Don’t forget, you’ve got 30 minutes of cooking while your guest may be waiting. Opt for a Negroni, French 75 or a simple glass of sparkling wine to toast the night (and your impending successful cooking venture).

What you’ll need

For Two

  • Ribeye steak 1.5-2 lb. for two- ask the butcher if you're unsure
  • A few sprigs of rosemary
  • 1-2 Shallots, sliced
  • Garlic, smashed
  • 2-3 tablespoons butter (depending on the size of the steak)
  • Neutral cooking oil like canola
  • Salt and pepper


  1. Pat the steak dry with a paper towel. Ideally, season the steak with salt and pepper a day ahead of when you intend to cook and keep it in the fridge. At least 45 minutes ahead of time should suffice, and if you’re pressed for time then salt it just a few minutes before cooking.
  1. Set a heavy-bottomed cast-iron pan over medium-high. Coat with neutral oil. Keep the fan or window open because you want the oil hot if it is going to get the nice brown we all fantasize about. Add the steak and cook on all sides, flipping every 3 minutes or so until golden brown.
  1. For medium-rare on a thick-cut steak, cook to 120°F using an instant-read thermometer. When almost done, add butter, rosemary, shallots and garlic cloves.
  1. When the butter foams, tilt the pan and spoon garlic butter sauce over steak frequently. Don’t let the garlic burn.
  1. When the steak is done, let it rest for 10-15 minutes to lock in the juices. After resting, slice and season with salt and pepper. Serve with mashed potatoes and sautéed broccolini.
Back to blog