Herby Confit Garlic Butter Steak is the kind of dish that transforms an ordinary evening into something extraordinary. There’s something undeniably special about cooking a beautiful, thick-cut steak at home. When done right, it rivals any high-end steakhouse experience, especially when paired with rich, aromatic herby confit garlic butter.
The combination of perfectly seared, juicy steak and rich, aromatic butter infused with slow-cooked garlic and fresh herbs creates a meal that feels luxurious yet effortless. Whether you’re cooking for a special occasion or just fancy an indulgent dinner, this recipe delivers bold, well-balanced flavours with minimal fuss.
Cooking steak can feel intimidating, but with a few simple techniques, you can achieve a beautifully cooked, restaurant-worthy result every time. The key? A well-marbled bone-in ribeye or côte de boeuf, a screaming hot pan, and a generous knob of butter infused with slow-cooked garlic and fresh herbs.
Check out how I make this showstopper of a dish here.
Table of Contents:
- Ingredient Breakdown
- Why Confit Garlic Makes All the Difference
- How to Cook the Perfect Herby Confit Garlic Butter Steak
- Why Bone-In Steaks Are Worth the Extra Effort
- Serving Suggestions for Herby Confit Garlic Butter Steak
- Leftovers? Here’s How to Use Them
- More Steak Recipes
Ingredient Breakdown
- Bone-in ribeye or côte de boeuf: A thick, well-marbled cut that stays juicy while developing a beautiful crust.
- Garlic bulbs: Slowly roasted in oil until golden and sweet, this creates a soft, mellow garlic flavour.
- Unsalted butter: The base for a silky, rich butter that enhances the steak’s flavour.
- Confit garlic oil: Adds a subtle depth of flavour, making the butter even more indulgent.
- Fresh parsley: Provides a burst of freshness and a slightly peppery taste.
- Rosemary leaves: A woody, aromatic herb that complements the richness of the meat.
- Thyme leaves: Earthy and fragrant, it rounds out the herb blend perfectly.
- Extra-virgin olive oil: Used to confit the garlic, leaving behind a beautifully fragrant oil.
- Vegetable oil: Ensures an even sear without burning, thanks to its high smoke point.
- Salt: Enhances every flavour and helps form a crisp, golden crust.
Why Confit Garlic Makes All the Difference
Garlic and steak are a classic pairing, but confit garlic takes things to another level. When garlic is slowly cooked in oil at a low temperature, it loses its harsh bite and develops a buttery, caramelised sweetness. The cloves become so soft they can be mashed into a paste, perfect for blending into butter.
Once mixed into softened butter with fresh herbs, the confit garlic creates a luxurious, spreadable compound butter. When this butter melts over hot steak, it seeps into every crevice, amplifying the steak’s flavour with its mellow, nutty garlic notes and fragrant herbs.
The confit process also leaves behind a golden, fragrant oil that can be drizzled over roasted vegetables, whisked into dressings, or used to baste meats for extra flavour. It’s a simple yet game-changing technique that elevates steak night to a whole new level.
How to Cook the Perfect Herby Confit Garlic Butter Steak
Achieving restaurant-quality steak at home isn’t as tricky as it seems. The secret? A two-step cooking method that starts with high-heat searing, followed by gentle oven roasting. This technique allows you to build an intense crust while maintaining a perfectly pink centre.
1. Bring the Steak to Room Temperature: Cold steak straight from the fridge won’t cook evenly. Let it sit at room temperature for about an hour before cooking. This small step makes a huge difference in achieving a consistent doneness from edge to centre.
2. Season Generously: A high-quality steak needs little more than salt. Season generously right before cooking, ensuring a well-seasoned crust. Avoid adding black pepper at this stage, as it can burn during searing and create a bitter taste.
3. Sear Over High Heat for Maximum Flavour: A scorching-hot pan is essential for a beautifully caramelised crust. Heat a cast-iron skillet or griddle pan until smoking hot, then add a splash of vegetable oil. Lay the steak down and press it lightly to ensure full contact with the pan. After two minutes, flip and repeat on the other side. This rapid searing locks in juices and creates that signature golden-brown crust.
4. Finish in the Oven for Even Cooking: After searing, transfer the steak to a preheated oven. This indirect heat gently brings the interior up to temperature without overcooking the outer layers. For a perfect medium-rare, aim for an internal temperature of 45°C before resting. The temperature will rise a few degrees as the steak rests.
5. Rest for Maximum Juiciness – Don’t Skip This Step!: Resting is non-negotiable. If you slice into the steak too soon, the juices will run out, leaving you with a dry cut. Let it sit for at least 10 to 15 minutes, loosely covered, to allow the juices to redistribute.
Why Bone-In Steaks Are Worth the Extra Effort
Bone-in cuts, like côte de boeuf, have an edge over boneless steaks when it comes to flavour and texture. Firstly, the bone insulates the meat, slowing down the cooking process and helping to retain moisture. This means a more even cook and a juicier final result. Secondly, as the steak cooks, the marrow from the bone subtly enhances the flavour, making each bite richer.
While boneless ribeye is an excellent alternative, there’s something undeniably impressive about slicing into a thick, beautifully seared bone-in steak at the table.
Serving Suggestions for Herby Confit Garlic Butter Steak
A steak this indulgent deserves sides that complement its bold flavours without overpowering them. Here are some perfect pairings:
- Crispy roast potatoes: Their golden, crunchy edges and fluffy insides soak up the melted butter beautifully.
- Grilled asparagus or tenderstem broccoli: Lightly charred greens add a fresh, slightly smoky contrast.
- Creamy mashed potatoes: Buttery, smooth mashed potatoes act as the perfect base for catching extra butter and steak juices.
- Peppery rocket salad: A simple salad with lemon and parmesan helps cut through the richness.
For drinks, a bold red wine like Cabernet Sauvignon or Malbec pairs wonderfully with the steak’s deep, savoury flavours. If you prefer something lighter, a crisp lager or even a whisky-based cocktail can complement the dish well.
Leftovers? Here’s How to Use Them
If you happen to have leftovers, here are some delicious ways to use them:
- Steak sandwiches: Slice the steak thinly and serve in a crusty baguette with caramelised onions and horseradish sauce.
- Steak and eggs: Reheat gently and serve alongside eggs for a hearty breakfast.
- Pasta upgrade: Toss sliced steak into a creamy mushroom pasta or a peppery cacio e pepe.
Any extra herby confit garlic butter can be stored in the fridge or freezer. Use it for basting roasted meats, melting over grilled vegetables, or stirring into hot pasta for an instant flavour boost.
More Steak Recipes
If you love this spicy garlic butter steak, why not try one of my other steak recipes:
- Spicy Garlic Butter Steak: This recipe features a juicy ribeye steak, seared to absolute perfection and finished with a gochujang garlic butter.
- Mojo Marinated Skirt Steak: My take on the Cuban classic combines fresh orange and lime juice, garlic, cumin, and chipotle chilli flakes, for a hint of smokiness.
- Miso Nori Butter Steak: A simple three-ingredient masterpiece that delivers an unapologetically bold umami hit.
Herby Confit Garlic Butter Steak
We rarely eat red meat at home but there’s something so special about a big sharing steak, seared to absolute perfection and finished with a herby confit garlic butter. I prefer sharing steaks to individual ones when cooking for a crowd because you can build up a very well-charred crust while keeping the insides beautifully pink.
- Prep Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 4 1x
Ingredients
For the confit garlic:
- 2 large garlic bulbs
- 500ml extra-virgin olive oil, or more to cover
For the herby confit garlic butter
- 250g unsalted butter, softened
- 2 tbsp confit garlic oil
- 20g fresh leaf parsley, finely chopped
- 4 sprigs fresh rosemary, leaves only, finely chopped
- 4 sprigs fresh thyme, leaves only
For the steak:
- 2 x bone-in ribeye steaks/côte de boeuf (around 900g each)
- vegetable oil
Instructions
Making the herby confit garlic butter:
- Heat your oven to 150°C / fan 130°C.
- Break the garlic bulbs into individual cloves and soak them in boiling hot water for 5 minutes, then drain. This will cause the skins to swell up, which makes them incredibly easy to remove with a paring knife or even your fingers.
- Place the peeled garlic cloves in a small baking dish or oven-proof saucepan and top with olive oil. You want them to be fully submerged. Cover and bake for 1 hour, or until golden and tender.
- Let cool, then strain the oil into a sealed jar. The oil can be kept in the fridge for up to 2 weeks.
- Smoosh the garlic cloves and place them in a mixing bowl with the softened butter, parsley, rosemary and thyme. Season with salt and pepper, to taste, then mash with a fork until well-incorporated.
- Scrape the butter onto some greaseproof paper and roll into a cylinder. You can store it in the fridge for up to a week or pop it into the freezer, where it will keep for up to 2 months.
Cooking the steaks:
- Let your steaks sit at room temperature for 1 hour before you cook them.
- Heat your oven to 200°C / fan 180°C. Generously season your steaks with salt and rub them with a splash of vegetable oil.
- Heat a large skillet or griddle pan over high heat until smoking hot, then add the steaks and sear for 2 minutes on each side.
- Top each steak with a big knob of confit garlic butter and transfer to the oven to cook for 20 minutes, or until they reach an internal temperature of 45°C, placing another big knob of butter on the steaks for the last 5 minutes of cooking.
- Take the steaks out of the oven, add a final knob of confit garlic butter and leave to rest for 10 to 15 minutes. Slice the steaks against the grain then serve with your sides of choice – enjoy!
Notes
This recipe makes more herby confit garlic butter than you need. You can store leftovers in the fridge for up to a week or pop them into the freezer, where they will keep for up to 2 months.
