Garlic Butter Glazed Steak 

A restaurant-quality steak featuring a rich umami glaze, topped with herb-infused compound butter.

• Prep time: 15 minutes

• Cook time: 10–15 minutes

• Servings: 1-2

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I. Ingredients

The Steak

• 1 lb (450g) Ribeye or New York Strip steak (at least 1.5 inches thick)

• To taste: Kosher salt and freshly cracked black pepper

• 2 tbsp Neutral oil (canola, grapeseed, or avocado oil)

• 2 tbsp Unsalted butter

• 3 cloves Garlic, smashed

• 2 sprigs Fresh rosemary or thyme

The Glaze (Red Wine/Balsamic Reduction)

• 1/2 cup Dry red wine (or 1/4 cup balsamic vinegar)

• 1 tbsp Brown sugar or honey

• 1 tsp Soy sauce (for deep color and umami)

The Topping

• 1 thick slice High-quality salted butter

• 1 sprig Fresh parsley or carrot top (for garnish)

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II. Cooking Instructions

1. Preparation

• Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking.

• Pat the steak extremely dry with paper towels. Moisture is the enemy of a good sear.

• Season generously with salt and pepper on all sides, including the edges.

2. Searing the Steak

• Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly.

• Add the oil. Place the steak in the pan (lay it away from you to avoid splashes).

• Sear for 3–4 minutes without moving it until a deep brown crust forms. Flip the steak.

3. The Butter Baste (Arrosé)

• Lower the heat to medium. Add the 2 tbsp of butter, smashed garlic, and herb sprigs to the pan.

• As the butter foams, tilt the pan and use a large spoon to continuously pour the hot, flavored butter over the steak for the final 2–3 minutes of cooking.

• Cook until the internal temperature reaches 130°F (54°C) for medium-rare.

4. The Glaze

• Remove the steak from the pan and let it rest on a wooden board.

• Discard the excess fat from the pan but keep the browned bits (fond).

• Add the red wine (or balsamic), sugar, and soy sauce. Simmer over medium heat, scraping the bottom of the pan, until the liquid reduces by half and becomes a thick syrup.

5. Plating

• Brush the glaze generously over the rested steak.

• Top with a cold slice of butter and a sprig of fresh greens.

• Pour any remaining reduction around the base of the steak as seen in your photo.

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III. Pro-Tips for Success

• Resting: Always let the steak rest for at least 5–10 minutes before slicing. This allows the juices to redistribute so they don't run out on the board.

• The Crust: If your steak isn't getting dark enough, your pan isn't hot enough. Don't be afraid of a little smoke!

• The Butter: Use high-fat European-style butter for the topping to get 그 "creamy" look from the photo.