Sliced grilled steak garnished with rosemary, garlic, tomatoes, and drizzled with butter sauce.

Stovetop~35 minComplexity

Garlic Butter Basted Steakhouse Steak

Name: Garlic Butter Basted Steakhouse Steak
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: american
Ingredients: Beef ribeye, boneless, raw; 1 pinch salt (to season); 1 pinch pepper (to season); Olive oil; Butter, unsalted; Garlic, raw; Thyme, fresh

This Garlic Butter Basted Steakhouse Steak provides 16g protein and 345 calories per serving — a lower-protein option better suited as a side or mixed into a larger meal structure. Four stovetop servings come together fast, adding beef fat and flavor to balance other macro components. Use alongside higher-protein sides to construct meals that fit your daily targets.

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Ingredients

4 servings

•
Beef Ribeye, Boneless(227g)
•
1 pinch salt (to season)
•
1 pinch pepper (to season)
•
Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
•
Unsalted Butter(60g)
•
Garlic(360g)
•
Thyme, Fresh

Instructions

1Remove the steaks from the refrigerator and let rest at room temperature for at least 20 minutes. Pat dry with paper towels and season all over with salt and pepper just before cooking.
2Heat a large cast-iron skillet over medium-high heat for 2–3 minutes until smoking. Add the olive oil and swirl to coat the pan evenly.
3Lay the steaks into the pan (one or two at a time, away from you) and sear for 2–3 minutes per side over medium-high heat until deeply golden brown and crisp. Stand the steaks upright on their edge and sear the fat cap for 1 minute until rendered.
4Reduce heat to medium-low. Add the butter, fresh thyme sprigs, and minced garlic to the pan. Allow the butter to foam for 1 minute, swirling gently to infuse the herbs and garlic into the melted butter.
5Tilt the pan toward you (using an oven mitt) and baste the steaks continuously with the foaming garlic butter using a large spoon for 2–3 minutes, until the internal temperature reaches 130°F for medium-rare (or your desired doneness).
6Transfer the steaks to a clean plate and pour all pan juices over them. Discard the thyme sprigs and garlic solids. Let the steaks rest for 5 minutes before serving.
7Repeat steps 3–6 with any remaining steaks, using the same skillet.
8Divide the finished steaks evenly among 4 plates or airtight containers while still warm, spooning any accumulated juices over each portion.

Nutrition — Per Serving

345

calories

16g

protein

32g

fat

Carbohydrates: 30g
Saturated fat: 5.6g
Sodium: 41 mg
Dietary fiber: 1.9g

4 servings per batch · ~169g each

Macro data sourced from USDA FoodData Central

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Common questions

How much protein does Garlic Butter Basted Steakhouse Steak have per serving?

Each serving contains 16g of protein with 345 calories, 32g fat, and 30g carbs. This is a lower-protein option that works better as a side protein rather than a standalone meal for macro-focused lifters.

How long does Garlic Butter Basted Steakhouse Steak take to make?

This recipe qualifies as quick prep and yields 4 servings from a single stovetop cook session. You're looking at minimal hands-on time, making it efficient for weeknight dinners.

Is Garlic Butter Basted Steakhouse Steak good for fat loss?

At 345 calories per serving with a high fat-to-protein ratio (32g fat to 16g protein), this cut isn't ideal for fat loss phases where protein efficiency matters most. It's better suited for maintenance or muscle-building phases where caloric surplus is intentional.