Garlic Butter Basted Steakhouse Steak
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.
Ingredients
- •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
- 1Take steaks out of the refrigerator for at least 20 minutes before cooking.
- 2Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. Season steaks all over with salt and pepper just before they go into the pan.
- 3When pan begins smoking, lay the steak into the pan away from you I(one or two at a time) and cook for 1-2 minutes each side until crisp on the bottom, flipping and searing again for a further minute each side until you get a nice, even gold colour and crisp texture on the steaks. Sear the sides to render the fat for a further minute.
- 4Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme (or rosemary), and 3 garlic cloves to the pan. Allow the butter to foam a little while frying the herbs and garlic for 1 minute to release flavours into the pan.
- 5Place cloves on top of steaks and baste with the butter (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon).
- 6Baste constantly while cooking for a further minute or two until done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.)
- 7Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steak.
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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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.
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