Garlic Butter Basted Steak
Meal-Prep
This steak is basted with garlic butter AFTER cooking, not during. The stovetop-made garlic butter gets spooned over the rested steak, and the residual heat melts it beautifully. Find the full recipe and air frying instructions here.
Ingredients
- 1 to 2 steaks (ribeye, strip, or filet, 1 to 1.5 inches thick)
- Oil for the initial cook
- Salt and pepper
For the garlic butter (apply after cooking):
- 3 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (or rosemary)
Steps
- 01Bring steak to room temperature. Pat dry. Season generously with salt and pepper. Rub with oil.
- 02Ready for the air fryer.
- 03During the last 2 minutes of the rest period, melt the butter in a small skillet with the smashed garlic and thyme. Let it foam and the garlic turn golden. About 90 seconds.
- 04Spoon the garlic herb butter over the resting steak. The hot butter bastes the surface while the steak finishes resting.
The baste happens during the rest, not during cooking. Butter in the air fryer smokes and burns. By making the garlic butter on the stove during the rest and spooning it over the steak at the end, you get the restaurant-style butter baste finish without any smoke alarms.
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How to Air Fry It
- 01Preheat the air fryer to 400°F (200°C).
- 02Season the steak with the Simple Salt & Pepper or Herbed Garlic Butter seasoning and place it in the air fryer basket in a single layer.
- 03Cook at 400°F (200°C) for 6 minutes.
- 04Flip the steak and cook for an additional 6 minutes.
- 05Remove from the air fryer, check for your preferred doneness, and serve immediately.
Recipe Notes
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Pairs well
Meal Prep
Stores 3 days refrigerated. Reheat at 325°F (165°C) for 3-4 minutes. Slice before reheating for more even warming.
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