Some of the best steak dinners are also the simplest, and this black garlic butter steak is proof. You need just four simple ingredients for the butter: black garlic, butter, brandy and salt. Blend them into a rich, glossy compound butter and let it melt over perfectly cooked filet mignon. It tastes like a high-end steakhouse but takes about ten minutes of hands-on time.
The secret that makes this black garlic butter steak the best is black garlic itself. It’s sweet, mellow and deeply savory, with notes of balsamic, molasses and roasted garlic. A splash of brandy adds warmth. When the butter hits a hot, rested steak, it turns into an instant sauce that coats every slice.
Summary
Why This Is the Best Black Garlic Butter Steak
- Only 4 simple ingredients. No long shopping list and no complicated pan sauce.
- Big flavor, little effort. Black garlic does the heavy lifting with a quick mash-and-mix.
- Make it ahead. Roll the butter into a log, chill it, and your black garlic butter steak is ready in minutes whenever you want it.
- Works with any cut. Filet mignon, ribeye, New York strip or sirloin all work.
- No harsh garlic bite. Black garlic is gentle and sweet, so it complements the beef instead of overpowering it.
What Is Black Garlic?
Black garlic is ordinary garlic that’s been slowly aged at low heat and controlled humidity for several weeks. Over time, the cloves turn jet black, soft and almost jammy. The sharp bite of raw garlic disappears and gives way to sweet, tangy, umami-rich flavors, a bit like aged balsamic vinegar or tamarind.
That sweet-savory depth echoes the caramelized crust of a well-seared steak, which is why a black garlic butter steak tastes so rich. Look for whole heads of black garlic at specialty grocery stores, Asian markets or online.
The 4 Simple Ingredients for Black Garlic Butter Steak
- Black garlic (1 head, peeled). The soft cloves mash easily with a fork.
- Unsalted butter (1/4 cup, softened). Room-temperature butter blends smoothly, and unsalted lets you control the seasoning.
- Brandy (1 teaspoon). It adds subtle fruity warmth that balances the garlic’s sweetness.
- Kosher salt (1/4 teaspoon), plus a little extra for sprinkling over the sliced steak.
For the steak, you only need your favorite cut, a little oil, and salt and pepper.
Easy Swaps
- No brandy: Use cognac, dry sherry or 1/2 teaspoon aged balsamic vinegar for an alcohol-free version.
- No whole black garlic: Black garlic powder works in a pinch. You can also mash roasted garlic with a few drops of thick balsamic.
- Salted butter: Skip the added salt and season to taste.
How to Make Black Garlic Butter Steak
Step 1: Mix the Black Garlic Butter
Put the peeled black garlic in a small bowl and mash it with a fork until it forms a smooth paste. Add the softened butter, brandy and 1/4 teaspoon salt. Mash until everything is completely combined with no streaks of plain butter.
Step 2: Shape and Chill
Spoon the butter onto a sheet of parchment paper or plastic wrap. Roll it into a log about 3 inches long and twist the ends to seal. Refrigerate until firm, about 30 minutes, or until you’re ready to use it.
Step 3: Cook the Steak
Cook your steak the way you like it: pan-seared, grilled or reverse-seared. For a filet mignon about 1 1/2 inches thick, sear it in a very hot, lightly oiled cast iron skillet for about 4 minutes per side for medium-rare.
Step 4: Rest and Slice
Move the steak to a cutting board and let it rest for 5 to 10 minutes so the juices stay in the meat. Then slice it against the grain for the most tender bites.
Step 5: Top and Serve
Cut the chilled butter into 1/2-inch-thick rounds. Place them on the warm sliced steak, adding more if you like, and let them melt. Sprinkle with a little kosher salt and serve your black garlic butter steak right away.
Black Garlic Butter Steak Doneness Chart
An instant-read thermometer is the easiest way to get consistent results. Pull the steak a few degrees early, since it keeps cooking as it rests.
| Doneness | Pull Temperature | Final Temperature |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium-rare | 125–130°F | 130–135°F |
| Medium | 135°F | 140–145°F |
| Medium-well | 145°F | 150°F |
The USDA recommends cooking whole cuts of beef to 145°F with a 3-minute rest.
Best Cuts for Black Garlic Butter Steak
- Filet mignon: Very tender and lean. The butter adds the richness it naturally lacks.
- Ribeye: Well-marbled and beefy, it holds up to the deep flavor.
- New York strip: A great balance of tenderness, chew and crust.
- Sirloin: A budget-friendly choice that this butter makes feel special.
Tips for Steakhouse-Quality Results
Follow these tips for the best black garlic butter steak every time:
- Bring the steak to room temperature for 20 to 30 minutes before cooking so it cooks evenly.
- Pat it completely dry for a deeper, crispier crust.
- Get the pan very hot before adding the steak.
- Leave it alone while it sears. Flip only once the crust has formed.
- Always slice against the grain to keep each bite tender.
What to Serve with Black Garlic Butter Steak
For a complete dinner, serve your black garlic butter steak with crispy smashed potatoes, a bright herby chimichurri, roasted vegetables or a simple green salad. For a cozy fall meal, pair it with this chili crisp stuffed acorn squash. Its sweetness and gentle heat balance the rich butter. If you want a fuller spread, add a batch of chili crisp spinach and feta hand pies on the side.
For more easy dinner ideas, follow along on Facebook.
How to Store Black Garlic Butter
- Fridge: Wrap the log tightly and refrigerate for up to 1 week.
- Freezer: Freeze for up to 3 months. Slice rounds straight from frozen, and you’ll be ready for black garlic butter steak any night of the week.
FAQs
Is it good to put garlic butter on steak?
Yes. Garlic butter adds richness, moisture and flavor, especially to lean cuts like filet mignon. Adding it after cooking keeps the garlic from burning and lets the butter melt into a glossy sauce right on the plate.
How do you make black garlic steak?
To make black garlic butter steak, mash peeled black garlic into a paste, then mix in softened butter, brandy and salt. Roll it into a log and chill. Cook your steak to your preferred doneness, rest it, slice it against the grain, and top it with rounds of the butter.
What is the 3-3-3 rule for steak?
It’s a simple timing guide for steaks about 1 inch thick. You sear the steak over high heat for 3 minutes per side, then finish it over lower, indirect heat for another 3 minutes per side. Some versions use the final “3” as a 3-minute rest instead. A meat thermometer is still the most reliable way to check doneness.
What do you use black garlic butter for?
Besides steak, it’s delicious on roast chicken, pork chops, salmon, grilled mushrooms, baked potatoes, corn on the cob and warm bread. You can also stir it into mashed potatoes, toss it with pasta or melt it over roasted vegetables.
Final Thoughts
The best black garlic butter steak doesn’t need a long ingredient list. Four simple ingredients and a well-cooked steak are all it takes. Make the butter ahead, keep a log in your fridge or freezer, and you’ll always be minutes away from a steakhouse-worthy dinner at home.
Black Garlic Butter Steak
Ingredients
Equipment
Method
- Place the black garlic in a small bowl and mash with a fork to a smooth paste.
- Add the butter, brandy, and 1/4 teaspoon salt, and mash until thoroughly combined.
- Spoon the mixture onto parchment paper or plastic wrap and roll into a 3-inch-long log.
- Refrigerate until firm, at least 30 minutes, or until ready to use.
- Pat the steaks dry and season generously with salt and pepper.
- Heat the oil in a cast iron skillet over high heat until shimmering.
- Sear the steaks about 4 minutes per side for medium-rare, or until they reach your preferred doneness.
- Transfer the steaks to a cutting board and let rest for 5 to 10 minutes.
- Slice the steaks against the grain.
- Cut the black garlic butter into 1/2-inch-thick rounds.
- Top the sliced steak with the butter rounds, adding more if you like.
- Sprinkle with a little kosher salt and serve immediately.
