How to Make Delicious Butter Beef: A Step-by-Step Guide

Butter beef is a savory dish that’s simple yet packed with rich flavors, combining tender beef with creamy, melted butter. This dish has various interpretations across different cultures. For instance, in Cambodia, butter beef is a type of carpaccio-like dish with raw beef slices marinated in lime juice and served with fish sauce, herbs, and garlic. However, in this guide, we’ll explore the Western-style butter beef, where beef is cooked to a tender perfection in a buttery sauce. This version can be enjoyed as a hearty main course, paired with sides like mashed potatoes, roasted vegetables, or a fresh salad.

This recipe is straightforward, requiring only a few key ingredients, but the key to its success lies in selecting the right cut of beef and handling the cooking process with care. Follow this guide to make a perfectly seasoned, melt-in-your-mouth butter beef dish that is sure to impress.

Ingredients

Before diving into the preparation and cooking steps, let’s outline the ingredients you’ll need. These are accessible ingredients, but the quality of each component will elevate the dish.

• 1.5-2 lbs of beef: Ideally, use a well-marbled cut like ribeye, sirloin, or filet mignon.
• 6 tablespoons of unsalted butter: This is the star of the dish, and opting for high-quality butter will yield a richer flavor.
• 2 cloves of garlic: Minced. Fresh garlic enhances the savory richness of the dish.
• 1 small onion: Finely chopped. Onions bring an earthy sweetness that complements the butter and beef.
• 1 tablespoon of olive oil: For searing the beef.
• Salt and pepper to taste: Simple seasoning that allows the natural flavors of the beef to shine.
• Fresh herbs (optional): Thyme, rosemary, or parsley add depth and color.
• Juice of 1 lemon (optional): A touch of acidity balances the richness of the butter and beef.

Choosing the Right Cut of Beef

The success of butter beef hinges on choosing the right cut of meat. Since the dish relies on the tenderness and flavor of the beef, a high-quality, marbled cut is essential. Here’s a breakdown of three great options:

• Ribeye: Known for its marbling and tenderness, ribeye provides a juicy, flavorful bite. Its fat content pairs beautifully with the buttery sauce.
• Filet Mignon: This is the leanest cut of beef, offering tenderness without much fat. If you’re looking for a more delicate, melt-in-your-mouth experience, filet mignon is a perfect choice.
• Sirloin: A slightly leaner cut than ribeye, sirloin still provides ample flavor, especially when seared well and paired with the rich butter sauce.

Whichever cut you choose, make sure it’s fresh and, if possible, purchase from a trusted butcher.

Preparation

1. Preparing the Beef: Begin by patting the beef dry with paper towels. This ensures a proper sear, giving the beef a crispy, caramelized exterior. If the beef is wet, it will steam rather than sear in the pan. Once dry, season the beef generously with salt and pepper on both sides. Salt enhances the flavor of the meat, while pepper adds a bit of spice. Let the beef sit at room temperature for about 20 minutes to allow it to cook evenly.
2. Prepping the Butter Sauce: While the beef is resting, prepare the ingredients for the butter sauce. Mince the garlic and finely chop the onion. If you’re using fresh herbs like thyme or rosemary, strip the leaves off the stems and chop them finely. Cut the butter into small cubes and set it aside. This will help it melt more evenly when it’s added to the pan.

Cooking the Beef

1. Searing the Beef: Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the tablespoon of olive oil and let it heat up until it shimmers. This means the oil is hot enough for a proper sear. Place the beef in the pan without moving it for 3-4 minutes (depending on the thickness) on the first side. This will allow a nice crust to form. Flip the beef and cook for an additional 3-4 minutes for medium-rare. Adjust the cooking time for your desired level of doneness. For a perfect medium-rare steak, use a meat thermometer to check the internal temperature. It should reach about 130°F (54°C) when pulled from the heat, as the temperature will rise slightly while resting.
2. Resting the Beef: Once seared, remove the beef from the pan and let it rest on a plate. Cover it loosely with aluminum foil. Resting allows the juices to redistribute throughout the meat, ensuring a tender, juicy bite when you cut into it. Let it rest for at least 5-7 minutes.

Making the Butter Sauce

1. Cooking the Aromatics: In the same pan used to sear the beef, reduce the heat to medium and add the finely chopped onions. Sauté for 2-3 minutes until they begin to soften and turn translucent. Add the minced garlic to the pan and cook for an additional minute, stirring frequently to prevent the garlic from burning.
2. Deglazing the Pan: At this point, if you wish to add a bit of acidity, squeeze the juice of half a lemon into the pan. This step is optional, but it helps balance the richness of the butter and beef. The lemon juice will also help lift the flavorful brown bits stuck to the bottom of the pan, known as the fond.
3. Incorporating the Butter: With the aromatics softened and the pan deglazed, reduce the heat to low and start adding the butter, one cube at a time. Stir gently as each cube melts, creating a silky, rich sauce. Be careful not to let the butter brown or burn, as you want it to remain smooth and golden.
4. Adding Herbs (Optional): If you’re using fresh herbs like thyme or rosemary, add them to the sauce at this point. The herbs will infuse the butter with their flavor, adding an aromatic depth to the sauce.

Serving the Butter Beef

1. Slicing the Beef: After the beef has rested, slice it against the grain. Cutting against the grain shortens the muscle fibers, making each bite more tender. The thickness of the slices depends on your preference; thicker slices will retain more of the beef’s juiciness, while thinner slices will soak up more of the butter sauce.
2. Plating the Dish: Place the slices of beef on a serving plate. Pour the warm butter sauce with garlic, onions, and herbs over the beef, allowing the sauce to coat the meat generously. Garnish with a sprinkle of fresh parsley for color and a burst of freshness.

Pairing and Serving Suggestions

Butter beef is a rich and flavorful dish that pairs well with a variety of sides. Here are some recommendations:

• Mashed Potatoes: Creamy mashed potatoes are a classic side that complements the buttery richness of the beef.
• Roasted Vegetables: Roasted carrots, asparagus, or Brussels sprouts bring a crunchy texture and balance the richness of the meat.
• Fresh Salad: A simple green salad with a tangy vinaigrette can help cut through the richness of the beef and butter sauce.
• Crusty Bread: A slice of warm, crusty bread is perfect for soaking up the butter sauce.

Final Thoughts

Butter beef is a luxurious, comforting dish that doesn’t require complicated techniques or ingredients. By focusing on high-quality beef, proper seasoning, and a simple but flavorful butter sauce, you can create a meal that feels both indulgent and satisfying. This recipe can be easily customized to your liking—whether you prefer a different cut of beef, adding a splash of wine to the sauce, or incorporating different herbs for flavor. Ultimately, the key is in balancing the rich butter and tender beef, resulting in a dish that’s sure to be a hit at any dinner table.