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Garlic-Butter Steak

A steak cooked with a garlic‑parsley butter sauce.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Garlic-Butter Steak

Time4-7 minutes per side

Ingredients

Directions

Prepare

  1. Mix 1 tablespoon butter, parsley, garlic and soy sauce.

  2. Sprinkle steak with salt and pepper.

  3. In a large skillet, heat remaining butter over medium heat.

Cook and serve

  1. Add steak; cook until meat reaches desired doneness (for moderate‑rare, a thermometer should read 135° C; moderate, 140° C), 4‑7 minutes per side.

  2. Serve hot with garlic butter, as well as with rice.

Nutrition, whole recipe (rough)

372Calories
28 gProtein
27 gFat
4 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Beef100g cooked250
Butter1 tbsp (14g)102
Soy Sauce1 tbsp (15ml)9
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Adds richness and carries flavour, and its milk solids brown in the hot skillet.
Garlic
Provides pungent aroma that blooms in the warm butter.
Soy sauce
Adds savoury depth and helps the steak brown through its sugars and amino acids.
Flat iron steak or boneless top sirloin steak
Main protein; its texture sets the dish and it browns in the pan.

The step that matters

Cooking the steak to doneness. Steak keeps cooking after it leaves the heat, and thickness varies, so checking the internal temperature rather than relying only on time helps prevent overcooking.

Swap the garlic

How well each one fits the dish's main ingredients (butter, parsley, sauce, pepper):

  1. Tarragonfits better
  2. Capersfits better
  3. Thymefits better
  4. Garlicthe original

Fit is the average pairing score against butter, parsley, sauce, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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