Description
Garlic Herb Butter Ribeye Steak, pan-seared to juicy perfection. A simple yet flavorful steak recipe that feels special, even with kitchen mishaps.
Ingredients
Scale
- Steak & Base:
- 2 (1-inch thick) ribeye steaks
- 1 tbsp olive oil
- Aromatic Butter Blend:
- 4 tbsp unsalted butter
- 4–5 fresh garlic cloves, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Seasoning Essentials:
- 1 tsp kosher salt (or to taste)
- 1/2 tsp freshly ground black pepper (or to taste)
- Finishing Touches:
- Extra fresh herbs for garnish (optional)
Instructions
- Prep the Ribeye Steak: First things first, take those beautiful steaks out of the fridge about 30-45 minutes before you plan to cook. This is a non-negotiable step, it helps the steak cook more evenly. Pat them bone-dry with paper towels, like, really dry. This is where I learned my lesson from that sad, grey steak incident! Season them generously on both sides with salt and pepper. Don’t be shy; the steak needs that seasoning!
- Heat the Skillet: Place a heavy-bottomed skillet—a cast iron is my absolute favorite for this, it just gets so wonderfully hot—over high heat. Add a tablespoon of olive oil and let it get shimmering hot, almost to the smoking point. You want that pan screaming hot for a proper sear. I remember watching the oil ripple and knowing it was time, feeling that little thrill of anticipation.
- Sear the Steak: Carefully place the seasoned steaks into the hot skillet. Don’t overcrowd the pan, hon! If you’re cooking more than one, do them in batches. Let them sear undisturbed for 2-3 minutes per side for a gorgeous, deep brown crust. You’ll hear that satisfying sizzle, and the smell, oh, the smell starts to build, promising something amazing. Don’t touch it, just let it do its thing!
- Add the Aromatic Butter: Reduce the heat to medium-low. Add the butter, smashed garlic cloves, rosemary, and thyme to the skillet. Once the butter is melted and foamy, tilt the pan slightly and, using a spoon, baste the steak continuously with the herb butter for about 1-2 minutes, flipping halfway through. This is where the magic happens; the garlic herb butter permeates the meat, and it smells absolutely divine!
- Check for Doneness: For a medium-rare Garlic Herb Butter Ribeye Steak (my personal favorite!), aim for an internal temperature of 130-135°F. Use a meat thermometer, please! It’s your best friend here. For medium, target 135-140°F. I’ve overcooked a steak or two by guessing, and trust me, it’s a bummer when it’s not as juicy as you hoped.
- Rest and Serve: This step is crucial, don’t skip it! Transfer the steaks to a cutting board and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and succulent. If you cut into it too soon, all those delicious juices just run out! Slice against the grain and drizzle with any remaining garlic herb butter from the pan. It’s truly a sight to behold!