Name: Pan Seared Ribeye with Garlic Butter Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 (16 oz) Ribeye Steaks; 1 tablespoon Olive Oil; 2 teaspoons Sea Salt; 1 teaspoon Fresh Cracked Black Peppercorns; 2 ounces Unsalted Butter, room temperature; 1 ounce Garlic, minced; 1 Rosemary Sprig

Jump to Recipe

Introduction

Pan seared ribeye with garlic butter is a simple yet decadent steak recipe that highlights the natural flavor of the beef. This method creates a beautifully crusted steak with a rich, flavorful garlic butter sauce. Perfect for a quick weeknight dinner or a special occasion.

Pan Seared Ribeye with Garlic Butter Recipe - Recipe Image

Ingredients

2 (16 oz) Ribeye Steaks
1 tablespoon Olive Oil
2 teaspoons Sea Salt
1 teaspoon Fresh Cracked Black Peppercorns
2 ounces Unsalted Butter, at room temperature
1 ounce Garlic, minced
1 Rosemary Sprig

Instructions

Step 1: Allow the ribeye steaks to come to room temperature, then pat them dry thoroughly with paper towels.
Step 2: Heat a cast iron or oven-safe skillet over high heat for 3 to 5 minutes until evenly hot. Add the olive oil and heat until shimmering.
Step 3: Season one side of the steak with half of the sea salt and black pepper, then place that side down into the hot pan. Sear for 2 to 3 minutes without moving the steak.
Step 4: While the first side sears, season the other side of the steak with the remaining salt and pepper.
Step 5: Flip the steak using tongs and sear the second side for another 2 to 3 minutes.
Step 6: Reduce the heat to medium-low and add the unsalted butter, minced garlic, and rosemary sprig to the pan.
Step 7: Once the butter has melted, turn the steak a third time and cook for 1 minute. Continuously spoon the melted garlic butter mixture over the steak as it cooks.
Step 8: Turn the steak a fourth time and cook for an additional 1 minute while continuing to drizzle the garlic butter over it.
Step 9: Check the steak’s internal temperature with a meat thermometer or test its texture to ensure it reaches your preferred doneness. Adjust cooking time as needed while turning evenly on each side.
Step 10: Remove the steak from the pan and transfer to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute.
Step 11: Slice the steak into half-inch thick pieces against the grain and serve with the garlic butter and rosemary sauce from the skillet.

Tips & Variations

Use a cast iron skillet for the best sear and even heating.
Bring steak to room temperature to ensure even cooking.
Feel the firmness of the steak with your hand based on finger-pressure tests to judge doneness if you don’t have a thermometer.
Try adding a splash of fresh lemon juice to the garlic butter for a bright finish.
Swap rosemary for thyme for a different herb flavor.

Storage

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a 300°F oven to avoid overcooking. The garlic butter sauce can be reheated separately and poured over the steak after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when my ribeye is cooked to the right doneness?

Use a meat thermometer to check the internal temperature: rare is 130-135°F, medium-rare around 140°F, medium at 155°F, and well-done at 165°F. Alternatively, use the hand-firmness test to gauge texture.

Can I use a different cut of steak for this recipe?

Yes, you can use other steaks like New York strip, sirloin, or filet mignon. Just adjust cooking times depending on thickness and fat content for best results.