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Pan Seared Ribeye with Garlic Butter Recipe

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★★★★★

4.9 from 123 reviews

This Pan Seared Ribeye with Garlic Butter recipe delivers a perfectly cooked, tender and flavorful steak with a rich garlic rosemary butter sauce. Using a cast iron skillet, the steak is seared on high heat to lock in juices and then finished with aromatic butter for an indulgent finish. Ideal for a quick yet impressive dinner, this method ensures a juicy ribeye with a mouthwatering crust.

Ingredients

Scale

Steak

  • 2 (16 oz) Ribeye Steaks
  • 1 tablespoon Olive Oil
  • 2 teaspoons Sea Salt
  • 1 teaspoon Fresh Cracked Black Peppercorns

Garlic Butter Sauce

  • 2 ounces Unsalted Butter, room temperature
  • 1 ounce Garlic, minced
  • 1 Rosemary Sprig

Instructions

  1. Bring steak to room temperature. Allow the ribeye steaks to come to room temperature before cooking. Pat them thoroughly dry with paper towels to ensure a good sear.
  2. Heat skillet and add oil. Place a cast iron or oven-safe skillet on high heat for 3–5 minutes until hot throughout. Add 1 tablespoon olive oil and allow it to heat.
  3. Season and sear steak first side. Season one side of each steak with half the salt and black pepper, then place that side down into the hot skillet. Sear for 2–3 minutes without moving.
  4. Season second side in pan. While the first side sears, season the other side of the steak with the remaining salt and pepper while it is still in the pan.
  5. Flip and sear second side. Using tongs, flip the steak and sear the other side for 2–3 minutes.
  6. Reduce heat and add butter, garlic, and rosemary. Lower heat to medium-low and add the room temperature butter, minced garlic, and rosemary sprig to the skillet.
  7. Turn steak, drizzle butter continuously. Once butter is melted, turn the steak a third time and cook an additional 1 minute. Use a spoon to continually scoop and drizzle the butter mixture over the steak. Turn the steak a fourth time and repeat the basting for another minute.
  8. Check steak temperature for doneness and turn evenly. Use a meat thermometer or the texture method to test steak doneness. Make sure to turn the steak an even number of times on each side to cook evenly according to your preference: Rare (130-135°F), Medium-Rare (140°F), Medium (155°F), or Well-Done (165°F).
  9. Rest steak for 5 minutes. Remove the steak from heat and let it rest on a cutting board for 5 minutes. This allows juices to redistribute and the steak to finish cooking from residual heat.
  10. Slice and serve with garlic butter sauce. After resting, slice the steak into half-inch thick slices against the grain. Serve topped with the garlic butter and rosemary sauce from the skillet.

Notes

  • Bringing the steak to room temperature helps it cook more evenly.
  • Using a cast iron skillet ensures a great sear and even heat distribution.
  • Basting the steak with garlic butter adds deep flavor and moisture.
  • Resting the steak is essential to keep it juicy and flavorful.
  • Use a meat thermometer for precise doneness or refer to the texture test explained.
  • Always slice against the grain to maximize tenderness.

Keywords: Pan Seared Ribeye, Garlic Butter Steak, Ribeye Steak Recipe, Easy Steak Dinner, Cast Iron Steak

Find it online: https://recipeswithria.com/pan-seared-ribeye-with-garlic-butter-recipe/