Here’s a delicious and simple recipe for Pan-Seared Ribeye with Garlic Butter that yields a perfectly juicy, flavorful steak with a rich, buttery finish.
Ingredients:
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1 ribeye steak (1–1.5 inches thick, about 12–16 oz)
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Salt & freshly ground black pepper (to taste)
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2 tbsp high-smoke-point oil (avocado, grapeseed, or vegetable oil)
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3 tbsp unsalted butter
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3 garlic cloves (smashed or minced)
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1–2 sprigs fresh thyme or rosemary (optional)
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1/4 tsp red pepper flakes (optional, for heat)
Instructions:
1. Prep the Steak
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Take the steak out of the fridge 30–60 minutes before cooking to bring it to room temperature (for even cooking).
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Pat the steak very dry with paper towels (this ensures a good sear).
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Season generously with salt and pepper on both sides.
2. Heat the Pan
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Heat a heavy skillet (cast iron or stainless steel) over medium-high heat until very hot (about 2–3 minutes).
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Add the oil and swirl to coat the pan—it should shimmer but not smoke excessively.
3. Sear the Steak
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Place the steak in the pan and press down lightly for even contact.
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Cook undisturbed for 3–4 minutes until a deep golden-brown crust forms.
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Flip and cook the other side for another 3–4 minutes for medium-rare (adjust time for desired doneness):
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Rare: 2–3 min per side (125°F internal)
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Medium-rare: 3–4 min per side (130–135°F)
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Medium: 4–5 min per side (140–145°F)
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4. Add Garlic Butter & Baste
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Reduce heat to medium-low and add butter, garlic, and herbs (if using).
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Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 1–2 minutes to infuse flavor.
5. Rest & Serve
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Transfer the steak to a cutting board and let rest for 5–10 minutes (to retain juices).
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Slice against the grain and drizzle with the leftover garlic butter from the pan.
Serving Suggestions:
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Pair with mashed potatoes, roasted vegetables, or a simple salad.
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For extra richness, top with a pat of leftover garlic butter right before serving.
Enjoy your perfectly seared, buttery ribeye! 🥩🧄🔥
