Garlic Butter Ribeye Steak (Pan-Seared)
Have you ever wondered why restaurant steaks taste so much better than what you cook at home? Is it really just fancy equipment, or could it be the simple techniques that transform an ordinary cut into something extraordinary? The secret might be simpler than you think.
Creating a perfect garlic butter ribeye steak at home doesn’t require professional training or expensive equipment. With the right approach to pan-searing and a decadent garlic butter finish, you can achieve steakhouse quality results right on your stovetop.
Ingredients List
- 2 ribeye steaks (1.5 inches thick, about 12-16 oz each)
- 2 tablespoons high-heat oil (avocado, grapeseed, or clarified butter)
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Coarse sea salt (or kosher salt)
- Freshly ground black pepper
- 1 teaspoon fresh lemon juice (optional)
Substitution options: Replace ribeye with New York strip or T-bone if preferred. Ghee works wonderfully instead of regular butter for a nuttier flavor. No fresh herbs? Use 1 teaspoon each of dried rosemary and thyme.
Timing
Preparation time: 15 minutes (including bringing steaks to room temperature)
Cooking time: 12-15 minutes
Resting time: 10 minutes
Total time: 35-40 minutes, which is significantly faster than most restaurant preparation methods while delivering comparable results.
Step-by-Step Instructions
Step 1: Prepare Your Steaks
Remove your ribeye steaks from the refrigerator 30-45 minutes before cooking. Pat them completely dry with paper towels – this is crucial for achieving that perfect sear. Season generously on all sides with coarse salt and freshly ground black pepper, pressing the seasonings into the meat.
Step 2: Heat Your Pan
Place a heavy cast-iron skillet over medium-high heat until it’s smoking hot. This typically takes 5-7 minutes. The pan must be scorching to create that beautiful crust that defines a perfect pan seared steak. A properly heated pan is non-negotiable for steakhouse quality results.
Step 3: Sear the Steaks
Add your high-heat oil to the pan – it should shimmer immediately. Carefully place your steaks in the pan, laying them away from you to prevent oil splatter. For medium-rare perfection, sear for 4-5 minutes on the first side without moving them. This patience rewards you with a magnificent crust.
Step 4: Flip and Continue Cooking
Flip the steaks once and sear the second side for about 3-4 minutes. For thicker cuts, you may also briefly sear the edges by holding the steaks with tongs and pressing them against the hot pan for 30 seconds per edge.
Step 5: Prepare the Garlic Butter
Reduce heat to medium. Add butter, minced garlic, rosemary, and thyme to the pan. As the butter melts, it will become fragrant and begin to brown slightly. This creates a nutty, rich flavor profile that elevates your garlic butter ribeye steak to restaurant quality.
Step 6: Baste the Steaks
Tilt the pan slightly to pool the garlic-infused butter at one end. Using a spoon, continuously baste the steaks with this aromatic butter for about 1-2 minutes. This technique, called “arroser” in French cooking, infuses the meat with incredible flavor while helping it cook evenly.
Step 7: Check Temperature
Use an instant-read thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember that temperatures will rise about 5 degrees during resting. For a perfect medium-rare garlic butter ribeye steak, aim for 130°F before resting.
Step 8: Rest Your Steaks
Transfer the steaks to a cutting board or warm plate. Spoon some of the garlic butter over them, then let them rest for 10 minutes. This crucial step allows juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful.
Nutritional Information
Per serving (based on one 14 oz ribeye with garlic butter):
Calories: 850-950 kcal
Protein: 65-70g
Fat: 65-75g (primarily from the marbling that gives ribeye its characteristic flavor)
Carbohydrates: 2-3g
Sodium: 750-850mg (varies based on seasoning)
This garlic butter ribeye steak provides approximately 120% of your daily B12 requirements and 40% of your daily iron needs, making it not just delicious but nutritionally significant for these essential nutrients.
Healthier Alternatives for the Recipe
For a lighter version without sacrificing flavor, consider these modifications:
• Use grass-fed beef, which typically contains more omega-3 fatty acids and less total fat than conventional beef.
• Reduce butter to 2 tablespoons and supplement with 1 tablespoon of extra virgin olive oil for a healthier fat profile.
• For lower sodium content, use a salt-free herb blend with the black pepper for seasoning.
• Consider leaner cuts like sirloin if you’re watching fat intake, though you may need to adjust cooking times accordingly.
• Add a tablespoon of fresh herbs like parsley to the garlic butter for additional antioxidants and brightened flavor.
Serving Suggestions
Elevate your steak dinner with these complementary sides:
• Roasted garlic mashed potatoes or cauliflower purée make perfect vehicles for extra garlic butter.
• A bright arugula salad with lemon vinaigrette cuts through the richness of the steak.
• Grilled asparagus or broccolini adds color and nutritional balance.
• For wine pairing, a bold Cabernet Sauvignon or Malbec stands up beautifully to the robust flavors.
• Consider a crusty sourdough bread for soaking up the remaining garlic butter – too delicious to waste!
Common Mistakes to Avoid
- Cooking cold steak: Always bring steaks to room temperature first. Cold meat cooks unevenly and can seize up in a hot pan.
- Underseasoning: Ribeyes need generous salt to enhance their natural flavors. Season more than you think you should.
- Overcrowding the pan: Cook one steak at a time if necessary. Crowding creates steam instead of sear.
- Constantly flipping: Let the steak develop a crust before turning. Multiple flips prevent proper caramelization.
- Skipping the rest: The 10-minute rest is non-negotiable for juicy results. Cut too soon, and you’ll lose precious juices.
- Burning the garlic: Add garlic only after reducing heat to prevent bitterness from burnt garlic.
Storing Tips for the Recipe
While steaks are best enjoyed fresh, leftovers can be properly stored for later enjoyment:
Let any leftover steak cool completely before refrigerating. Store in an airtight container for up to 3 days.
For reheating, avoid the microwave which will toughen the meat. Instead, slice the cold steak thinly and warm briefly in a skillet with a splash of beef broth.
The garlic butter can be made ahead and refrigerated for up to 1 week or frozen for 3 months. Shape into a log using parchment paper for easy slicing.
Consider intentionally cooking extra steak for cold steak sandwiches or salads the next day – sometimes the leftovers create entirely new culinary experiences!
Conclusion
Mastering the art of the perfect pan-seared ribeye with garlic butter is a culinary skill that pays dividends in satisfaction. The combination of a properly seared crust, tender interior, and the rich flavor of garlic-infused butter creates a restaurant-quality experience in your own kitchen.
Have you tried this technique for creating the ultimate steak dinner? Share your results or questions in the comments below! And if you enjoyed this recipe, be sure to check out our other steakhouse classics you can recreate at home. Your journey to becoming your family’s favorite chef starts with mastering fundamentals like this perfect ribeye.
