Pan Seared Ribeye with Garlic Butter Recipe

Introduction

This pan-seared ribeye with garlic butter is a simple yet elegant way to enjoy a perfectly cooked steak at home. With a rich garlic butter sauce and a fragrant rosemary touch, it’s a flavorful meal ready in just 25 minutes.

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

1. Step 1: Allow the ribeye steaks to come to room temperature and pat them dry thoroughly with paper towels.
2. Step 2: Heat a cast iron or oven-safe skillet on high for 3–5 minutes until evenly hot, then add the olive oil.
3. Step 3: Season one side of each steak with half the sea salt and black pepper, then place that side down in the hot pan. Sear for 2–3 minutes.
4. Step 4: While the first side cooks, season the other side of the steak with the remaining salt and pepper.
5. Step 5: Flip the steaks using tongs and sear the second side for another 2–3 minutes.
6. Step 6: Reduce heat to medium-low and add the butter, minced garlic, and rosemary sprig to the skillet.
7. Step 7: Once the butter melts, turn the steaks a third time. Use a spoon to baste the garlic butter mixture over the steaks while cooking for 1 minute.
8. Step 8: Turn the steaks a fourth time and continue basting with the butter mixture for another 1 minute.
9. Step 9: Use a meat thermometer or texture test to check doneness: Rare (130–135 °F), Medium-Rare (140 °F), Medium (155 °F), or Well-Done (165 °F). Continue cooking as needed, turning evenly.
10. Step 10: Remove the steaks from heat and transfer them to a cutting board. Let rest for 5 minutes to allow the juices to redistribute.
11. Step 11: Slice the steaks into half-inch thick pieces across the grain. Serve with the garlic butter and rosemary sauce from the skillet.

Tips & Variations

• For best results, use a cast iron skillet for even heat distribution and excellent searing.
• Try adding a splash of lemon juice or a pinch of chili flakes to the garlic butter for a bright or spicy twist.
• If you don’t have fresh rosemary, dried rosemary can be used but add it early during butter melting to release flavor.
• Use a meat thermometer to avoid overcooking and achieve your desired doneness every time.

Storage

Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or use a microwave at short intervals to avoid drying out. Adding a bit of butter while reheating helps retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the steak is done?

You can check doneness using a meat thermometer or the hand texture method. Target temperatures range from 130–135 °F for rare to 165 °F for well-done. The texture test involves comparing the firmness of the steak to different parts of your hand.

Can I use a different cut of steak?

Yes, this method works well with other thick cuts like strip steak or filet mignon. Adjust searing and cooking times depending on thickness and cut to ensure proper doneness.

Pan Seared Ribeye with Garlic Butter Recipe

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4.4 from 86 reviews

This Pan Seared Ribeye with Garlic Butter recipe delivers a perfectly cooked, juicy ribeye steak enhanced by a fragrant garlic butter and rosemary sauce. The cooking process involves searing the steak on a hot cast iron skillet to develop a flavorful crust and finishing with a buttery herb drizzle, making a restaurant-quality steak dinner achievable at home in just 25 minutes.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

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, at room temperature
• 1 ounce Garlic, minced
• 1 Rosemary Sprig

Instructions

1. Bring Steak to Room Temperature: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 20-30 minutes. This helps ensure even cooking. Pat the steaks dry thoroughly with paper towels to promote a good sear.
2. Heat Skillet and Add Oil: Place a cast iron or oven-safe skillet on the stove over high heat. Heat for 3-5 minutes until the skillet is hot throughout. Add 1 tablespoon of olive oil and allow it to heat until shimmering.
3. Season and Sear First Side: Season the top side of the steak with half of the sea salt and black pepper. Place the seasoned side down into the hot skillet and sear without moving for 2-3 minutes to develop a crust.
4. Season Second Side While First Side Searing: Season the other side of the steak with the remaining sea salt and black pepper while it’s cooking in the pan.
5. Flip and Sear Second Side: Using tongs, flip the steak carefully and sear the second side for another 2-3 minutes.
6. Reduce Heat and Add Butter, Garlic, and Rosemary: Lower the heat to medium-low. Add the unsalted butter, minced garlic, and rosemary sprig to the skillet. Allow the butter to melt and aromas to infuse.
7. Turn Steak and Baste with Butter: Turn the steak a third time, cooking for 1 minute while frequently spooning the melted garlic butter and rosemary mixture over the steak to baste it. Then flip the steak a fourth time and continue basting for another 1 minute.
8. Check Temperature and Adjust Cooking: Use a meat thermometer to check the steak’s internal temperature for your desired doneness (Rare: 130-135°F, Medium-Rare: 140°F, Medium: 155°F, Well-Done: 165°F). Continue cooking as needed, turning evenly each time to ensure uniform cooking.
9. Rest the Steak: Remove the steak from the heat and transfer it to a cutting board. Let it rest for 5 minutes to allow juices to redistribute and the residual heat to finish cooking.
10. Slice and Serve: Slice the ribeye into half-inch thick slices across the grain. Serve immediately with the garlic butter and rosemary sauce from the skillet spooned over the top for maximum flavor.

Notes

• Bringing the steak to room temperature before cooking ensures even doneness.
• Patting the steak dry helps achieve a crispy, flavorful crust.
• Use a cast iron skillet for best heat retention and searing.
• Basting with garlic butter adds richness and aromatic flavors.
• Resting the steak post-cooking enhances juiciness by reabsorbing the meat juices.
• Always cut across the grain for the most tender slices.

Keywords: ribeye steak, pan seared ribeye, garlic butter steak, easy steak recipe, cast iron steak