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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.

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, 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

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