Description
This Garlic Herb Butter Ribeye Steak is seared to juicy perfection. Learn my simple tricks for a flavorful, tender steak every time, even with kitchen mishaps.
Ingredients
Scale
- Main Event:
- 2 (1-inch thick) boneless ribeye steaks (about 10–12 oz each)
- Flavor Builders:
- 1/2 cup unsalted butter (1 stick), softened
- 4–5 cloves garlic, minced
- 2 sprigs fresh rosemary, finely chopped
- 2 sprigs fresh thyme, finely chopped
- Pantry Staples:
- 1 tablespoon olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Finishing Touch:
- Flaky sea salt (optional, for serving)
Instructions
- Prep the Ribeye Steak:: First things first, pull your ribeye steaks out of the fridge about 30-40 minutes before you plan to cook them. This is a game-changer, hon, I swear! It lets the meat come to room temp, ensuring a more even cook from edge to center. Pat them *really* dry with paper towels; moisture is the enemy of a good crust. Season generously all over with kosher salt and black pepper. I always forget this step and end up doing it last minute, which is chaotic and sometimes I get salt everywhere!
- Whip Up the Garlic Herb Butter:: While your steaks are chilling, let’s make that glorious garlic herb butter. In a small bowl, combine the softened unsalted butter, minced garlic, chopped fresh rosemary, and chopped fresh thyme. Mash it all together with a fork until it’s well combined. It should smell absolutely divine, a little herby and pungent. This is where I sometimes get impatient and try to use butter that’s too cold, ending up with little lumps of herb instead of a smooth blend. Don’t be like me!
- Sear the Garlic Herb Butter Ribeye:: Heat a heavy-bottomed skillet (cast iron is my favorite for this!) over medium-high heat until it’s smoking hot. Add the olive oil. Once shimmering, carefully place your seasoned ribeye steaks in the pan. Don’t crowd the pan, or you won’t get that crust! Sear for 2-3 minutes per side for a gorgeous, deep brown crust. You’ll hear that satisfying sizzle, and the smell of searing beef is just… *chef’s kiss*. This step is where I always get so excited!
- Baste the Garlic Herb Butter Ribeye:: After searing both sides, reduce the heat to medium-low. Add half of your prepared garlic herb butter to the pan. As it melts, tilt the pan slightly and, using a spoon, baste the melting butter over the steaks continuously. This infuses the ribeye with incredible flavor and helps it cook through. Keep basting for another 2-4 minutes, flipping once or twice, until your steak reaches your desired doneness. I always poke it with a meat thermometer; it’s the only way I don’t overcook it.
- Rest Your Garlic Herb Butter Ribeye Steak:: This step is so crucial, I can’t stress it enough! Transfer the cooked Garlic Herb Butter Ribeye Steak to a cutting board. Dollop the remaining garlic herb butter over the top of each steak. Loosely tent it with foil and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender and juicy. Honestly, I used to skip this, and my steaks were always a little dry. Big mistake, learn from my errors!
- Slice and Serve Your Garlic Herb Butter Ribeye Steak:: Once rested, slice your Garlic Herb Butter Ribeye Steak against the grain into thick, juicy pieces. A sharp knife makes this so much easier, trust me. You’ll see those beautiful pink centers and that amazing crust. Drizzle any accumulated pan juices (and melted butter!) over the slices. A sprinkle of flaky sea salt, if you’re feeling fancy, is a lovely finishing touch. Serve immediately and watch it disappear, it always does in my house!