Pan-Seared Ribeye with Garlic Butter

This recipe for pan-seared ribeye with garlic butter is perfect for steak lovers looking for a delicious, restaurant-quality meal at home. The rich, juicy flavor of the ribeye, enhanced by the fragrant garlic butter, makes this dish a true delight.


  • 2 ribeye steaks (about 1 inch thick)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Optional: a splash of red wine or beef broth for deglazing


  1. Prepare the Steaks:
  • Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
  • Pat the steaks dry with paper towels, then season generously with salt and freshly ground black pepper on both sides.
  1. Heat the Pan:
  • Heat a large cast-iron skillet over high heat until very hot, about 3-5 minutes.
  • Add the olive oil to the hot pan and swirl to coat the bottom.
  1. Sear the Steaks:
  • Place the steaks in the skillet and sear without moving them for about 3-4 minutes, until a crust forms.
  • Flip the steaks and sear the other side for another 3-4 minutes.
  1. Add Garlic Butter:
  • Reduce the heat to medium.
  • Add the butter, garlic, rosemary, and thyme to the pan.
  • Tilt the pan slightly and spoon the melted butter over the steaks continuously for about 1-2 minutes, ensuring they are well-coated and infused with the garlic and herbs.
  1. Check Doneness:
  • Use a meat thermometer to check the internal temperature of the steaks: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done.
  • If the steaks need more cooking, you can continue to baste them with the garlic butter, flipping occasionally, until they reach the desired doneness.
  1. Rest the Steaks:
  • Remove the steaks from the pan and place them on a cutting board.
  • Let them rest for about 5-10 minutes to allow the juices to redistribute.
  1. Deglaze the Pan (Optional):
  • If desired, add a splash of red wine or beef broth to the hot pan.
  • Stir and scrape up any browned bits from the bottom to create a simple pan sauce.
  • Simmer for a few minutes until slightly reduced.
  1. Serve:
  • Slice the steaks against the grain.
  • Drizzle with the garlic butter from the pan and the optional pan sauce if made.
  • Serve immediately with your favorite sides.

Enjoy your pan-seared ribeye with garlic butter!

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