Go Back
Garlic Butter Ribeye Steak glistens with melted butter and herbs, showcasing a delicious main course recipe.

Garlic Butter Ribeye Steak

This recipe delivers a restaurant-quality, melt-in-your-mouth ribeye steak at home. The key is searing the steak in a hot pan, then basting it with garlic butter and fresh herbs for a flavorful and tender result. Resting the steak before slicing is crucial for redistributing the juices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Olive Oil
  • 4 tablespoons Unsalted Butter
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh Rosemary, chopped optional
  • 1 teaspoon Fresh Thyme, chopped optional
  • Salt, to taste
  • Freshly ground Black Pepper, to taste

Equipment

  • Cast iron skillet or heavy-bottomed skillet
  • Spoon
  • Meat thermometer
  • Cutting board
  • Paper towels
  • Foil

Method
 

  1. Pat the ribeye steak dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
  2. Place a cast-iron skillet (or a heavy-bottomed skillet) over high heat. Add the olive oil and heat until it begins to shimmer and almost smoke.
  3. Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side, without moving it, until a deep, golden-brown crust forms.
  4. Reduce the heat to medium. Add the butter, minced garlic, rosemary, and thyme (if using) to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to continuously baste the steak with the garlic butter.
  5. Continue basting the steak for another 2-4 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature:
  6. Remove the steak from the skillet and place it on a cutting board. Tent loosely with foil and let it rest for at least 10 minutes.
  7. Slice the steak against the grain and serve immediately. Drizzle with any remaining garlic butter from the skillet.

Notes

Ensure the pan is very hot before searing the steak for the best crust. Adding the garlic and herbs after the initial sear prevents the garlic from burning. Resting the steak is essential for a tender and juicy result. For a richer flavor, use clarified butter.