Description
This Ribeye Steak recipe is a restaurant-quality favorite—thick, juicy steaks seared to perfection and finished with a rich garlic butter sauce.
Ingredients
Scale
- 2 boneless ribeye steaks (about 1¼ inches thick, 10–12 oz each)
- 2 tablespoons olive oil or avocado oil
- 1½ teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic (smashed)
- 2 sprigs fresh rosemary or thyme
- Optional: Flaky salt for serving
Instructions
- Take steaks out of the refrigerator 30–40 minutes before cooking.
- Pat the steaks completely dry with paper towels.
- Brush both sides with olive oil, then season generously with salt and pepper.
- Heat a cast-iron skillet over medium-high heat for 2–3 minutes until very hot.
- Place the steaks in the hot skillet and sear for 3–4 minutes per side without moving them.
- Reduce heat to medium. Add butter, garlic, and rosemary (or thyme).
- As the butter melts, tilt the pan and spoon the melted butter over the steaks repeatedly for 1–2 minutes.
- Check doneness using an instant-read thermometer.
- Transfer the steaks to a plate or cutting board and let rest for 5 minutes before slicing.
- Sprinkle with flaky salt if desired.
Notes
- Use an instant-read thermometer for accuracy.
- Resting the steaks allows juices to redistribute.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 800
- Sugar: 0g
- Sodium: 1200mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 60g
- Cholesterol: 150mg
Keywords: ribeye steak, garlic butter, restaurant-quality, dinner recipe