Pan-Seared Ribeye with Garlic-Herb Butter
Enjoy a perfectly seared ribeye steak with a rich, aromatic garlic-herb butter. This recipe delivers a restaurant-quality steak right in your own kitchen.
Equipment
- Paper towels
- Heavy-bottomed skillet (cast iron)
- Spoon
- Cutting board
- Foil
Ingredients
Main Ingredients
- 2 boneless ribeye or New York strip steaks (about 1.5 inches thick)
- 1 teaspoon coarse sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon high-smoke-point oil (like grapeseed, avocado, or canola oil)
Garlic Herb Butter
- 4 tablespoons unsalted butter
- 3 garlic cloves smashed or thinly sliced
- 2 fresh rosemary or thyme sprigs (or both!)
Instructions
Preparation
- Pat the steaks dry with paper towels, then season generously on all sides with salt and black pepper.
Cooking
- Heat a heavy-bottomed skillet over high heat until slightly smoking, then add the high-smoke-point oil.
- Carefully place the seasoned steaks into the hot skillet and sear undisturbed for 2-3 minutes until a deep brown crust forms.
- Flip the steaks and sear for another 2-3 minutes.
- Reduce heat to medium, then add the unsalted butter, smashed garlic, and fresh rosemary/thyme to the pan.
- Tilt the pan and continuously baste the melting butter over the steaks for 3-5 minutes, or until the desired internal temperature is reached (e.g., 130-135°F for medium-rare).
Serving
- Remove steaks from the pan, transfer to a cutting board, tent with foil, and let rest for 5-10 minutes.
Notes
For best results, allow steaks to come to room temperature for about 30 minutes before searing. An instant-read thermometer is recommended to accurately check internal temperature. Resting the steaks is crucial for juiciness.