Name: Pan Seared Ribeye with Garlic Butter Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 (16 oz) Ribeye Steaks; 1 tablespoon Olive Oil; 2 teaspoons Sea Salt; 1 teaspoon Fresh Cracked Black Peppercorns; 2 ounces Unsalted Butter, at room temperature; 1 ounce Garlic, minced; 1 Rosemary sprig

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Introduction

This pan-seared ribeye with garlic butter is a simple yet impressively flavorful steak dish perfect for any occasion. Juicy and tender with a rich garlic herb butter sauce, it delivers restaurant-quality results right at home in just 25 minutes.

A wooden board holds a thick steak seasoned with black pepper and herbs, with a few slices cut to show a juicy pink inside; a sprig of fresh rosemary and roasted garlic cloves sit beside the steak, adding green and golden tones. Behind the board, a white bowl filled with bright mixed vegetables—orange carrots, green beans, and white cauliflower—offers a colorful contrast. The whole scene is set on a white marbled surface with a blurry background including cast iron pans and a brown pot. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (16 oz) Ribeye Steaks
1 tablespoon Olive Oil

2 teaspoons Sea Salt
1 teaspoon Fresh Cracked Black Peppercorns

2 ounces Unsalted Butter, room temperature
1 ounce Garlic, minced

1 Rosemary Sprig

Instructions

Step 1: Allow the ribeye steaks to come to room temperature, then pat them dry thoroughly with paper towels to ensure a good sear.
Step 2: Heat a cast iron or oven-safe skillet over high heat for 3–5 minutes until warm throughout. Add the olive oil to the skillet.

Step 3: Season one side of each steak with half the sea salt and black pepper. Place the seasoned side down into the hot skillet and sear for 2–3 minutes.
Step 4: While the first side is searing, season the other side of the steaks with the remaining salt and pepper.
Step 5: Flip the steaks using tongs and sear the second side for another 2–3 minutes.

Step 6: Reduce the heat to medium-low. Add the butter, minced garlic, and rosemary sprig to the skillet.
Step 7: Once the butter has melted, turn the steaks a third time and cook for 1 minute. Use a spoon to drizzle the melted butter, garlic, and rosemary mixture over the steaks.
Step 8: Turn the steaks a fourth time and cook for another 1 minute, continuing to spoon the butter mixture over them.

Step 9: Use a meat thermometer or texture test to check steak doneness and determine if additional cooking time is needed, turning the steaks evenly as you cook.
Step 10: When the steaks reach your preferred doneness, remove them from the skillet and let rest on a cutting board for 5 minutes to reabsorb juices and finish cooking with residual heat.
Step 11: After resting, slice the steaks into half-inch thick pieces across the grain. Serve topped with the garlic butter and rosemary sauce from the pan.

Tips & Variations

For an extra smoky flavor, try adding a splash of Worcestershire sauce to the butter during the last steps of cooking.
Use a meat thermometer for perfect doneness: 130–135 °F for rare, 140 °F for medium-rare, 155 °F for medium, and 165 °F for well-done.
If you don’t have fresh rosemary, substitute with thyme or oregano for a slightly different herb flavor.

Letting the steak come to room temperature before cooking helps it cook more evenly.

Storage

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve juiciness, basting with leftover garlic butter if available. Avoid microwaving to prevent toughness.

How to Serve

The image shows a thick, juicy steak on a wooden cutting board with one large unsliced piece and three thick slices in front, each with a brown crust and tender pink center. On the board next to the steak are roasted garlic cloves and fresh green rosemary sprigs. Behind the cutting board, there is a white bowl filled with colorful cooked vegetables including orange carrot sticks, green beans, and white cauliflower. The surface is a white marbled texture, enhancing the colors and textures of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when my steak is done?

The most accurate way is to use a meat thermometer and cook to your preferred internal temperature. Alternatively, the texture test using your hand’s fleshy area can help estimate doneness by feel.

Can I use a different cut of steak?

Yes, this method works well with other thick-cut steaks like New York strip or filet mignon. Adjust cooking times slightly depending on thickness and cut.