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Pan Seared Ribeye with Garlic Butter Recipe

★★★★★

4.7 from 113 reviews
  • Author: Lila
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Pan Seared Ribeye with Garlic Butter recipe delivers a perfectly cooked, juicy ribeye steak enhanced by a rich garlic butter and aromatic rosemary sauce. Ideal for steak lovers seeking a flavorful, restaurant-quality meal at home, this recipe guides you through seasoning, searing, and butter-basting to achieve the ideal doneness with a tender, succulent finish.

Ingredients

Scale

Steak

  • 2 (16 oz) Ribeye Steaks
  • 1 tablespoon Olive Oil
  • 2 teaspoons Sea Salt
  • 1 teaspoon Fresh Cracked Black Peppercorns

Garlic Butter Sauce

  • 2 ounces Unsalted Butter, at room temperature
  • 1 ounce Garlic, minced
  • 1 Rosemary sprig

Instructions

  1. Bring Steak to Room Temperature: Remove the ribeye steaks from the refrigerator and allow them to come to room temperature for about 20-30 minutes. Pat the steaks thoroughly dry with paper towels to ensure a good sear.
  2. Heat Skillet and Add Oil: Place a cast iron or oven-safe skillet over high heat and preheat for 3-5 minutes until evenly hot. Add 1 tablespoon of olive oil and heat until shimmering.
  3. Season and Sear First Side: Season one side of each steak with half the sea salt and black pepper. Place the seasoned side down in the hot skillet and sear without moving for 2-3 minutes until a golden-brown crust forms.
  4. Season Second Side in Pan: While the first side is searing, season the unseasoned side of the steak with the remaining salt and pepper.
  5. Flip and Sear Second Side: Use tongs to flip the steaks and sear the other side for 2-3 minutes to develop a crust.
  6. Reduce Heat and Add Butter: Lower the heat to medium-low. Add the room temperature unsalted butter, minced garlic, and rosemary sprig to the skillet.
  7. Butter Baste the Steaks: Once the butter has melted, turn the steaks a third time and cook for 1 minute. Continuously spoon the garlic butter and rosemary over the steaks to baste and flavor them.
  8. Turn a Fourth Time and Baste: Flip the steaks again, cooking for another 1 minute while spooning the garlic butter over the meat for maximum flavor infusion.
  9. Check Doneness and Adjust Cooking: Test the internal temperature or firmness of the steaks using a meat thermometer or texture test to your preferred doneness level (Rare: 130-135°F, Medium-Rare: 140°F, Medium: 155°F, Well-Done: 165°F). Continue cooking if needed, turning evenly.
  10. Rest the Steaks: Remove the steaks from the skillet and transfer to a cutting board. Let them rest for 5 minutes to allow the juices to redistribute and the residual heat to finish cooking.
  11. Slice and Serve: After resting, slice the steaks into half-inch thick slices across the grain. Serve immediately with the garlic butter and rosemary sauce spooned over the top.

Notes

  • Bringing the steak to room temperature helps cook more evenly.
  • Patting the steak dry is essential to achieve a perfect sear.
  • Use a cast iron skillet for the best heat retention and crust formation.
  • Basting with garlic butter and rosemary infuses deep flavor and keeps the steak moist.
  • Resting the steak post-cooking ensures juicy, tender slices.
  • Use a meat thermometer for precise doneness: Rare (130-135°F), Medium-Rare (135-145°F), Medium (145-155°F), Well-Done (160-165°F).
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Keywords: pan seared ribeye, garlic butter steak, ribeye recipe, stovetop steak, garlic butter sauce

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Find it online: https://plumandpan.com/pan-seared-ribeye-with-garlic-butter-recipe/