Some meals are a celebration all on their own, and a perfectly cooked steak is at the top of that list. This Ribeye Steak with Garlic Butter is a simple, elegant, and incredibly delicious dinner that you can make in your own kitchen. The ribeye is seared to a beautiful, deep, and savory crust, and it’s all topped with a rich, melting garlic herb butter that makes every single bite pure heaven. It’s a meal that feels both luxurious and comforting, and it’s surprisingly easy to master.
Why I Love This Recipe
I’m a firm believer that the best flavors come from simple, quality ingredients. This recipe is a perfect example of that philosophy. The key to a great steak is a hot pan and a well-seasoned piece of meat. Searing the ribeye creates that amazing crust, and the final touch of adding butter, garlic, and fresh herbs to baste the steak in the last minute of cooking infuses it with a phenomenal flavor and aroma that’s pure magic. It’s a foolproof way to ensure a perfectly cooked, juicy, and flavorful steak that will impress everyone at the table.
Ingredients
(Serves 2)
- 2 ribeye steaks (about 300g each), about 1-1.5 inches thick
- 1 tablespoon olive oil
- 50g (about 3 1/2 tablespoons) butter
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Swaps and Notes
- Steak: While a ribeye is fantastic for its marbling and flavor, you can use other cuts of steak like a New York strip or a filet mignon. Just be sure to adjust the cooking time for the thickness of your steak.
- Butter: Unsalted butter is my preference here, but you can use salted butter. Just be mindful of the salt you add to the steak.
- Herbs: Fresh parsley is a great choice, but you can also use other fresh herbs like thyme or rosemary.
- Garlic: Freshly minced garlic is a must for this recipe. It adds a beautiful, aromatic flavor that you just can’t get from garlic powder.
Step-by-Step Instructions
- Prep the Steaks: Pat the ribeye steaks completely dry with a paper towel. Season them generously on all sides with salt and freshly ground black pepper.
- Sear the Steaks: Heat a heavy-bottomed skillet or a cast iron skillet over high heat for about 5 minutes, until it is smoking hot. Add the olive oil. Carefully place the steaks in the hot pan. Sear for 3-4 minutes per side for a medium-rare steak, or adjust the time for your desired level of doneness.
- Make the Garlic Butter: During the last minute of cooking, add the butter, minced garlic, and chopped fresh parsley to the pan. Tilt the pan and use a spoon to baste the steaks with the melted, herbed butter.
- Rest and Serve: Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring a tender, juicy result. Serve the steaks whole or sliced, topped with the leftover garlic butter from the pan.
Tips for Success
- Room Temperature Steaks: Letting the steaks come to room temperature for about 15 minutes before cooking helps them cook more evenly.
- Hot Pan, Dry Steak: A screaming-hot pan and a bone-dry steak are the secrets to a perfect sear and a beautiful crust.
- Rest the Steak: Don’t skip the resting step! It’s crucial for a juicy, tender steak.
Serving Suggestions and Pairings
This steak is a meal in itself, but it pairs beautifully with a few simple sides. A side of my Totchos would be a fun and delicious side dish. You could also serve it with a simple garden salad or some roasted vegetables. For a beverage pairing, a bold red wine like a Cabernet Sauvignon or a Malbec would be a classic choice.
Nutritional Information (per steak)
Please note: This is an estimated nutritional breakdown and can vary based on specific ingredients and brands used.
- Calories: Approx. 720 kcal
- Protein: Approx. 52g
- Fat: Approx. 54g
- Carbohydrates: Approx. 2g
Storage and Leftover Tips
This is a meal that’s best enjoyed fresh. Leftover steak can be stored in an airtight container in the refrigerator for up to 2 days, and is great sliced cold on a salad or in a sandwich.
More Recipes You Will Love
If you love a good hearty, satisfying meal, you’ll love these other recipes:
- This Crockpot Nacho Dip is guaranteed to disappear in minutes.
- This Walking Taco Bar is a fantastic idea for a no-fuss party.
- This Baked Kosher Salami is a great choice for a simple, savory appetizer.
- And this Dorito Casserole is my favorite weeknight dinner shortcut that’s always a hit.
Final Thoughts
This Ribeye Steak with Garlic Butter is a delicious and impressive meal that proves you don’t have to go to a fancy steakhouse to enjoy a fantastic steak. The combination of the juicy steak and the rich, melting garlic butter is a culinary masterpiece.
I hope you give this recipe a try and enjoy every delicious bite! Let me know in the comments below what your favorite way to cook steak is. Happy cooking!
My Favorite Ribeye Steak with Garlic Butter
Ingredients
- 1 tablespoon olive oil
- 2 ribeye steaks (about 1 inch thick)
- Salt and pepper, to taste
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon chopped fresh parsley
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat your skillet over medium-high heat and add the olive oil.
- Season the ribeye steaks generously with salt and pepper on both sides.
- Once the oil is shimmering, carefully place the ribeye steaks in the skillet.
- Sear the steaks for about 4-5 minutes on one side, until a nice crust forms.
- Flip the steaks and cook for an additional 3-4 minutes for medium-rare, or to your desired doneness.
- In the last minute of cooking, add the butter, garlic, parsley, and thyme to the skillet.
- Baste the steaks with the melted garlic butter using a spoon.
- Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.
- Serve the steaks topped with the garlic butter and enjoy!
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