Ribeye Steak with Garlic Butter

 Master the perfect Ribeye Steak with a decadent garlic butter sauce. Our detailed recipe includes cook times, intensity levels, and full nutrition facts for an unforgettable, juicy steak dinner.

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Yield: 2 servings
Prep Time: 10 minutes (plus 30-60 minutes for steaks to come to room temperature)
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 30 minutes (active time)
Cooking Intensity: Medium

There are few culinary experiences as satisfying as a perfectly cooked ribeye steak. The ribeye cut is renowned for its magnificent marbling—those thin streaks of fat that melt while cooking, basting the steak from within and creating an incredibly juicy, flavorful result. Topping it with a simple, freshly made garlic butter sauce elevates this classic dish into a truly special occasion meal. This recipe will guide you through the techniques, from searing to resting, to achieve a beautiful crust and a perfectly pink interior every time.

Ingredients

For the Steak:

• 2 boneless ribeye steaks, 1 to 1.5 inches thick (about 12 oz / 340g each)

• 2 tablespoons high-smoke-point oil (avocado, grapeseed, or canola oil)

• 1 tablespoon coarse kosher salt

• 2 teaspoons freshly cracked black pepper

For the Garlic Herb Butter:

• 4 tablespoons (1/2 stick) unsalted butter, softened at room temperature

• 2 large cloves garlic, minced very finely or pressed

• 1 tablespoon fresh parsley, finely chopped

• 1 teaspoon fresh chives, finely chopped

• 1/4 teaspoon fine sea salt

• A pinch of black pepper

(Optional for pan sauce: 2 tablespoons red wine or beef stock)

Equipment

• Cast-iron skillet or heavy-bottomed stainless steel pan

• Tongs

• Instant-read thermometer (highly recommended for perfect results)

• Small bowl for mixing butter

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Instructions

Step 1: Prepare the Steaks

Remove the steaks from the refrigerator at least 30 minutes and up to 1 hour before cooking. Pat them thoroughly dry with paper towels. This is a crucial step for achieving a good sear; moisture is the enemy of browning. Season both sides liberally and evenly with the coarse kosher salt and black pepper.

Step 2: Make the Garlic Butter

While the steaks are coming to temperature, prepare the compound butter. In a small bowl, combine the softened butter, minced garlic, chopped parsley, chives, fine sea salt, and pepper. Mix thoroughly with a fork until all ingredients are fully incorporated. Set aside at room temperature until ready to use.

Step 3: Sear the Steaks

Place your cast-iron skillet over medium-high to high heat. Let it get screaming hot—you should see wisps of smoke starting to rise from the surface. This will take about 3-5 minutes.
Add the high-smoke-point oil to the hot pan and swirl to coat.
Carefully place the steaks in the center of the pan. You should hear an immediate, aggressive sizzle. Do not overcrowd the pan; cook in batches if necessary.
Do not move the steaks! Let them sear undisturbed for 2-4 minutes, until a deep brown crust has formed.

Step 4: Flip and Finish Cooking

Using tongs, flip the steaks. For an extra touch of flavor, you can add a tablespoon of butter, some thyme, and a garlic clove to the pan at this point, tilting the pan and basting the steaks with the foaming butter for the last minute of cooking.
Continue to cook for another 2-5 minutes on the second side, depending on your desired doneness. For the most accurate results, use an instant-read thermometer:

• Rare: 120-125°F (49-52°C)

• Medium-Rare: 130-135°F (54-57°C) – Recommended for ribeye

• Medium: 140-145°F (60-63°C)

• Medium-Well: 150-155°F (65-69°C)

Step 5: Rest the Steaks

Once the steaks are about 5°F below your target temperature (they will continue to cook while resting), remove them from the pan and place them on a cutting board or warm plate. Immediately top each steak with a generous dollop of the prepared garlic butter.
Let the steaks rest for at least 10 minutes. This allows the muscle fibers to relax and reabsorb all the juices, ensuring your steak is moist and tender.

Step 6: (Optional) Make a Quick Pan Sauce

While the steaks rest, you can make a simple pan sauce. Reduce the heat to medium. Pour out any excess oil, leaving the browned bits (the “fond”) in the pan. Add 2 tablespoons of red wine or beef stock. Use a wooden spoon to scrape all the delicious browned bits from the bottom of the pan. Let it reduce for a minute, then swirl in any remaining garlic butter until it melts into a glossy sauce. Pour over the plated steaks.

Step 7: Serve

Slice the steaks against the grain for maximum tenderness. Serve immediately, spooning any melted garlic butter and juices from the cutting board over the top. Perfect paired with creamy mashed potatoes, crispy roasted asparagus, or a simple arugula salad.

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Nutrition Information (Per Serving – Estimated)

• Calories: 890 kcal

• Total Fat: 78g

• Saturated Fat: 33g

• Trans Fat: 0g

• Cholesterol: 215mg

• Sodium: 1270mg

• Total Carbohydrates: 2g

• Dietary Fiber: 0g

• Sugars: 0g

• Protein: 48g

Note: Nutritional information is an estimate based on the ingredients listed and can vary based on specific products used. The values include the garlic butter.