Garlic Butter Steak (Printer-friendly)
Juicy ribeye steaks seared to golden perfection and basted with fragrant garlic butter for an elegant home-cooked meal.
# What You’ll Need:
→ Meats
01 - 2 ribeye steaks, about 1 inch thick, approximately 8.8 oz each
→ Butter & Oils
02 - 3 tablespoons unsalted butter
03 - 1 tablespoon olive oil
→ Vegetables & Aromatics
04 - 4 garlic cloves, finely minced
05 - 2 sprigs fresh rosemary (or thyme)
→ Seasonings
06 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat both sides thoroughly dry with paper towels to ensure a proper sear.
02 - Generously season both sides of each steak with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
03 - Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and lightly smoke.
04 - Carefully lay the steaks in the hot skillet and sear for 2 to 3 minutes per side until a deep, rich brown crust forms across the surface.
05 - Reduce the heat to medium. Add the butter, minced garlic, and rosemary sprigs to the pan. Once the butter melts and becomes foamy, tilt the pan and use a large spoon to continuously baste the steaks with the aromatic butter for 2 to 3 minutes, spooning the butter over the top repeatedly.
06 - Use a meat thermometer to check for your desired doneness. For medium-rare, aim for an internal temperature of 130°F. Adjust cooking time accordingly for other levels of doneness.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat for optimal flavor and tenderness.
# Expert Tips:
01 -
- The garlic butter basting trick makes your kitchen smell like a high end steakhouse without any fancy equipment or training.
- It turns a Tuesday night ribeye into the kind of meal that makes people put their phones down and actually eat in silence.
02 -
- Skipping the rest period is the single biggest mistake home cooks make because all those juices end up on the plate instead of in the meat.
- Your pan needs to be genuinely hot before the steak goes in, otherwise you steam it gray instead of searing it brown.
03 -
- A splash of lemon juice over the finished steak right before serving brightens every single flavor on the plate without making it taste citrusy.
- Let your cast iron skillet preheat for at least five minutes over high heat so the entire cooking surface is evenly hot, not just the center.