Description
This Garlic Butter Ribeye Bliss recipe features perfectly seared ribeye steak infused with rich garlic butter. Juicy, tender, and bursting with flavor, it’s the ultimate indulgence for steak lovers. Whether for a special occasion or a luxurious weeknight dinner, this dish is sure to impress!
Ingredients
Scale
- 2 ribeye steaks (1–1.5 inches thick)
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
Instructions
1. Prepare the Steaks:
- Take the ribeye steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels and generously season both sides with salt and pepper.
2. Heat the Pan:
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Add the olive oil and let it heat until shimmering.
3. Sear the Steaks:
- Place the steaks in the hot skillet and sear for 3-4 minutes on each side for medium-rare (adjust based on your preferred doneness).
- Use tongs to hold the steak edges against the pan for 30 seconds to render the fat.
4. Add Garlic Butter:
- Reduce the heat to medium. Add the butter, minced garlic, rosemary, and thyme to the pan.
- Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted garlic butter for 1-2 minutes.
5. Rest the Steaks:
- Transfer the steaks to a plate and let them rest for 5 minutes to allow the juices to redistribute.
6. Serve:
- Drizzle any remaining garlic butter from the pan over the steaks.
- Serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Notes
- Check Doneness: Use a meat thermometer to ensure accuracy:
- Rare: 125°F (52°C)
- Medium-rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Room Temperature: Allowing the steak to reach room temperature ensures even cooking.
- Pan Choice: A cast-iron skillet is ideal for achieving a perfect sear.