Pan-Seared Ribeye with Garlic Butter

Pan-Seared Ribeye with Garlic Butter is a delicious and simple recipe that brings out the rich flavors of a perfectly cooked steak. The ribeye steak is known for its tenderness and marbling, making it an excellent choice for a quick dinner or a special occasion. With just a few ingredients, you can create a restaurant-quality meal in the comfort of your home. This dish is perfect for steak lovers who appreciate a good sear combined with the taste of buttery garlic.

Why Make This Recipe

There are many reasons to make Pan-Seared Ribeye with Garlic Butter. First, it is incredibly easy and quick to prepare. You don’t need any special equipment; a cast iron skillet will do the job perfectly. Second, the flavor combination of the ribeye with garlic butter and fresh herbs is simply irresistible. Lastly, pan-searing creates a beautifully caramelized crust, enhancing the overall taste and texture of the steak. Whether for a weeknight dinner or a fancy gathering, this recipe is sure to impress.

How to Make Pan-Seared Ribeye with Garlic Butter

Ingredients:

2 boneless ribeye steaks, 1 inch thick
Salt and pepper
2 tablespoons canola oil
1 tablespoon unsalted butter
2 cloves garlic, smashed
2 sprigs fresh thyme

Directions:

Prepare the steaks: Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This helps them cook more evenly.
Heat the skillet: Place a cast iron skillet over medium-high heat for about 4-5 minutes. While the skillet heats up, season both sides of the steaks with salt and pepper, pressing gently to make sure the seasoning sticks.
Sear the steaks: Once the skillet is hot and rippling, add the canola oil. Carefully place the steaks in the pan, ensuring they do not touch each other. Set a timer for 2 minutes and 30 seconds to sear the first side.
Flip the steaks: After 2 minutes and 30 seconds, flip the steaks and set the timer for another 2 minutes and 30 seconds for the second side.
Check doneness: For the best results, use a meat thermometer to check the internal temperature of the steaks. Remove them from the pan when they are 5 degrees below your desired doneness. Here are the target temperatures:
- Rare: 125 degrees
- Medium-rare: 135 degrees
- Medium: 145 degrees
- Medium-well: 150 degrees
- Well done: 160 degrees
Add flavor: After flipping the steaks, add the butter, smashed garlic cloves, and thyme sprigs to the pan. Once the butter melts, spoon it over the steaks while they finish cooking.
Let the steaks rest: Once cooked to your liking, immediately remove the steaks from the pan and transfer them to a plate. Cover loosely with foil for about five minutes. You can discard the garlic and thyme during this time.
Serve: Optionally, drizzle the remaining garlic herb butter over the steaks before serving. Enjoy!

How to Serve Pan-Seared Ribeye with Garlic Butter

Serve your Pan-Seared Ribeye with Garlic Butter hot, paired with your favorite sides. It goes well with roasted vegetables, mashed potatoes, or a simple green salad. A glass of red wine would also complement the rich flavors of the steak beautifully.

How to Store Pan-Seared Ribeye with Garlic Butter

If you have leftovers, allow them to cool completely, then wrap the steaks tightly in plastic wrap or foil. Store in the refrigerator for up to 3 days. To reheat, place the steaks in a skillet over low heat until warmed through, avoiding overcooking.

Tips to Make Pan-Seared Ribeye with Garlic Butter

Make sure your ribeye is at room temperature before cooking for even cooking.
Use a meat thermometer for precise cooking results and to avoid overcooking.
If you do not have a cast iron skillet, any heavy, oven-safe skillet will work.

Variation (If Any)

For a twist on the classic flavor, try adding a splash of balsamic vinegar to the butter and herbs as they cook. This will add a tangy taste that pairs well with the richness of the ribeye.

FAQs

Can I use another cut of steak?
Yes, you can use other cuts like sirloin or filet mignon, but cooking times may vary.

What if I don’t have fresh thyme?
You can use dried thyme instead, but reduce the amount to about 1 teaspoon as dried herbs are more concentrated.

Can I cook this in the oven?
Yes, you can sear the steak on the stovetop and then transfer it to the oven to finish cooking, especially for thicker cuts.