Garlic Butter Steak (Printable Version)

Juicy ribeye steaks seared to perfection and finished with melted garlic butter and fresh herbs.

# What You Need:

→ Steaks

01 - 2 ribeye steaks, about 1 inch thick, approximately 8.8 oz each

→ Fats & Oils

02 - 3 tablespoons unsalted butter
03 - 1 tablespoon olive oil

→ Aromatics & Herbs

04 - 4 garlic cloves, finely minced
05 - 2 sprigs fresh rosemary or thyme

→ Seasonings

06 - Salt and freshly ground black pepper, to taste

# Method:

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 - Season both sides of each steak generously with salt and freshly ground black pepper, pressing the seasonings gently into the surface.
03 - Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and the pan is very hot.
04 - Carefully place the steaks in the skillet and sear for 2 to 3 minutes per side until a deep golden-brown crust forms across the surface.
05 - Reduce the heat to medium. Add the butter, minced garlic, and rosemary sprigs to the pan, allowing the butter to melt and begin foaming.
06 - Tilt the pan slightly and use a large spoon to continuously baste the steaks with the foaming garlic butter for 2 to 3 minutes, spooning it over the top repeatedly. Cook until the desired doneness is reached; for medium-rare, aim for an internal temperature of 130°F.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes to allow the juices to redistribute before slicing and serving.

# Expert Tricks:

01 -
  • The garlic butter basting trick makes you feel like you have a secret line cook living inside your stove.
  • It takes less than thirty minutes from fridge to plate, which means steak night does not have to wait for the weekend.
02 -
  • Skip the resting step and you will watch every drop of juice bleed out onto the plate, leaving you with dry meat and a sad puddle.
  • A meat thermometer takes the guesswork out of doneness and is the single reason my steaks went from inconsistent to reliable every single time.
03 -
  • Your cast iron skillet is the real MVP here because it holds heat better than anything else and delivers the most even, aggressive sear.
  • Never move the steak while it is searing because the crust needs uninterrupted contact with the hot metal to develop properly.

Go Back