Description
This Garlic Butter Steak recipe delivers a perfect pan-seared ribeye steak infused with rich flavors from garlic, fresh herbs, and melted butter. Ideal for a quick yet impressive main course, this dish balances a tender, juicy steak crusted in a cast-iron skillet with aromatic herb butter spooned over during cooking, creating a steakhouse-quality dinner at home.
Ingredients
Scale
Steak and Seasoning
- 2 ribeye steaks, about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garlic Butter and Herbs
- 3 tablespoons unsalted butter
- 4 cloves garlic, smashed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Fresh parsley, chopped for garnish
Instructions
- Bring Steaks to Room Temperature: Remove the steaks from the refrigerator and let them sit for 30 minutes to reach room temperature, which ensures even cooking. Pat the steaks dry thoroughly with paper towels to promote a good sear.
- Season the Steaks: Rub both sides of the steaks evenly with olive oil, then season generously with salt and black pepper to enhance the natural beef flavors.
- Heat the Skillet: Place a cast-iron skillet over medium-high heat and allow it to become very hot, which is essential for developing a beautifully seared crust on the steaks.
- Sear the Steaks: Lay the steaks in the hot skillet and cook for 3 to 4 minutes on each side to achieve medium-rare doneness, adjusting time if you prefer a different level of doneness.
- Add Butter and Aromatics: In the last 2 minutes of cooking, reduce the heat to medium and add the unsalted butter, smashed garlic cloves, thyme, and rosemary to the skillet.
- Baste the Steaks: Tilt the pan slightly and use a spoon to continually scoop the melted garlic herb butter over the steaks. This technique infuses the meat with rich, fragrant flavors and keeps it moist.
- Rest the Steaks: Remove the steaks from the skillet and transfer them to a cutting board. Let them rest undisturbed for 5 minutes to allow the juices to redistribute for optimal tenderness.
- Serve: Slice the steaks against the grain to maximize tenderness, garnish with freshly chopped parsley, and serve immediately for a delicious, restaurant-quality meal.
Notes
- For enhanced flavor, prepare a garlic butter compound in advance by mixing softened butter with minced garlic and fresh herbs, and add it during cooking or as a finishing touch.
- Use a meat thermometer for precise doneness: 130°F indicates medium-rare and 140°F indicates medium.
- This recipe is easily adaptable to other cuts like filet mignon or New York strip.
