If you’re searching for a meal that feels like a special occasion but is surprisingly simple to prepare, this Pan-Seared Ribeye Steak with Herb Butter Lemon Sauce Recipe is your new go-to. Imagine a perfectly crusted ribeye infused with the rich flavors of fresh herbs, buttery depth, and a bright zing of lemon juice all wrapped up in one luscious sauce. It’s a dish that brings warmth and joy to every bite, ideal for impressing friends, delighting family, or simply treating yourself to something unforgettable. Once you try this recipe, you’ll wonder why ribeye steak hasn’t always been this irresistible.
Ingredients You’ll Need
Every ingredient here is straightforward yet essential, coming together to create a perfect harmony of flavors and textures. From the tender ribeye steaks to the fragrant herbs and vibrant lemon juice, each element plays a crucial role in making this dish a standout.
- 2 boneless ribeye steaks: Choose steaks about 1 to 1.5 inches thick for the best sear and juiciness.
- 2 tablespoons olive oil: Helps achieve that golden, crusty exterior while preventing sticking.
- 4 tablespoons unsalted butter: Adds richness to the steaks and forms the base for the sauce.
- 3 cloves garlic, smashed: Infuses the butter with subtle aromatic depth without overpowering the dish.
- 2 sprigs fresh thyme: Brings a bright, earthy note that balances the richness of the butter.
- 1 sprig fresh rosemary: Adds a piney fragrance that complements the meaty flavors beautifully.
- 1 teaspoon salt: Essential for seasoning and enhancing the steak’s natural flavors.
- 1/2 teaspoon black pepper: Adds a mild heat and depth to the seasoning.
- 1 tablespoon lemon juice: Brightens the sauce with a subtle tang that lifts the dish overall.
- 1/2 cup beef broth: Creates a savory base for the lemon butter sauce that ties everything together.
How to Make Pan-Seared Ribeye Steak with Herb Butter Lemon Sauce Recipe
Step 1: Heat Your Skillet
Start by heating a large skillet over medium-high heat for about 2 minutes until it’s piping hot. This step is crucial because a hot pan ensures that beautiful, caramelized crust you crave on a ribeye.
Step 2: Prepare the Steaks
While the skillet heats, pat your ribeye steaks dry with a paper towel. Removing excess moisture is key to getting that crispy, golden exterior. Then, season both sides of the steaks evenly with salt and black pepper to lock in flavor.
Step 3: Sear the Steaks
Pour the olive oil into the hot skillet and swirl it around the bottom to coat. Gently place the steaks in the pan, laying them away from you to avoid splattering. Let the steaks cook undisturbed for about 4 minutes to build up a stunning, golden crust.
Step 4: Flip and Baste
Flip the steaks with tongs and cook for an additional 3 to 4 minutes for medium-rare—or adjust the time if you prefer your steak more or less done. Just as you flip, add the butter, smashed garlic, thyme, and rosemary to the skillet. As the butter melts, use a spoon to baste the steaks repeatedly, allowing those buttery herb flavors to soak right in.
Step 5: Rest the Steaks
When cooked to your liking, transfer the steaks to a plate and tent loosely with foil for about 5 minutes. This rest period lets the juices redistribute for the juiciest possible bite.
Step 6: Make the Herb Butter Lemon Sauce
Pour the beef broth into the same skillet and stir, scraping up the browned bits stuck to the bottom. Let it simmer for about 2 minutes to reduce and intensify. Then add the lemon juice, cooking for another minute so the sauce comes together. Taste and adjust the seasoning with salt or pepper, then remove the garlic, thyme, and rosemary sprigs.
Step 7: Serve with Sauce
Drizzle the silky, flavorful butter lemon sauce generously over your rested steaks just before serving. It’s the perfect finishing touch that ties everything beautifully together.
How to Serve Pan-Seared Ribeye Steak with Herb Butter Lemon Sauce Recipe
Garnishes
Fresh herbs like a sprig of thyme or rosemary on top add an inviting aroma and flourish. A thin lemon wedge on the side can provide an extra pop of citrus if guests want a little more zing.
Side Dishes
This steak pairs wonderfully with creamy mashed potatoes or roasted garlic cauliflower for hearty comfort, alongside a crisp green salad or sautéed asparagus to brighten the plate. Simple sides let the steak and sauce shine as the star.
Creative Ways to Present
Lay your steak slices on a warm platter arranged with drizzles of herb butter lemon sauce artistically pooled beneath. Alternatively, serve on individual plates with colorful vegetable ribbons and a fresh lemon twist for an elegant, restaurant-worthy impression at home.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, wrap your leftover steak tightly in foil or place it in an airtight container. Refrigerate for up to 3 days. The sauce can be stored separately to keep the steak’s texture intact.
Freezing
While perfectly cooked steak is best enjoyed fresh, you can freeze the leftover steak in a freezer-safe bag for up to 2 months. Freeze the herb butter lemon sauce separately in a small container or ice cube tray for easy thawing.
Reheating
Reheat your steak gently in a low oven or covered skillet over medium-low heat to avoid overcooking. Warm the sauce separately on the stove. Pour the heated sauce over the steak just before serving for a fresh taste experience.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While ribeye is ideal for its marbling and flavor, other cuts like strip steak or sirloin can also work well. Just adjust cooking time based on thickness and fat content.
How do I know when the steak is done?
Use a meat thermometer for the most accuracy: 130°F for medium-rare, 140°F for medium. Or rely on touch—medium-rare steaks feel slightly springy but firm.
Can I substitute fresh herbs for dried?
Fresh herbs provide a brighter aroma and flavor that’s integral to this recipe, but if dried is all you have, use about one-third of the amount and add it earlier in the cooking process.
What if I don’t have beef broth?
You can substitute with chicken broth, vegetable broth, or even a splash of red wine or water mixed with a pinch of salt to maintain that savory depth in your sauce.
Is the lemon juice necessary?
Yes, it adds a lovely brightness that cuts through the richness of the butter and elevates the flavor profile. But if you prefer, you can reduce or omit it according to taste.
Final Thoughts
This Pan-Seared Ribeye Steak with Herb Butter Lemon Sauce Recipe is a celebration of simple ingredients and bold flavors coming together to create something truly special. It’s a perfect recipe to keep in your culinary arsenal for times when you want your meal to feel both luxurious and heartwarming. Don’t hesitate to make this your next dinner—it’s a guaranteed crowd-pleaser that you’ll love making again and again.
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Pan-Seared Ribeye Steak with Herb Butter Lemon Sauce Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 15m
- Total Time: 0h 25m
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Pan-Seared Steak in Butter Sauce recipe delivers a perfectly cooked ribeye with a golden crust, infused with rich flavors of garlic, thyme, and rosemary, finished with a luscious butter and beef broth sauce enhanced by a splash of lemon juice. Ideal for an impressive and savory meal with minimal prep and cooking time.
Ingredients
Steak
- 2 boneless ribeye steaks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Butter Sauce
- 4 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1/2 cup beef broth
- 1 tablespoon lemon juice
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat for about 2 minutes until hot, preparing it for searing the steak.
- Prep steaks: Pat ribeye steaks dry with a paper towel to remove excess moisture, ensuring a better sear.
- Season steaks: Season both sides evenly with salt and black pepper.
- Add oil: Add olive oil to the hot skillet and swirl to coat the pan’s bottom.
- Sear first side: Place steaks carefully into the skillet, laying them away to prevent splatter; cook without moving for 4 minutes to develop a golden-brown crust.
- Flip steaks: Flip steaks using tongs and cook another 3-4 minutes for medium-rare or longer to desired doneness.
- Add flavorings: While cooking, add butter, smashed garlic, thyme, and rosemary to the skillet.
- Baste steaks: Spoon melted butter over the steaks repeatedly to infuse flavor and keep them moist.
- Rest steaks: Transfer steaks to a plate, tent loosely with foil, and rest for about 5 minutes.
- Prepare sauce: Pour beef broth into the skillet, stir to combine with browned butter, scraping flavorful bits from the pan.
- Simmer sauce: Let broth simmer for about 2 minutes to reduce and concentrate flavors.
- Add lemon juice: Stir in lemon juice and cook for another minute to meld flavors.
- Season sauce: Taste and adjust seasoning with salt and pepper as needed.
- Strain herbs: Remove garlic, thyme, and rosemary from the sauce.
- Serve: Drizzle the warm butter sauce over rested steaks and serve immediately.
Notes
- For a more well-done steak, increase cooking time per side accordingly.
- Letting the steak rest after cooking helps retain juices and improves tenderness.
- Use fresh herbs for the best flavor infusion in the butter sauce.
- You can substitute ribeye with other steak cuts like sirloin or strip steak if desired.
- Be cautious while basting to avoid burns from hot butter splatters.
