Pan-Seared Ribeye Steak with Garlic Herb Butter
Master the perfect pan-seared ribeye steak with a golden crust and juicy medium-rare center, finished with a luxurious garlic herb butter for a restaurant-quality steak recipe at home with 52g of protein per serving.
10m
2
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Ingredients
- 2 bone-in ribeye steaks (about 1 inch thick, 14 oz each), room temperature
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 2 tablespoons avocado oil or vegetable oil (high smoke point)
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 1 teaspoon lemon zest
- 2 sprigs fresh rosemary (for basting)
- 2 sprigs fresh thyme (for basting)
Instructions
- 1
Make the Garlic Herb Butter
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, and lemon zest. Mix well until fully incorporated. Transfer to a piece of plastic wrap, roll into a log shape, and refrigerate for at least 10 minutes to firm up. You can prepare this up to 3 days in advance.
- 2
Season the Steaks
Remove the ribeye steaks from the refrigerator at least 30 minutes before cooking to bring them to room temperature — this ensures even cooking. Pat the steaks completely dry with paper towels on all sides. Season generously with kosher salt, cracked black pepper, and garlic powder, pressing the seasoning firmly into the meat on both sides and the edges.
- 3
Preheat the Pan
Place a large cast iron skillet over high heat and allow it to preheat for 3–4 minutes until it is screaming hot and just beginning to smoke. A properly preheated pan is the key to achieving a deep, caramelized crust. Add the avocado oil and swirl to coat the bottom of the pan.
- 4
Sear the First Side
Carefully lay the steaks away from you into the hot pan. Do not move or press them down. Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom. You should hear a strong, consistent sizzle. If the sizzle dies down, your pan was not hot enough.
- 5
Sear the Second Side and Baste
Flip the steaks using tongs. Immediately reduce heat to medium-high and add 2 tablespoons of the garlic herb butter along with the fresh rosemary and thyme sprigs directly to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the fragrant butter for 3–4 minutes for medium-rare (internal temperature of 130–135°F / 54–57°C).
- 6
Sear the Edges
Using tongs, hold each steak on its side and sear the fat cap and edges for about 30 seconds each until golden and rendered. This adds flavor and ensures the fat is properly cooked.
- 7
Rest the Steaks
Transfer the steaks to a wire rack set over a cutting board or a warm plate. Do not cover tightly — loosely tent with foil. Allow the steaks to rest for at least 5–7 minutes. Resting is critical: it allows the juices to redistribute throughout the meat so every bite is moist and flavorful. Never skip this step.
- 8
Serve
Slice the remaining garlic herb butter log into rounds. Place one or two rounds of herb butter on top of each rested steak and allow them to melt over the hot surface. Serve immediately with your favorite sides such as roasted asparagus, crispy potatoes, or a simple arugula salad.
Chef's Tips
For the best crust, the steak surface must be completely dry before it hits the pan — moisture is the enemy of a good sear. Use a meat thermometer for precision: 125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Ribeye has enough marbling that it remains juicy even at medium. Leftover herb butter is incredible melted over grilled vegetables, roasted potatoes, or crusty bread and keeps in the freezer for up to 2 months.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this pan-seared ribeye steak with garlic herb butter
How long does it take to make Pan-Seared Ribeye Steak with Garlic Herb Butter?
This recipe takes 25 minutes total time, including 10 minutes prep time and 15 minutes cooking time.
How many servings does this Pan-Seared Ribeye Steak with Garlic Herb Butter recipe make?
This recipe yields 2 servings.
What is the difficulty level of this Pan-Seared Ribeye Steak with Garlic Herb Butter recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Pan-Seared Ribeye Steak with Garlic Herb Butter recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this pan-seared ribeye steak with garlic herb butter ahead of time?
Yes! You can prepare this pan-seared ribeye steak with garlic herb butter up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover pan-seared ribeye steak with garlic herb butter?
Store leftover pan-seared ribeye steak with garlic herb butter covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with pan-seared ribeye steak with garlic herb butter?
This pan-seared ribeye steak with garlic herb butter pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze pan-seared ribeye steak with garlic herb butter?
Yes, this pan-seared ribeye steak with garlic herb butter freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.