Garlic Butter Steak (Print View)

Juicy pan-seared ribeye with aromatic garlic butter basting for restaurant-quality results at home.

# What You Need:

→ Meats

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

→ Butter & Oils

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

→ Vegetables & Aromatics

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

→ Seasonings

06 - Salt and freshly ground black pepper, to taste

# How to Make It:

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 proper searing.
02 - Generously season both sides of each steak with salt and freshly ground black pepper, pressing the seasoning 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 lightly smoke.
04 - Carefully place the steaks in the hot 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 unsalted butter, minced garlic, and rosemary sprigs to the pan, allowing the butter to melt and become foamy.
06 - Tilt the skillet slightly and use a large spoon to continuously baste the steaks with the fragrant garlic butter for 2 to 3 minutes, or until the desired doneness is reached. For medium-rare, aim for an internal temperature of 130°F (54°C).
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes before slicing to allow the juices to redistribute evenly throughout the meat.

# Expert Tips:

01 -
  • The garlic butter basting trick makes you feel like a professional chef with almost zero effort.
  • It delivers that deep, crusty sear you usually only get at a steakhouse, right in your own kitchen.
02 -
  • Adding garlic too early is the fastest way to ruin this dish because it turns bitter and acrid long before the steak finishes cooking.
  • A meat thermometer takes all the guesswork out of doneness, and 130 degrees Fahrenheit gives you a perfect medium rare every single time.
03 -
  • Open a window before you start because searing steak in a hot cast iron pan will set off your smoke alarm, guaranteed.
  • The steaks will continue cooking by about 5 degrees while they rest, so pull them from the pan just before your target temperature.

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