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This Perfect Ribeye Steak with Garlic Butter delivers a deep, caramelized crust on the outside and a juicy, rosy-pink center inside, finished with a melting pat of garlic-herb butter. A steakhouse-quality dinner made entirely in your own kitchen using nothing more than a hot pan and a few minutes of patience.
Prep Time
10 min
Per serving
620kcal
Calories
46g
Protein
1g
Carbs
48
Cook Time
10 min
Servings
2 people
Difficulty
medium
Fat
Follow step-by-step with voice guidance.
Remove the ribeye steaks from the fridge 30-40 minutes before cooking so they come to room temperature; pat them completely dry with paper towels.
Season both sides generously with the salt and black pepper, pressing it into the surface.
Heat the oil in a heavy cast-iron or stainless steel pan over high heat until it's shimmering and just starting to smoke.
Sear the steaks for 2-3 minutes per side without moving them, to develop a deep golden-brown crust.
Add the butter, smashed garlic cloves, and rosemary sprigs to the pan, tilting the pan and continuously spooning the melted herb butter over the steaks for 1-2 minutes (this is called basting).
Check internal temperature with a meat thermometer: 50-52°C for rare, 55-57°C for medium-rare, 60-63°C for medium.
Transfer the steaks to a plate, top each with a slice of the extra butter, and rest for 5-10 minutes before slicing against the grain and serving.
Dry the Steak First: Moisture on the surface prevents a proper sear, so pat the steak bone-dry before seasoning for the best crust. Baste, Don't Just Sear: Spooning the melted garlic-herb butter over the steak infuses flavor into every bite and helps even cooking. Rest Before Cutting: Skipping the rest lets all the juices spill out onto the board instead of staying in the meat.
Use an instant-read meat thermometer inserted into the thickest part - 55-57°C reads medium-rare, which is the classic doneness for ribeye.
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