Loading...
Loading...
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.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This Smokey Pakistani Chicken Tikka Boti features boneless chicken chunks marinated in a tangy yogurt-spice blend, threaded onto skewers, and grilled until charred at the edges and juicy inside. A finishing dhungar (charcoal smoke) infusion gives it that authentic street-side barbecue aroma, right from your own kitchen.
These Quick Grilled Lemon Pepper Tilapia Fillets are light, flaky, and ready in under 15 minutes, seasoned simply with lemon zest, cracked pepper, and a touch of garlic for a bright, protein-packed dinner with almost no cleanup. A perfect weeknight fish recipe for anyone short on time but craving something fresh.
These Mexican Grilled Carne Asada Tacos feature thin-cut steak marinated in citrus, garlic, and chilies, grilled hot and fast until charred at the edges, then chopped and piled onto warm corn tortillas with onion, cilantro, and a squeeze of lime. Street-taco flavor that's simple enough for a weeknight and impressive enough for a backyard cookout.
This Italian Grilled Herb Lemon Chicken Breast is marinated in bright lemon juice, garlic, and fresh Italian herbs, then grilled until beautifully charred and juicy. Light, protein-packed, and full of Mediterranean flavor, it's a clean-eating staple that never feels boring.