Pan-Seared Ribeye with Garlic Butter
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Pan-Seared Ribeye with Garlic Butter is a delicious and easy recipe to try when you want a special melt-in-your-mouth steak. My husband gave this 5 stars! When it comes to choice beef, ribeye steak ranks right up there with the best. It really needs no other seasoning than some salt and pepper, but the garlic butter shoots this recipe to the moon. It’s so good.
(Post modified on 3/19/23.)
This past year, we purchased a home-grown beef for butchering from Swiler Angus Ranch. While we ordered a limited amount, we have been enjoying it immensely. There is just nothing that beats home-grown beef, no matter what the grocery advertisements might say. If you have the opportunity to buy beef from a local rancher, I highly recommend doing so. Support your local ranchers and farmers!
More Steak Recipes
Ingredients for Pan-Seared Ribeye with Garlic Butter
(See the full recipe at the bottom of this post.)
- Extra-virgin olive oil
- butter
- boneless ribeye steaks (at least 1″ thick)
- kosher salt
- freshly ground black pepper
Herbed Garlic Butter
- butter, room temperature
- garlic clove
- dried Italian herb seasoning
- freshly ground black pepper
A Note About Cuts of Meat
When it comes to choice cuts of beef steak, there are a few things to know. The Big Daddy is a T-Bone. If you cut the T-Bone in half at the bone, you’ll have a KC Strip and a Fillet. The fourth one down on the list is your Ribeye. All of these are perfect for a thick, juicy steak on the grill or seared in a skillet. They need little seasoning.
Then you have your leaner cuts that are Sirloin and Round Steaks. These steaks are often marinated or tenderized. For example, round steaks are made into a Chicken Fried Steak. See my recipe for Marinated Sirloin Steak.
Your toughest cuts of steak are Flank and Skirt. Those both work well for slicing thin and grilling or searing, for example, to make fajitas. Sirloin and Round Steak can also be used for slicing thin. See my Steak and Pinto Beans Recipe.
Instructions for This Recipe
Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Mince the clove of garlic.
Heat Extra-virgin olive oil and butter in a large cast-iron skillet over medium-high heat. You’ll know when your skillet is hot enough when the oils starts to shimmer.
Another option for heating the skillet to the correct temperature, is to place it in a hot oven for 20 minutes and then bring it to the stovetop to put the meat in it.
Pat dry ribeye steaks with a paper towel. Season each side of steaks with kosher salt and freshly ground black pepper.
You may be tempted to cut off any excess fat that is on the steak. I warn you to refrain from doing so, or at least don’t remove too much of it. My husband never wants any of the fat removed from this steaks. Sometimes, I will take a layer of the outer fat from my own–if there is quite a bit of it. It’s better to allow your steaks to cook in that fat and remove it later when it’s on your plate. Or eat it, if you want.
Sear steaks in the hot skillet until a dark crust forms, 2-5 minutes per side. Transfer the skillet to the preheated oven for 3-7 minutes until steaks are cooked to desired tenderness.
Much of the timing in cooking steaks depends on the thickness of the steaks, or even the pan that you are using. A basic guide for temperatures are: Rare-120 degrees; Medium Rare-130 degrees; Medium-140 degrees; Medium Well – 150 degrees; Well Done-160 degrees
Herbed Garlic Butter
To make the Herbed Garlic Butter, in a small bowl mix together the softened butter, minced garlic, Italian seasoning, and freshly ground black pepper.
Serve each steak with a large dollop of garlic butter. This recipe will serve 2 people, but you can easily adapt it to make more, if desired.
For a Wine Recommendation: Stags Leap Cabernet Sauvignon, or Francis Coppola Diamond Collection Black Label Cabernet Sauvignon. Find these and more at Wine.com. 
Serve these Ribeye Steaks with a fresh green salad, baked potato, Baked Parmesan Fries, or Beer-Battered Onion Rings.
See more Beef Recipes Here. Browse Main Dishes Here.
Pan-Seared Ribeye with Garlic Butter
Equipment
Ingredients
- 1 tablespoon Extra-virgin olive oil
- 3 tablespoons butter
- 2 large boneless ribeye steaks at least 1" thick
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
Herbed Garlic Butter
- 4 tablespoons butter room temperature
- 1 clove garlic minced
- 1 tablespoon dried Italian seasoning
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Mince the clove of garlic.
- Heat Extra-virgin olive oil and butter in a large cast-iron skillet over medium-high heat. You'll know when your skillet is hot enough when the oil begins to shimmer.
- Pat dry ribeye steaks with a paper towel. Season each side of steaks with kosher salt and freshly ground black pepper. Sparingly remove fat, if needed.
- Sear steaks in the hot skillet until a dark crust forms, 2-5 minutes per side.
- Transfer the skillet to the preheated oven for 3-7 minutes until steaks are cooked to desired tenderness. (Rare-120 degrees; Medium Rare-130 degrees; Medium-140 degrees; Medium Well - 150 degrees; Well Done-160 degrees)
Herbed Garlic Butter
- To make the Herbed Garlic Butter, in a small bowl mix together the softened butter, minced garlic, Italian seasoning, and freshly ground black pepper.
- To serve, top each steak with a large dollop of garlic butter. Serves 2.
Notes
Nutrition