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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.
This last several years, we have been purchasing home-grown beef from our youngest daughter and from the Swiler Angus Ranch. While we order a limited amount, we are 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!
When buying local, the prices you see will either be by total pounds of hung-weight, or by a package price. If you buy per pound, realize that your ground beef may be more expensive, but it’s probably paying off in steaks and roasts. And if it’s a package price, you’ll see exactly what you’re getting, but the overall price may be more expensive. Another consideration is the more you purchase, (half a beef or a whole beef) the better the savings–much like bulk buying at Sam’s Club. If you purchase in this way, you’ll want to invest in a large deep freezer for storing all that meat.
Ingredients for Pan-Seared Ribeye with Garlic Butter
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Notes on 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, which comes from the Short Loin. If you cut the T-Bone in half at the bone, you’ll have either a New York Strip (boneless) or Kansas City Strip (bone-in) plus a smaller Fillet (Fillet Mignon). The fourth one 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. These both work well for slicing thin and grilling or searing, for example, to make fajitas. Sirloin and Round Steak may also be used for slicing thin. See my Steak and Pinto Beans Recipe.
Instructions for This Recipe
Preheat oven to 400°F. Gather your ingredients so 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 his 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.
Steak Doneness Guide
Much of the timing in cooking steaks depends on the thickness of the steaks, or even the pan that you are using. Here is a basic guide for temperatures:
Rare-120°F
Medium Rare-130°F
Medium-140°F
Medium Well – 150°F
Well Done-160°F
Prepare 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.
Wine Suggestion
Serve Pan-Seared Ribeye Steak with a nice Cabernet Sauvignon, such as Stags Leap or Francis Coppola Diamond Collection Black Label.
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Pan-Seared Ribeye with Garlic Butter
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 large 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℉. Gather your ingredients so that you have everything close at hand on the counter or table. Mince the clove of garlic.
- 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.
- 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.
- 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 doneness. (Rare-120℉; Medium Rare-130℉; Medium-140℉; Medium Well – 150℉; Well Done-160℉)
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
