Description
A simple yet delicious pan seared ribeye steak, served with fragrant garlic butter and fresh herbs.
Ingredients
Scale
- 2 ribeye steaks
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, crushed
- Fresh herbs (such as thyme or rosemary), for garnish
Instructions
- Remove the steaks from the refrigerator and let them come to room temperature, about 30 minutes. Pat them dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Measure the olive oil and have the butter and crushed garlic ready beside the stove.
- Heat a heavy skillet over medium-high heat until very hot. Add the olive oil and swirl to coat. Place the steaks in the skillet without crowding. Sear undisturbed for about 4–5 minutes until a deep, golden-brown crust forms. Flip the steaks and sear the other side for another 3–4 minutes for medium-rare.
- Add the butter and crushed garlic to the skillet. Baste the steaks with the garlicky butter for about 30–60 seconds. Remove steaks to a cutting board and let them rest for 5 minutes. Serve garnished with fresh herbs and spoon the garlic butter over the top.
Notes
Bring steaks to room temperature for even cooking. Use a thermometer for precise doneness.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 1030
- Sugar: 0g
- Sodium: 700mg
- Fat: 93g
- Saturated Fat: 35g
- Unsaturated Fat: 58g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 56g
- Cholesterol: 150mg