Garlic Butter Steak (Print)
Juicy pan-seared ribeye basted with aromatic garlic butter for restaurant-quality results at home.
# What You Need:
→ Meats
01 - 2 ribeye steaks, about 1 inch thick (approximately 9 oz each)
→ Butter & Oils
02 - 3 tablespoons unsalted butter
03 - 1 tablespoon olive oil
→ Vegetables & Aromatics
04 - 4 garlic cloves, finely minced
05 - 2 sprigs fresh rosemary (or thyme)
→ Seasonings
06 - Salt and freshly ground black pepper, to taste
# How To Make It:
01 - Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat both sides thoroughly dry with paper towels to ensure a proper sear.
02 - Season both sides of each steak liberally with salt and freshly ground black pepper, pressing the seasonings gently into the meat.
03 - Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and smoke lightly.
04 - Carefully lay the steaks in the hot skillet and sear for 2 to 3 minutes per side until a deep golden-brown crust forms across the surface.
05 - Reduce the heat to medium. Add the butter, minced garlic, and rosemary sprigs to the pan. Once the butter melts and becomes foamy, tilt the skillet and use a large spoon to continuously baste the steaks with the aromatics for 2 to 3 minutes.
06 - Continue basting until the steaks reach your desired doneness. For medium-rare, aim for an internal temperature of 130°F using a meat thermometer.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes to allow the juices to redistribute before slicing and serving.
# Expert Tips:
01 -
- It delivers that deeply caramelized, steakhouse quality crust without needing a grill or any fancy equipment.
- The garlic butter basting technique makes you look like you trained at a culinary school, but it honestly takes about three minutes of spooning melted butter over the meat.
02 -
- Skip the resting step and you will watch all those beautiful juices pool onto the plate, leaving the steak drier than it deserves to be.
- A meat thermometer is the single most reliable way to nail doneness every single time because guessing by touch is inconsistent and prone to disappointment.
03 -
- Never crowd the pan with more than two steaks at once because dropping the pan temperature means steaming instead of searing.
- Press the steaks gently with your finger while they cook and remember how they feel at each level of doneness so you can eventually cook by instinct alone.