Ribeye Garlic Steak (Restaurant Style – Pan Seared)
Overview
This recipe focuses on a juicy, tender ribeye steak cooked in a hot pan with butter, garlic, and herbs. The goal is a deep brown crust outside and a juicy, buttery inside.
Ingredients (2 servings)
Main
- 2 ribeye steaks (about 1 to 1.5 inches thick)
- Salt (preferably kosher salt)
- Black pepper (freshly ground)
Garlic Butter Sauce
- 4–6 garlic cloves (crushed or finely sliced)
- 3–4 tablespoons unsalted butter
- 1 tablespoon olive oil (for searing)
- 1–2 sprigs fresh rosemary (optional but recommended)
- 1–2 sprigs fresh thyme (optional)
- Optional: 1 teaspoon chili flakes (for slight heat)
Preparation (Very Important)
1. Bring steak to room temperature
Take steaks out of the fridge 30–45 minutes before cooking.
This ensures even cooking inside.
2. Dry the steak completely
Use paper towels to remove all moisture.
A dry surface = better crust.
3. Season generously
- Add salt on both sides
- Add black pepper
- Press seasoning into meat
Do not be shy with salt; ribeye can handle it.
Cooking Method (Pan-Seared Garlic Butter Ribeye)
Step 1: Heat the pan
- Use a cast iron skillet or heavy pan
- Heat on high until very hot (smoking slightly)
- Add 1 tablespoon olive oil
The pan must be very hot or you will not get a crust.
Step 2: Sear the steak
- Place steak in pan away from you
- Do not move it for 2–3 minutes
- Let it form a deep brown crust
Flip and repeat on other side.
Sear edges too using tongs for fat rendering.
Step 3: Lower heat and add butter
Once both sides are seared:
- Reduce heat to medium-low
- Add butter
- Add garlic and herbs
Let butter melt and start foaming.
Step 4: Basting (Key Step)
Tilt the pan slightly and use a spoon to continuously pour butter over the steak.
Do this for 1–3 minutes.
This:
- Adds flavor
- Keeps steak juicy
- Infuses garlic and herbs
Step 5: Check doneness
Use internal temperature:
- Rare: 50–52°C
- Medium-rare: 54–57°C
- Medium: 60–63°C
- Medium-well: 65–68°C
Most people prefer medium-rare for ribeye.
Step 6: Rest the steak
Remove steak from pan and rest for 8–10 minutes.
Do not skip this step:
- Juices redistribute
- Steak becomes more tender
Garlic Butter Sauce (Optional Extra)
After removing steak:
- Keep pan on low heat
- Add a little extra butter if needed
- Mash garlic into butter
- Add a pinch of salt
Pour this over sliced steak.
Serving Suggestions
Serve with:
- Mashed potatoes
- Grilled vegetables
- Rice
- Garlic bread
- Simple salad
Slice against the grain for tenderness.
Pro Tips for Perfect Ribeye Garlic Steak
1. Don’t overcook
Ribeye is best medium-rare to medium.
2. Use cast iron if possible
It gives the strongest crust.
3. High heat is essential
Low heat will steam the steak instead of searing it.
4. Let it rest
Resting is what keeps juices inside.
5. Butter timing matters
Add butter after searing, not before.
Common Mistakes to Avoid
- Cooking steak straight from fridge
- Not drying surface
- Moving steak too early
- Using weak heat
- Skipping rest time
