Garlic Rib Eye Steak with garlic is pan-seared to perfection with the perfect crust. Basted in butter, garlic, and fresh herbs, and topped with those sweet caramelized onions, and comes together in under 20 minutes.
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Rib-eye steak is definitely my favorite cut of meat served with a side of Creamy Mashed Potatoes and a side of Green Beans. If you enjoy the rich, beefy flavor of a perfectly cooked rib-eye steak you'll have to try my Coffee Rubbed Grilled Rib Eye!
Why this recipe works
Rib-eye steaks are the best steak and are easy to make for a quick weeknight dinner, for a larger cut of beef try my Ribeye Roast. You'll be surprised at just how easy pan-searing steaks are to make at home, add the perfect steak finish with a slice of my Garlic Herb Compound Butter and serve with some French Onion Rice Bake. If you prefer the oven method try my Oven Broiled New York Steaks.
Ingredients Needed
Ingredient Notes
- Ribeye: I prefer to use boneless ribeye steaks about 1 1/2 inches thick steak. You can certainly use bone-in ribeye just allow for some extra cooking time.
- Butter: Unsalted butter.
- Olive Oil: Or another high smoke point oil like avocado oil.
- Garlic: Fresh garlic cloves always infuse so much rich flavor.
- Herbs: I use fresh rosemary and fresh thyme.
- Salt and Pepper: I like to use kosher salt and fresh black pepper.
How to make a pan-seared rib eye steak
- Step 1: Heat a skillet on medium-high heat, (I use a cast-iron skillet) and add sliced onions.
- Step 2: Cook onions until caramelized, then remove to a platter.
- Step 3: Pat the steaks with a paper towel and let the steaks come to room temperature and season both sides of the steak with salt and pepper.
- Step 4: Place ribeye steak in a skillet heated on medium-high heat.
- Step 5: Let the steaks sear then flip them to cook on the other side, then add in the butter, garlic, and herbs.
- Step 6: Tilt pan and using a spoon baste the garlic herb butter over the top of the steak until the finish cooking. let the juicy ribeye steak rest before slicing.
Recipe Tips
- Bring your steaks to room temperature before searing for even cooking.
- I highly recommend using a cast iron pan for the best sear.
- Use a meat thermometer to check the temperature of the steaks. Keep in mind steaks will continue to cook and rise 3-4 degrees while resting.
- Don't overcrowd your pan I recommend using a 12-inch large skillet but if you have a smaller one just cook one steak at a time.
- You MUST let your steaks rest for 10 minutes after cooking for the juices to redistribute throughout the steak.
Recipe Faq's
Rib-eye steaks have a good marbling of fat throughout the beef. That fat is what makes a flavorful steak, as it cooks most of the fat melts into the steak making it a juicy perfectly cooked steak.
Sear the rib eye steaks at a high temperature for 3-4 minutes on each side until the correct internal temperature is reached.
Sure this recipe works great with a new york steak or even a porterhouse or t-bone steak. Just keep in mind if it has bones or are much thinner steaks the cooking time will change.
I highly recommend using an instant-read thermometer to know when you've reached the desired doneness.
Rare steak: 2-3 minutes on each side (120-130F)
Medium-rare steak: 3-4 minutes on each side (130-140F )
Medium steak: 4-5 minutes on each side (140-150F)
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Pan Seared Garlic Rib Eye Steak
Ingredients
- 2- boneless rib eye steaks 1 1/2 inch thick
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoon olive oil
- 4 tablespoons butter
- 4-5 garlic cloves
- 1 large onion cut into thin rings
Instructions
- Bring rib-eye steaks to room temperature. Generously salt and pepper on both sides.
- Heat a skillet on medium-high heat, (I use a 12-inch cast-iron skillet) add 2 tablespoons butter, and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook for 15-20 minutes stirring every minute to prevent burning. Remove and set aside.
- Crank the skillet to high heat, and add 1 tablespoon of olive oil. Just when the pan begins to smoke add in steaks. Cook for 4-5 minutes then flip.
- Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
- Baste constantly and cook for another 3-4 minutes for medium-rare or until done to your preference.
- Serve and spoon pan sauce and onions over steak.
Video
Notes
Medium-rare steak: 3-4 minutes on each side (130-140F )
Medium steak: 4-5 minutes on each side (140-150F) You MUST let your steaks rest for 10 minutes after cooking for the juices to redistribute throughout the steak Don't overcrowd your pan I recommend using a 12-inch large skillet but if you have a smaller one just cook one steak at a time.
Yay Sara happy you enjoyed it 🙂
This was so delicious! Easy to make, flavorful! Will add this to our menu mix for sure!
Sure, after you remove the onions add in a couple tablespoons of butter and add in a couple handfuls of sliced mushrooms. Saute for 4-5 minutes of until tender, then remove to a plate.
Hi Wendie: Can you add mushrooms to this and if so when? Thanks alot
You can grill this steak and just saute the garlic and herbs in a skillet and pour it over the steak when its done. Or if you're using a cast iron it can go on the grill.