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    Home » Entrees » Pan-seared Rib Eye Steak with Garlic

    Pan-seared Rib Eye Steak with Garlic

    Published: Feb 22, 2019 · Modified: Mar 25, 2021 by Wendie · 17 Comments

    Jump to Recipe Jump to Video
    Rib eye steak in a skillet then on a plate and sliced.

    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.

    Two ribeye steaks in a cast iron skillet with onions.


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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 Salisbury Steak or my Cube Steak Recipe.

    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.

    Ingredients Needed

    All the ingredients needed for this recipe.

    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 to allow for some extra cook 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

    Raw onions placed in a cast iron skillet and caramelized.
    • 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.
    Rib eye steaks on a white plate and seasoned with salt and pepper.
    • 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.
    Rib eye steaks cooked in a skillet with garlic butter.
    • 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.
    Pan juices being poured on top of a steak sliced in a cast iron skillet.

    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.
    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.

    Recipe Faq's

    How do I choose a rib-eye steak?

    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.

    How long does it take to pan-sear a rib-eye steak?

    Sear the rib eye steaks at a high temperature for 3-4 minutes on each side until the correct internal temperature is reached.

    Can I use a different cut of steak?

    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.

    When is my steak done?

    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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    • A close up photo of filet mignon steak in a cast iron pan with a dab of garlic herb butter.
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    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.

    Pan Seared Garlic Rib Eye Steak

    Wendie
    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.
    4.33 from 190 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 28 minutes mins
    Total Time 38 minutes mins
    Course Entrees
    Cuisine American
    Servings 2
    Calories 595 kcal

    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

    I prefer to use boneless ribeye steaks about 1 1/2 inches thick steak. You can certainly use bone-in ribeye just to allow for some extra cook time.
    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.
    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.

    Nutrition

    Serving: 1gCalories: 595kcalCarbohydrates: 10gProtein: 23gFat: 53gSaturated Fat: 24gPolyunsaturated Fat: 27gTrans Fat: 1gCholesterol: 127mgSodium: 894mgFiber: 1gSugar: 3g
    Keyword pan seared steak, ribeye steak
    Tried this recipe?Let us know how it was!
     


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    Comments

    1. Wendie

      December 19, 2021 at 3:08 am

      Yay, I love hearing that 🙂

    2. Cynthia

      December 17, 2021 at 11:29 am

      This is easy to make and absolutely delicious. Thank you.

    3. Wendie

      January 06, 2021 at 2:44 am

      Yay Katrina, so very happy you loved it 🙂 Thanks for the great review!

    4. Katrina

      January 06, 2021 at 2:02 am

      5 stars
      Really amazing recipe! It saved the tiny steaks my online shopper got so I just cut up and put into a salad with homemade croutons. Delicious!

    5. Wendie

      September 07, 2020 at 3:04 am

      Oh Melinda You have just made my night! So glad I could help 🙂

    6. Melinda

      September 06, 2020 at 7:53 pm

      Most delicious steak I’ve ever made. Thanks for your easy to follow recipes. Your helping to turn this not so good cook into a much better one. I am since finding your website enjoying what I make for the first time. Thanks so much!!!!

    7. Wendie

      August 01, 2020 at 9:51 pm

      Woohoo Robert! So happy to hear that 🙂

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