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 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
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
- 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)
More beef recipes
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Pan Seared Garlic Rib Eye 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.
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.
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 Information
Yield
2Serving Size
1Amount Per Serving Calories 595Total Fat 53gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 27gCholesterol 127mgSodium 894mgCarbohydrates 10gFiber 1gSugar 3gProtein 23g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Yay, I love hearing that 🙂
This is easy to make and absolutely delicious. Thank you.
Yay Katrina, so very happy you loved it 🙂 Thanks for the great review!
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!
Oh Melinda You have just made my night! So glad I could help 🙂
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!!!!
Woohoo Robert! So happy to hear that 🙂