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.
Servings 2
Calories 595kcal
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.
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) 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.
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.
Nutrition
Serving: 1g | Calories: 595kcal | Carbohydrates: 10g | Protein: 23g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 894mg | Fiber: 1g | Sugar: 3g