Rib Eye Steak with Garlic Butter
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
577 kcal
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Course
Main Course
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Cuisine
American
Rib Eye Steak with Garlic Butter
Description
The steaks are first brought to room temperature to promote even cooking and seasoned simply with kosher salt and freshly ground black pepper. Seared in a heavy skillet using a high smoke point oil, the steaks develop a crust that locks in juices. Butter is added to the pan with smashed garlic cloves and rosemary sprigs to create a basting sauce, spooned repeatedly over the steaks as they cook to medium doneness (130-135°F).
After cooking, the steaks rest briefly to allow juices to redistribute. Pan drippings are spooned over for extra richness before slicing. The garlic and rosemary butter enriches the steak’s savory profile with herbal notes while the searing technique ensures a flavorful, crusty exterior with a tender interior.
Using a neutral oil prevents burning at high heat, and choosing boneless or bone-in rib eye offers options for cooking time and flavor.
Ingredients
- 4 rib eye steak 10-12 ounces each, can be boneless or bone in
- 1 1/2 tablespoons neutral flavored oil such as safflower oil, canola oil, grapeseed oil or peanut oil
- salt Kosher salt and freshly ground, to taste
- black pepper Kosher salt and freshly ground, to taste
- 4 tablespoons butter
- 4 garlic smashed, cloves
- 4 prigs rosemary fresh
Instructions
- Let the steaks sit at room temperature for 20 minutes.
- Season the steaks on both sides with salt and pepper to taste.
- Heat a heavy pan such as a cast iron skillet over high heat.
- Add the oil to the pan. Place the steaks in the pan in a single layer.
- Cook for 4-5 minutes per side or until deep golden brown.
- Add the butter to the pan. After the butter has melted, add the garlic cloves and rosemary to the pan. Stir to combine.
- Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
- Cook the steak for 2-3 minutes or until the thermometer registers at between 130-135 degrees F for a medium steak.
- Remove the meat from the pan. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.
Notes
- Use a heavy skillet like cast iron or enamel cast iron to achieve the best crust on the steak.
- Boneless or bone-in rib eye steaks can be used; bone-in steaks may require slightly longer cooking.
- Choose neutral-flavored oils with high smoke points such as canola, grapeseed, safflower, or peanut oil for searing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 577 kcal
% Daily Value*
| Calories | 577kcal | 29% |
| Carbohydrates | 1g | 0% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 149mg | 50% |
| Sodium | 184mg | 8% |
| Potassium | 529mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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