If you’re craving a steak dinner that truly hits all the right notes, you have to try this Perfectly Seared Ribeye Steak with Garlic Herb Butter Recipe. This dish delivers a juicy, flavorful ribeye with an irresistible garlicky butter sauce that elevates every bite. Whether you’re cooking for a special occasion or just want to treat yourself, this recipe combines straightforward ingredients with straightforward techniques that guarantee restaurant-quality results at home. I can’t wait for you to experience the rich, buttery, and herb-infused magic of this perfectly seared ribeye steak.
Ingredients You’ll Need
The beauty of the Perfectly Seared Ribeye Steak with Garlic Herb Butter Recipe lies in its simplicity. Each ingredient is crucial in building layers of flavor and a gorgeous texture that complements the natural richness of the ribeye. From the fresh herbs that bring brightness to the dish, to the salt that unlocks the juiciest steak, every component has a job to do.
- 1 pound ribeye steak (well marbled): Choose a high-quality cut with plenty of fat for maximum flavor and juiciness.
- 2 teaspoons kosher salt: Essential for seasoning and tenderizing the steak through dry brining.
- 1-2 teaspoons vegetable or canola oil: Helps achieve that beautiful crust when searing at high heat.
- 3-4 tablespoons salted butter (melted): Adds richness and moisture, forming the base for the garlic herb butter sauce.
- 1/2 teaspoon garlic powder: Boosts the garlic flavor in the butter without overpowering.
- 1/2 teaspoon black pepper: Provides a subtle heat that complements the steak perfectly.
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme): Contributes fresh, earthy notes to the butter sauce.
- 1 teaspoon fresh rosemary (or 1/2 teaspoon dried rosemary): Lends a piney aroma that pairs wonderfully with beef.
- 2 cloves garlic (smashed and sliced into strips): Impart a mellow garlic flavor that infuses the butter.
- 2-3 sprigs fresh thyme: Used during cooking to enhance flavor and aroma.
- 2-3 sprigs fresh rosemary: Added while cooking to infuse the steak with herbaceous fragrance.
- Additional salt as needed: To finish seasoning before serving for perfect balance.
How to Make Perfectly Seared Ribeye Steak with Garlic Herb Butter Recipe
Step 1: Choose and Prepare Your Ribeye Steak
Start by selecting a high-quality ribeye steak—bone-in or boneless works fine as long as it’s well marbled with fat. This marbling is the secret to juicy, flavorful meat. Next, dry brine your steak by sprinkling it generously with kosher salt, covering every side and the edges. Place the salted steak uncovered in the fridge for anywhere from 4 to 48 hours. This process enhances tenderness and ensures a juicy interior while giving you a steak surface that’s perfectly primed for searing.
Step 2: Bring the Steak to Room Temperature and Oil It
About 30 minutes before you plan to cook, bring your steak out of the fridge to reach room temperature. This step is key to ensuring even cooking from edge to center. Right before cooking, drizzle the steak with your chosen high-heat oil and rub it all over the surface. This oil helps promote an even golden crust during searing.
Step 3: Prepare the Garlic Herb Butter
While your steak comes to temperature, melt the salted butter in a small bowl. To this, add garlic powder, freshly cracked black pepper, finely chopped thyme, and rosemary. Toss in thin strips of smashed garlic cloves for that deep roasted garlic flavor. This herb butter will be your steak’s perfect finishing touch and drizzled sauce.
Step 4: Sear the Steak to Perfection
Heat a heavy skillet—cast iron works best—over high heat until it is smoking hot. Add a splash of oil, then carefully lay down your steak. Let it cook undisturbed for about 3-4 minutes until a deep brown crust forms. Flip the steak and add fresh thyme and rosemary sprigs to the pan. Tilt the pan slightly and spoon the warm garlic herb butter over the steak as it cooks on the second side for another 3-4 minutes. This basting infuses the meat with vibrant herb and buttery flavors.
Step 5: Rest and Finish
Once seared, transfer the steak to a plate and cover it loosely with foil. Allow it to rest for about 5-10 minutes. Resting lets the juices redistribute evenly, ensuring every bite is tender and juicy. Finish by spooning any leftover garlic herb butter from the pan over the steak before serving.
How to Serve Perfectly Seared Ribeye Steak with Garlic Herb Butter Recipe
Garnishes
To make your presentation even more inviting, add a sprig or two of fresh rosemary or thyme atop the steak. A light sprinkle of flaky sea salt enhances texture and flavor just before serving. This simple touch adds visual appeal and a burst of fresh herb aroma that will make your guests swoon.
Side Dishes
This steak pairs beautifully with classic sides like creamy mashed potatoes, roasted garlic green beans, or a crisp arugula salad dressed with lemon vinaigrette. The richness of the garlic herb butter contrasts perfectly with fresh, bright vegetables or starchy comforts that soak up the luscious steak sauce.
Creative Ways to Present
If you want to impress, slice the ribeye steak into thick slices and fan them out on a warm wooden board or a rustic platter. Drizzle the garlic herb butter over each slice and sprinkle with coarse salt and cracked pepper. Add a few roasted garlic cloves and tossed herbs for a stunning, shareable centerpiece meal at your table.
Make Ahead and Storage
Storing Leftovers
If you have any steak leftover, store it in an airtight container in the refrigerator. It’s best eaten within 2-3 days to maintain flavor and juiciness. To keep the garlic herb butter tasty, store it separately in a small container.
Freezing
You can freeze leftover cooked ribeye steak by wrapping it tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. Try to use it within 2 months to enjoy the best taste and texture after thawing.
Reheating
For juicy reheated steak, avoid microwaving if possible. Instead, gently warm steak slices in a skillet over low heat, adding a little butter or oil to prevent drying out. Finish by drizzling reserved garlic herb butter over the warmed steak for that fresh-off-the-pan flavor.
FAQs
Can I use a different cut of steak for this recipe?
You absolutely can, but ribeye is preferred for its fat marbling that delivers tender, juicy flavor. Other cuts like strip steak or sirloin can work but may be less forgiving in cooking time and moisture retention.
What if I don’t have fresh herbs?
Dried herbs work just fine in this recipe. Use about half the amount of dried thyme and rosemary compared to fresh to avoid overpowering the butter sauce.
How do I know when my steak is cooked perfectly?
Use a meat thermometer to check internal temperature: 130°F for medium-rare, 140°F for medium. The steak should feel firm but have a little spring to it when you press with your finger.
Can I make the garlic herb butter ahead of time?
Yes, you can prepare and refrigerate the garlic herb butter up to 3 days in advance. Warm it gently before serving to keep it pourable.
Why is it important to rest the steak after cooking?
Resting allows the juices to redistribute throughout the meat instead of running out when cut. This ensures every bite is juicy and tender rather than dry.
Final Thoughts
Trust me, once you try the Perfectly Seared Ribeye Steak with Garlic Herb Butter Recipe, you’ll want to make it a staple in your cooking routine. It’s the kind of dish that transforms a simple meal into a celebration of rich, buttery, herbaceous flavors and melt-in-your-mouth texture. So grab your favorite ribeye and get ready to impress yourself and anyone lucky enough to share this unforgettable steak experience.
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Perfectly Seared Ribeye Steak with Garlic Herb Butter Recipe
- Prep Time: 10 minutes plus 4 to 48 hours for dry brining
- Cook Time: 10 minutes
- Total Time: Approximately 4 hours 20 minutes to 48 hours 20 minutes (including dry brine and resting)
- Yield: 2 to 2.2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This recipe guides you through making a perfectly seared ribeye steak with a flavorful garlic herb butter sauce. Using a high-quality marbled ribeye, salted in advance for enhanced tenderness and flavor, the steak is pan-seared to juicy perfection and served drizzled with a rich and aromatic butter sauce infused with garlic, thyme, and rosemary. Ideal for a special dinner, this recipe ensures a tender, juicy steak full of robust, savory notes.
Ingredients
Steak and Seasoning
- 1 pound ribeye steak (well marbled)
- 2 teaspoons kosher salt (or 1¼ teaspoons table salt if kosher is not available)
- 1–2 teaspoons vegetable or canola oil
- Additional salt (to taste)
Garlic Herb Butter Sauce
- 3–4 tablespoons salted butter (melted)
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- 2 cloves garlic (smashed, peeled, and sliced into strips)
- 2–3 sprigs fresh thyme for basting
- 2–3 sprigs fresh rosemary for basting
Instructions
- Choose Your Ribeye Steak: Select a high-quality steak that is well marbled, ideally USDA Prime or Choice. The quality and marbling are crucial for flavor and tenderness. Bone-in or boneless steaks both work well for this recipe.
- Salt the Steak in Advance: At least 4 hours and up to 48 hours before cooking, generously rub the steak with kosher salt (about 2 teaspoons total for 1 pound). Make sure to cover both sides and the edges. Place the salted steak uncovered on a plate in the fridge to dry out. This long salting process tenderizes and flavors the meat deeply.
- Bring Steak to Room Temperature: About 30 minutes before cooking, remove the steak from the fridge and let it sit at room temperature. This ensures even cooking and prevents the edges from overcooking while the center remains underdone.
- Prepare the Garlic Herb Butter Sauce: Melt 3-4 tablespoons of salted butter in a microwave-safe bowl. Stir in garlic powder, black pepper, fresh thyme leaves, chopped rosemary, and add the smashed and sliced garlic cloves. Set aside. Have the fresh thyme and rosemary sprigs ready for basting during cooking.
- Oil and Preheat the Pan: Just before cooking, drizzle 1-2 teaspoons of vegetable or canola oil over the steak and rub it in thoroughly. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat until it is very hot but not smoking.
- Sear the Steak: Place the steak in the hot pan and let it sear without moving for about 3-4 minutes until a deep golden crust forms. Flip the steak and sear the other side for another 3-4 minutes.
- Baste with Garlic Herb Butter: Lower heat to medium. Add the melted garlic herb butter to the pan along with the fresh thyme and rosemary sprigs. Tilt the pan slightly and use a spoon to continuously baste the steak with the flavored butter for about 2-3 minutes, turning once if needed, until the steak reaches desired doneness (125°F for medium-rare). Remove the steak from the pan and let it rest for about 5-10 minutes before slicing and serving.
Notes
- Use kosher salt for dry brining the steak; if only table salt is available, reduce the amount as table salt is denser.
- Dry brining the steak uncovered in the fridge for several hours enhances the crust formation and flavor.
- Letting the steak come to room temperature before cooking ensures even doneness.
- Use a heavy skillet, ideally cast iron, for the best sear.
- Adjust cooking times based on steak thickness and preferred doneness.
- Resting the steak after cooking is important to redistribute juices and maintain juiciness.
