There’s something truly irresistible about a perfectly cooked ribeye sizzling under a rich, garlicky butter sauce. This Garlic Butter Ribeye Steak Recipe is one of my all-time favorites because it balances bold flavor with simplicity—perfect for impressing yourself or guests without hours in the kitchen.

A single thick, cooked steak with a browned, slightly crispy texture, showing grill marks and some juicy parts. On top is a dollop of melting butter mixed with chopped green herbs sprinkled all over. The steak sits on a flat surface with dark color and a shiny finish. A large knife and fork rest above the steak. Some sprigs of herbs are scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Butter Ribeye Steak Recipe
Top Tip
How to Serve Garlic Butter Ribeye Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Butter Ribeye Steak Recipe

Why You'll Love This Recipe

This isn’t just steak with garlic butter slapped on top—this recipe walks you through how to coax the most from every bite, from that crispy char on the ribeye to the silky garlic butter that melts into every juicy forkful. I fell for this recipe because it’s straightforward but feels so indulgent.

Simple but elevated: It’s a foolproof way to turn a few ingredients into a restaurant-worthy dish at home.
Perfect caramelization: Patting the steak dry and timing the sear makes all the difference in creating that crave-worthy crust.
Garlic butter magic: The butter is loaded with minced garlic and seasoning, bringing an intense but balanced savory finish.
Flexible and forgiving: You can easily swap the ribeye for similar cuts without losing any flavor or texture.

Ingredients & Why They Work

Each ingredient here is selected with care to build deep flavor and perfect texture. From the marbling of the ribeye that keeps the steak tender, to the garlic butter that amplifies richness without overpowering, everything in this recipe plays a key role. And here's a pro tip: choosing the freshest garlic makes a big difference!

Flat lay of three thick rib-eye steaks with rich marbling, a small mound of unsalted butter softened to creamy smoothness, three whole garlic bulbs with papery skin intact, a few loose black peppercorns alongside a pinch of coarse kosher salt, and a small white ceramic bowl filled with golden olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rib-Eye Steaks: This cut’s rich marbling gives incredible flavor and tenderness; look for steaks at least 1¼ inches thick for best results.
Olive Oil: Used to lightly coat the steak before searing, helping achieve that perfect crust.
Kosher Salt: Its coarser grain seasons the steak evenly and enhances its natural flavors.
Freshly Ground Black Pepper: Adds subtle heat and complexity, best freshly cracked for aroma.
Unsalted Butter: The base for our garlic butter, allowing you to control seasoning precisely.
Garlic (minced): Whether fresh or roasted, garlic infuses the butter with savory depth—roasted garlic is especially mellow and sweet.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Garlic Butter Ribeye Steak Recipe is how easy it is to adjust to your liking or occasion. Whether you want a more intense garlic punch or a lighter touch with herbs, you can make it truly yours.

Variation: I sometimes add fresh thyme or rosemary to the garlic butter for an herbal twist that pairs beautifully with the beef.
Dietary swaps: You can use ghee instead of butter if you want a dairy-free version that still gives you richness.
Spice it up: For a bit of heat, try stirring in a pinch of crushed red pepper flakes into your garlic butter.

Step-by-Step: How I Make Garlic Butter Ribeye Steak Recipe

The image shows a white plate with a cooked steak taking up the right side, its surface browned with a textured crust and some black pepper sprinkled on top. On the left side of the plate, there are roasted potato pieces with red skin and golden inside, arranged loosely and topped with a small green herb sprig. Above the steak, a silver spoon held by a woman's hand pours a light brown sauce over the meat. The plate sits on a white marbled surface, with a fork and knife placed in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Garlic Butter

First thing’s first—make the garlic butter so it can chill and develop flavor. I mix softened unsalted butter with minced garlic, kosher salt, and black pepper until it’s creamy and well combined. Then I shape it into a log on parchment paper, twisting the ends tightly, and pop it in the fridge. It keeps for up to a week, and having it ready in advance really speeds things up when dinner’s imminent.

Step 2: Heat Your Skillet

Preheat your oven’s broiler and slide an oven-proof skillet—my favorite is cast iron—right into the oven so it’s screaming hot when you start cooking. It’s key to get that pan hot enough to quickly sear the steaks and lock in the juices. Pat your ribeyes dry with paper towels to help the crust develop beautifully without steaming.

Step 3: Sear on the Stovetop

Carefully remove the skillet from the oven and place it on the stove over medium-high heat. Add a drizzle of olive oil and right away, lay your steaks down in the middle. Give them about a minute per side, just enough to get that gorgeous dark crust—don’t move them around! Use tongs to flip gently. This quick sear makes all the difference.

Step 4: Finish Cooking in the Oven

Pop the skillet back into the oven and let the steaks cook about 4-5 minutes for medium-rare, flipping halfway through. Using a meat thermometer here can really help—you're aiming for around 130°F (54°C) for that perfect pink center. Then, remove the pan and let the steaks rest with a loose tent of foil so all those juices settle in.

Step 5: Serve with Garlic Butter

Slice a generous pat of that homemade garlic butter onto each hot steak right before serving. The butter melts slowly, soaking into every bite with garlicky goodness—you’ll notice the flavor deepens as it melts. Dig in while it’s warm and juicy!

Top Tip

I’ve made this Garlic Butter Ribeye Steak Recipe dozens of times, and a few little tricks have saved me from disappointment. These tips will make your steak turn out restaurant-worthy every time.

Dry That Steak Well: Moisture is the enemy of searing; always pat your steaks dry with paper towels before seasoning for that crisp, caramelized crust.
Hot Pan, Quick Sear: The skillet has to be smoking hot when the steak hits it—this caramelizes the outside fast, locking in juices.
Rest is Essential: Never skip resting the steak under loose foil; it helps the juices redistribute for a tender, juicy finish.
Make Garlic Butter Ahead: I always prep the garlic butter in advance so it’s firm and slices cleanly, making plating seamless and beautiful.

How to Serve Garlic Butter Ribeye Steak Recipe

garlic butter ribeye - Serving Suggestion

Garnishes

I love finishing off the plate with a sprinkle of finely chopped fresh parsley for a pop of color and mild freshness that cuts through the richness. Sometimes I add a lemon wedge on the side—just a little squeeze brightens the whole dish beautifully.

Side Dishes

This steak pairs wonderfully with crispy roasted Brussels sprouts, creamy mashed potatoes, or even a simple arugula salad dressed lightly with lemon and olive oil. It’s all about balancing the rich steak with fresh, textured sides.

Creative Ways to Present

For special occasions, I like plating the ribeye on a wooden board with slices fanned out, topped with rounds of garlic butter melting slowly. Adding some roasted garlic cloves on the side or even edible flowers lifts the presentation to next-level wow.

Make Ahead and Storage

Storing Leftovers

Leftover ribeye keeps beautifully when refrigerated in an airtight container. I like to place the steaks on a wire rack inside a baking sheet to avoid sogginess, then cover them loosely and refrigerate for up to 3 days.

Freezing

If you want to freeze leftovers, let the steaks cool completely, wrap them tightly in plastic wrap and foil, then place in a freezer bag. They’ll stay great for about 2 months—just thaw overnight in the fridge before reheating.

Reheating

Reheating is easy—set your oven to 250°F and warm the steaks on a wire rack inside a baking sheet for about 30 minutes. This gentle heat method keeps them juicy without drying out. Finish with a quick sear in a hot pan if you want to refresh the crust.

Frequently Asked Questions:

Can I use other cuts of steak for this Garlic Butter Ribeye Steak Recipe?

Absolutely! While ribeye offers that fantastic marbling and flavor, you can also use filet mignon, New York strip, or T-bone. Just adjust cooking times slightly based on thickness and cut.

How do I know when my steak is medium-rare?

Investing in a good instant-read thermometer is the best way. For medium-rare, aim for an internal temperature of around 130°F (54°C). The steak will continue to cook a bit after resting.

Can I prepare the garlic butter in advance?

Yes, making garlic butter ahead is perfect. It firms up nicely in the fridge, making slicing easier when you're ready to serve. You can keep it refrigerated for up to a week.

What if I don’t have a cast iron skillet?

No worries! Use any heavy oven-proof skillet—stainless steel works well too. The key is getting the pan very hot before searing to achieve a great crust.

Final Thoughts

I hope you’ll give this Garlic Butter Ribeye Steak Recipe a try soon—you really don’t need to be a steakhouse chef to enjoy something this rich, flavorful, and satisfying. It’s become my go-to when I want a special meal without fuss, and I’m confident you’ll love how it fills your kitchen and table with bold, comforting flavors. Happy cooking and even happier eating!