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.
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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!
- 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.
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
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
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:
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.
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.
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.
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!
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Garlic Butter Ribeye Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Broiling is used in the oven but the primary method with equipment mentioned and searing on stovetop indicates Stovetop as primary cooking method
- Cuisine: American
Description
This Easy Garlic Butter Steak recipe features juicy rib-eye steaks cooked to perfection with a savory homemade garlic butter. The steaks are seared in a hot cast iron skillet to form a delicious crust and finished in the oven to your desired doneness, topped with rich garlic butter for an indulgent dinner.
Ingredients
Steak
- 3 rib-eye steaks, 12 oz each, 1 ¼-inch-thick
- 4 tablespoons olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garlic Butter
- ½ cup unsalted butter, at room temperature
- 3 cloves garlic, minced (roasted garlic preferred)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare garlic butter: In a bowl, combine the unsalted butter, minced garlic, kosher salt, and freshly ground black pepper until well mixed. Transfer the mixture onto parchment paper and shape it into a log about 1 ½ inches in diameter. Roll tightly in the parchment paper, twist the ends to seal, and refrigerate until firm and ready to use, up to 1 week.
- Preheat broiler and skillet: Preheat your oven to broil. Place an oven-proof skillet, preferably a cast iron skillet, inside the oven to heat thoroughly.
- Prepare steaks: Pat both sides of each steak dry with paper towels to ensure a good caramelized crust. Drizzle with olive oil and season evenly with kosher salt and freshly ground black pepper.
- Sear steaks: Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat. Once very hot, place the steaks in the center of the skillet and sear for about 1 minute until a dark crust forms. Flip with tongs and sear the other side for an additional 60 seconds.
- Finish cooking in oven: Remove the skillet from the stovetop and immediately place it back into the oven. Broil the steaks for about 4-5 minutes for medium-rare doneness, flipping once halfway through the cooking time.
- Rest steaks: Remove the skillet from the oven and transfer the steaks to a plate. Let them rest, tented loosely with foil (not tightly wrapped), for 3-5 minutes to allow the juices to redistribute.
- Serve: Serve each steak immediately topped with a slice of the prepared garlic butter for extra richness and flavor.
Notes
- Rib-eye steaks are preferred for their flavor, but filet, New York strip, or T-bone steaks can also be used.
- To reheat leftover steaks, place them on a wire rack over a rimmed baking sheet and warm in a 250-degree oven for about 30 minutes to preserve juiciness.
- Patting the steaks dry before searing is essential for a good crust.
- Use a cast iron or oven-proof skillet to easily transfer between stovetop and oven.
Nutrition
- Serving Size: 1 steak with garlic butter
- Calories: 700 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 55 g
- Saturated Fat: 25 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 160 mg
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