Butter and Garlic Ribeye Steak

This succulent Butter and Garlic Ribeye Steak is perfect for any celebration. It’s incredibly flavorful, and the easy preparation ensures that you get perfect results every time. I love the butter and garlic, but for a little extra flavor, I like to add some fresh herbs. If you prefer, you can leave them off, but they do bring an extra flavor dimension to this delicious steak.

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Butter and Garlic Ribeye Steak

Enjoy this wonderful steak dinner for two, or make a couple of steaks for the whole family to enjoy. This simple preparation will ensure you have a juicy, flavorful steak without the fuss of firing up the grill.

Servings

Ingredients

• 1 2-inch thick, ribeye steak
• Kosher salt, to taste
• freshly ground black pepper, to taste
• 3 Tbsp canola oil
• 3 Tbsp unsalted butter
• 3 cloves garlic, peeled and smashed
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme

Servings Ingredients 1 2-inch thick, ribeye steak Kosher salt, to taste freshly ground black pepper, to taste 3 Tbsp canola oil 3 Tbsp unsalted butter 3 cloves garlic, peeled and smashed 2 sprigs fresh rosemary 3 sprigs fresh thyme

Instructions

1. Season the steak generously on all sides with the salt and pepper.
2. Place the seasoned steaks on a wire rack set on top of a baking sheet. Bake in the preheated oven for 45 to 60 minutes, just until the internal temperature reads about 125° F. (for medium-rare). Adjust the bake time based on your preference for doneness. Give it a bit more time if you want your steak done more, or a bit less time for a rare steak.
3. In a heavy skillet, over high heat, heat the canola oil until it starts to smoke. When the oil starts to smoke, add the steak and sear for 30 seconds; then flip.
4. Add the butter, smashed garlic, rosemary sprigs, and thyme sprigs. Swirl the pan to melt the butter and incorporate the pan juices.
5. Move the garlic and herbs and place them on top of the steak; with a large spoon, baste the steak with the butter in the pan for about 30 seconds. Flip the steak and baste the other side for 15 seconds. Turn the steak onto its side and carefully render off any excess fat.
6. Let the steak rest on a cutting board for about 10 minutes before slicing. After the steak has had a chance to rest, slice into 1/2-inch slices, fan the slices in a decorative manner. Serve.

Recipe Notes

Choosing Your Steak:

 

A USDA Choice ribeye steak has less fat marbling than Prime. Choice can still be an excellent steak, especially a Choice ribeye. However, in general, a USDA choice steak will be less tender, juicy and flavorful, and its texture will be a little coarser than a Prime steak. Of course, Prime also costs more than Choice.