Pan-Seared Ribeye with Garlic Herb Butter

Pan-Seared Ribeye with Garlic Herb Butter ingredients

• 2 each ribeye steaks
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp canola or grapeseed oil
• 4 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp fresh parsley, chopped

How to make Pan-Seared Ribeye with Garlic Herb Butter

1. Remove the ribeye steaks from the refrigerator 30-60 minutes before cooking to allow them to come closer to room temperature, which promotes more even cooking.
2. While the steaks rest, prepare the garlic herb butter: In a small bowl, combine 4 tbsp softened unsalted butter, 2 minced garlic cloves, 1 tsp chopped fresh rosemary, 1 tsp chopped fresh thyme, and 1 tsp chopped fresh parsley. Mix until well combined and set aside.
3. Pat the steaks completely dry with paper towels. This is crucial for achieving a beautiful, crisp sear. Season both sides generously with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
4. Heat a heavy-bottomed skillet, preferably cast iron, over medium-high heat until it just begins to smoke. Add 1 tbsp canola or grapeseed oil to the pan and swirl to coat.
5. Carefully place the seasoned steaks into the hot skillet. Sear undisturbed for 3-4 minutes per side until a deep brown crust forms. Do not move the steaks during this initial sear.
6. Reduce the heat to medium. Add half of the prepared garlic herb butter to the pan. As it melts, tilt the pan slightly and continuously spoon the melted butter and pan drippings over the steaks for 2-3 minutes. This basting infuses the steaks with incredible flavor and promotes even cooking.
7. For medium-rare doneness (internal temperature 130-135°F), total cooking time should be about 8-10 minutes. Adjust time for desired doneness (e.g., 140-145°F for medium). Use an instant-read thermometer inserted into the thickest part of the steak.
8. Transfer the cooked steaks to a cutting board. Top each steak with the remaining garlic herb butter. Tent loosely with foil and let them rest for 7-10 minutes. Resting allows the muscle fibers to relax and reabsorb juices, resulting in a tender and juicy steak.
9. Serve the rested steaks whole or sliced against the grain, with the melted herb butter and pan juices spooned over the top. Pairs wonderfully with mashed potatoes or roasted asparagus.

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