Easy Garlic Butter Ribeye Steak with Herb Basting Tips, FAQ & printable recipe

Tips for success

For the absolute best crust, consider dry-brining your ribeye steak in the refrigerator. Season the steak generously with steak seasoning and place it uncovered on a wire rack set inside a baking sheet.

Leave it in the refrigerator for 12 to 24 hours before cooking. This process draws out surface moisture, allowing the seasoning to penetrate deep into the muscle fibers, resulting in an incredibly tender, deeply seasoned steak with an unmatched caramelized crust.

When basting, pay close attention to the color and aroma of the butter. You want the butter to foam and turn a rich golden brown, which releases a wonderful nutty aroma.

If the butter begins to smoke excessively or turn dark black, immediately reduce the heat or slide the pan off the burner. Burning the butter will ruin the flavor of the steak, so maintaining a controlled, medium-high heat during the basting phase is key.

Variations

• Rosemary Garlic Butter: Substitute fresh rosemary sprigs for the thyme to create a bolder, more pine-like herbal aroma that complements the rich beef.
• Spicy Garlic Butter: Add a pinch of crushed red pepper flakes to the melting butter for a subtle, warming kick that cuts through the richness.

Storage and make-ahead

Fridge

Store cooked steak in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze cooked steak wrapped tightly in plastic wrap and foil in a freezer-safe bag for up to 2 to 3 months.

Reheat

Reheat gently in a 250°F (120°C) oven until warmed through, then flash-sear in a hot skillet for 30 seconds per side.

Store any leftover ribeye steak in an airtight container in the refrigerator within 2 hours of cooking. Kept properly, the cooked steak will remain fresh and safe to consume for up to 3 to 4 days. To maintain the best texture, store the steak whole rather than pre-slicing it, which helps prevent the meat from drying out during storage.

While steak is best enjoyed immediately fresh from the griddle, you can prepare the ingredients ahead of time. Smash the garlic cloves and portion out the butter and fresh thyme sprigs up to a day in advance, storing them in the refrigerator. You can also season the steak up to 24 hours ahead of time and keep it uncovered in the fridge to dry-brine, which actually improves the final result.

Serving ideas

Slice the rested ribeye steak against the grain into thick, elegant strips to ensure maximum tenderness in every bite. Present the sliced steak on a warm platter, and spoon the warm, aromatic garlic herb butter left in the pan directly over the top of the meat just before serving.

Garnish with a few fresh sprigs of thyme or a sprinkle of flaky sea salt to add a clean, professional touch to the final presentation.

This rich, savory steak pairs beautifully with classic steakhouse side dishes. Serve it alongside creamy mashed potatoes, roasted asparagus, or a crisp wedge salad with blue cheese dressing.

For a spectacular dinner presentation, serve the steak directly on a heated cast-iron platter, allowing the garlic butter to sizzle invitingly as it comes to the table, creating a memorable dining experience.

Frequently asked questions

Recipe card

Easy Garlic Butter Ribeye Steak with Herb Basting

Prep 10 minCook 10 minRest 5 minTotal 25 minServes 2

Ingredients

• 1 lb ribeye steak, approximately 1.5 inches thick
• 1 tbsp steak seasoning
• 4 tbsp unsalted butter
• 3 cloves garlic, smashed
• 4 sprigs fresh thyme

Instructions

1. Pat the ribeye steak completely dry with paper towels. Season all sides generously with steak seasoning, pressing the seasoning into the meat. Let the seasoned steak sit at room temperature for no more than 30 minutes before cooking to ensure even heat distribution.
2. Place a heavy cast-iron skillet or griddle over high heat. Allow the pan to heat thoroughly until it is smoking hot. This intense dry heat is necessary to create a deep, caramelized crust on the exterior of the steak without overcooking the inside.
3. Carefully place the seasoned steak onto the hot griddle. Sear undisturbed for 2 to 3 minutes, allowing a deep, golden-brown crust to form. Flip the steak using tongs and sear the second side for an additional 2 minutes to lock in the juices.
4. Reduce the heat to medium-high. Add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the griddle. Tilt the pan slightly and use a large spoon to continuously scoop the melting, foaming herb butter over the top of the sizzling steak for about 2 minutes.
5. Insert an instant-read meat thermometer into the thickest part of the steak. Verify that the internal temperature has reached at least 145°F (63°C). Transfer the steak to a cutting board or warm platter, pour the remaining pan juices over it, and let the meat rest for at least 3 minutes before slicing.

Contains: milk

Estimated nutrition per serving

Calories

720

Protein

42 g

Carbohydrates

1 g

Fat

61 g

Fiber

0 g

Sugar

0 g

Sodium

1150 mg

Automatic estimate from the ingredient list, not laboratory-verified.