Garlic Butter Ribeye Steak with a Perfect Sear Tips, FAQ & printable recipe

Tips for success

To ensure the garlic does not burn during the basting phase, add it only when the butter is already melted and foaming.

If the garlic begins to brown too quickly, turn the heat down slightly or move the steak to a cooler part of the pan. This allows the flavors to infuse into the butter without becoming acrid or harsh.

When resting the steak, place it on a warm plate or a cutting board and cover it loosely with aluminum foil. This prevents the steak from cooling down too rapidly while allowing the internal juices to settle.

Resting is just as important as the searing process for achieving the most tender, juicy texture in every bite of the finished ribeye.

Variations

• Lemon Herb Butter: Add a teaspoon of fresh lemon zest to the garlic butter mixture. The bright, acidic notes of the lemon zest cut through the fat of the ribeye, providing a refreshing finish to the dish.
• Compound Butter Log: Mix the butter, garlic, and herbs, then roll into a log using plastic wrap. Chill until firm and slice off rounds to melt over the steak right before serving.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Ensure the steak is cooled to room temperature within 2 hours before placing it in the refrigerator.

Freezer

Wrap tightly in plastic wrap and place in a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a skillet over low heat with a small amount of butter until warmed through, being careful not to overcook the meat.

Store any leftover steak in an airtight container to keep it from drying out. It is best to slice the meat only when ready to serve again to maintain its moisture.

Keep the steak refrigerated and consume it within three days for the best quality and flavor. If the steak was stored with the garlic butter, that sauce can be used to reheat the meat.

The garlic butter can be prepared in advance by mixing the butter, minced garlic, and herbs together. Roll the mixture into a log using parchment paper and refrigerate or freeze it.

When ready to cook, simply slice a piece of the compound butter and add it to the griddle during the final stage of cooking for instant flavor infusion.

Serving ideas

Serve the ribeye immediately while it is still hot, drizzling any remaining garlic butter from the pan over the sliced meat. The steak pairs well with simple sides like roasted potatoes, steamed vegetables, or a crisp green salad, which provide a light contrast to the richness of the beef and the buttery sauce.

Present the steak on a warm platter to ensure it stays at the ideal serving temperature. If serving for a special meal, you can slice the steak against the grain to enhance its tenderness. A final sprinkle of fresh herbs can add a professional touch and a boost of flavor to the final presentation.

Frequently asked questions

Recipe card

Garlic Butter Ribeye Steak with a Perfect Sear

Prep 5 minCook 10 minRest 5 minTotal 20 minServes 1

Ingredients

• 1 lb ribeye steak
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh herbs, chopped

Instructions

1. Remove the ribeye steak from the refrigerator and pat it completely dry with paper towels. Ensure the steak is at room temperature for about thirty minutes before cooking to ensure even heat distribution.
2. Heat the cast-iron griddle over medium-high heat until it is very hot. Place the steak onto the griddle and sear without moving it for about 4 to 5 minutes per side. Use tongs to flip the steak once a deep brown crust has formed on the bottom side.
3. Once the steak is nearly cooked, add the butter, minced garlic, and fresh herbs to the griddle. As the butter melts and foams, spoon it continuously over the steak for the final minute of cooking. Ensure the internal temperature reaches 145°F (63°C) for medium-rare, then remove the steak from the pan and let it rest at least 3 minutes before slicing.

Contains: milk

Estimated nutrition per serving

Calories

640

Protein

42 g

Carbohydrates

0.5 g

Fat

51 g

Fiber

0.1 g

Sugar

0.1 g

Sodium

120 mg

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