Garlic Butter Ribeye Steaks Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate crust, ensure the cast-iron skillet is preheated thoroughly before adding the steaks. A well-seasoned cast-iron pan holds heat exceptionally well, which is key to creating a rapid sear that locks in flavor. If the pan is not hot enough, the steaks will simmer in their own juices rather than developing that beautiful, deeply caramelized exterior shown in the video.

When basting, tilt the skillet slightly toward the body to pool the melted butter, garlic, and thyme at the bottom edge of the pan. Use a large, heavy-duty metal spoon to scoop up the foaming fat and pour it directly over the top of the steaks.

Work quickly and continuously; this basting technique cooks the top of the steak with hot fat while the bottom cooks from the direct contact with the skillet, resulting in an exceptionally even cook.

Variations

• Rosemary Garlic Ribeye: Replace the fresh thyme with fresh rosemary sprigs to create a more robust, pine-like herbal aroma that pairs beautifully with the rich beef.
• Chili Butter Steak: Add a pinch of dried red pepper flakes or a dash of cayenne pepper to the melting butter for a subtle, warming heat.

Storage and make-ahead

Fridge

Place the cooled steaks in an airtight container and store them in the refrigerator for up to three days.

Freezer

Wrap the cooled steaks tightly in plastic wrap, then foil, and freeze in a freezer bag for up to two months.

Reheat

Reheat gently in a 250°F (120°C) oven until warm, then sear quickly in a hot skillet with a touch of butter.

Store any leftover steak in an airtight glass or plastic container to maintain freshness. Ensure the steak has cooled at room temperature for no more than two hours before sealing the container and placing it in the refrigerator to prevent condensation from softening the crust.

Pour any remaining garlic butter from the skillet over the steaks before storing, as this will help keep the meat moist during storage and reheating. Leftover steak can be used for salads, sandwiches, or breakfast hashes.

While steak is always best enjoyed fresh from the skillet, prep work can easily be done ahead of time. The steaks can be patted dry and kept in the refrigerator up to twenty-four hours in advance.

The garlic can be smashed and the thyme measured out hours before cooking. However, do not cook the steaks ahead of time with the intention of reheating them later for a main meal, as reheating will inevitably overcook the delicate interior.

Serving ideas

Present these magnificent steaks on a warm wooden serving board or a large heated platter to retain their temperature. Slice the steaks against the grain into thick, elegant strips, showcasing the juicy pink interior.

Pour the warm, herbaceous garlic butter from the skillet directly over the sliced meat just before serving. Garnish the platter with a few fresh sprigs of thyme to add a touch of vibrant green color and fresh aroma.

Pair this rich and savory main course with classic steakhouse side dishes. Creamy mashed potatoes, roasted asparagus, or a crisp wedge salad with blue cheese dressing complement the intense flavors of the garlic butter ribeye perfectly. For an elegant touch, serve with a bold red wine, such as a Cabernet Sauvignon or Syrah, which has the structure and tannins to cut through the richness of the marbled beef and butter.

Frequently asked questions

Recipe card

Garlic Butter Ribeye Steaks

Prep 10 minCook 12 minRest 5 minTotal 27 minServes 2

Ingredients

• 2 thick-cut ribeye steaks (about 1.5 lb total)
• 4 tbsp unsalted butter
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme

Instructions

1. Remove the thick-cut ribeye steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the steaks completely dry with paper towels to ensure a perfect sear.
2. Heat a heavy cast-iron skillet over high heat until it is smoking hot. Place the steaks in the dry skillet. Sear the steaks undisturbed for about 3 to 4 minutes on the first side until a deep, dark brown crust forms. Flip the steaks and sear the other side for another 2 to 3 minutes.
3. Reduce the heat to medium-high and add the unsalted butter, smashed garlic cloves, and fresh thyme sprigs to the skillet. Tilt the pan slightly and use a large spoon to continuously spoon the foaming, melted herb butter over the steaks. Cook, basting constantly, until the internal temperature of the steaks reaches 145°F (63°C). Remove the steaks from the heat and let them rest for at least 3 minutes before slicing.
4. Transfer the steaks immediately from the skillet to a warm wooden cutting board. Pour the remaining garlic herb butter from the pan over the top of the steaks. Let the steaks rest for at least 3 minutes before slicing to allow the juices to redistribute. Garnish with additional fresh thyme if desired.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

48 g

Carbohydrates

1 g

Fat

51 g

Fiber

0 g

Sugar

0 g

Sodium

1200 mg

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