Garlic Herb Butter Basted Bone-In Ribeye Tips, FAQ & printable recipe

Tips for success

To ensure the garlic does not burn during the basting process, keep the heat at a controlled medium. If the butter starts to turn dark brown or smells bitter, remove the pan from the heat briefly or move the butter to a cooler spot on the burner. The goal is a nutty, golden-brown butter that enhances the meat rather than overpowering it with charred bits.

The resting period is just as important as the cooking time. During this phase, the muscle fibers relax and reabsorb the juices that were pushed to the center during the high-heat sear.

If you cut into the steak immediately after removing it from the pan, those juices will run out onto the board, resulting in a drier piece of meat. Patience during these final few minutes is the secret to the juiciest ribeye.

Variations

• Peppercorn Crusted: Before searing, press cracked black peppercorns firmly into the surface of the steaks. This adds a bold, spicy heat that pairs perfectly with the rich, buttery finish of the ribeye.
• Shallot Infusion: Add one finely minced shallot to the pan along with the garlic and rosemary. The shallot adds a subtle sweetness and depth to the basting butter that complements the beef exceptionally well.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing cooked steak is not recommended as it significantly changes the texture.

Reheat

Gently reheat in a skillet over low heat until just warmed through.

If you have leftovers, allow them to cool for no more than 2 hours before wrapping them tightly in plastic wrap or placing them in an airtight container.

Properly stored, the steak will maintain its quality for up to three days in the refrigerator. Avoid storing the steak with the remaining butter sauce if possible, as the fats can become rancid more quickly than the meat itself.

While the steak is best enjoyed immediately after cooking, you can prepare the garlic-herb butter in advance. Combine the softened butter with the minced garlic and chopped rosemary, then shape it into a log and chill until firm.

When you are ready to cook, simply slice a piece of the compound butter and add it to the pan during the final basting stage for a quick and flavorful finish.

Serving ideas

Serve the ribeye immediately while the crust is still crisp and the garlic butter is warm. For a classic steakhouse experience, pair the steak with roasted potatoes, steamed green beans, or a crisp garden salad.

The richness of the ribeye is balanced well by acidic or fresh vegetable sides that cut through the fat, providing a well-rounded meal that highlights the quality of the beef.

To serve, slice the ribeye against the grain into thick strips. This technique shortens the muscle fibers, making each bite more tender. Arrange the slices on a warm plate and spoon any remaining garlic herb butter from the pan over the top. This final touch adds an extra layer of flavor and ensures the meat remains moist as you enjoy your meal.

Frequently asked questions

Recipe card

Garlic Herb Butter Basted Bone-In Ribeye

Prep 10 minCook 12 minRest 10 minTotal 32 minServes 2

Ingredients

• 2 pieces bone-in ribeye steak, about 1-inch thick
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 sprigs fresh rosemary

Instructions

1. Remove the steaks from the refrigerator no more than 30 minutes before cooking. Pat the surfaces completely dry with paper towels to ensure a superior sear. Ensure the edges are dry as well, as surface moisture impedes the creation of a crisp, deep crust.
2. Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly. Carefully place the ribeye steaks into the skillet. Sear without moving them for several minutes until a deep, dark crust develops on the bottom side, then flip to sear the other side thoroughly.
3. Reduce the heat to medium. Add the butter, minced garlic, and rosemary sprigs to the pan. Once the butter is foaming, use a large spoon to continuously baste the steaks with the flavored butter for the final few minutes of cooking. Continue cooking until the internal temperature reaches 145°F (63°C). Remove from the pan, place on a board, and let the meat rest at least 3 minutes before serving.

Contains: milk

Estimated nutrition per serving

Calories

650

Protein

42 g

Carbohydrates

1.5 g

Fat

52 g

Fiber

0.5 g

Sugar

0 g

Sodium

450 mg

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