Juicy Garlic Butter Ribeye Steak Tips, FAQ & printable recipe

Tips for success

To get the most flavor out of your garlic, crush the cloves with the side of your knife before mincing them. This releases the essential oils and allows them to infuse the butter more effectively during the basting process. If you find the garlic is browning too quickly, add it to the pan just during the final minute of the butter basting to prevent any burnt, bitter flavors from developing in your sauce.

If you are cooking multiple steaks, try to choose cuts that are uniform in thickness. This ensures that they cook at the same rate, allowing you to remove them from the pan at the same time. If one steak is significantly thicker than the other, you may need to move it to a cooler part of the pan or finish it in a low-temperature oven to bring the internal temperature up to the desired level without burning the exterior.

Variations

• Peppercorn Crusted Ribeye: Before searing, press coarse, cracked black peppercorns into the surface of the steak. This creates a bold, spicy crust that pairs exceptionally well with the rich flavor of the ribeye.
• Balsamic Glazed Steak: After removing the steaks from the pan, deglaze the skillet with a splash of balsamic vinegar. Reduce it until syrupy and drizzle over the finished steak for a touch of acidity and sweetness.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days. Ensure it reaches the refrigerator within 2 hours of cooking.

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 splash of water or butter to prevent drying, or in the oven at 250°F (120°C) until just warmed through.

Store any leftover steak in an airtight container in the refrigerator for up to three days. Ensure the steak has cooled completely to room temperature for no more than two hours before placing it in the fridge.

For the best texture, avoid stacking the slices, as this can cause them to become soggy. Keeping the steak whole rather than sliced can also help maintain moisture if you plan to reheat it later, though slicing it just before serving is always preferred.

While the steak is best served immediately, you can prepare the garlic herb butter in advance. Mix the softened butter with the minced garlic and thyme, then roll it into a log using plastic wrap and refrigerate until firm.

You can then slice off a coin of this compound butter to place on the steak during the final minute of cooking or even as a garnish when serving. This saves time and ensures consistent flavor distribution every time you cook.

Serving ideas

Serve the ribeye steaks on a warm plate to help maintain their temperature. Slicing the steak against the grain into thick strips is a classic presentation that makes the meat feel even more tender to the bite.

Drizzle any remaining garlic butter from the pan over the sliced meat before serving, as this liquid gold is packed with the flavors of the cooking process and should not be wasted. A simple side of roasted vegetables or a fresh green salad pairs perfectly with the richness of the beef.

Consider serving the steak with a side of mashed potatoes or crusty bread to soak up the leftover garlic-infused butter. The goal is to provide a neutral base that allows the savory, buttery profile of the ribeye to take center stage.

If you are hosting a dinner, you can present the steaks on a wooden board for a rustic, communal feel, but ensure the board has a groove to catch any juices so they do not spill onto your table during serving.

Frequently asked questions

Recipe card

Juicy Garlic Butter Ribeye Steak

Prep 10 minCook 12 minRest 5 minTotal 27 minServes 2

Ingredients

• 2 pieces ribeye steaks, about 1 inch thick
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp fresh thyme leaves

Instructions

1. Remove the ribeye steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the steaks completely dry with paper towels on both sides to ensure a proper sear. Preparing the meat properly is the foundation for a professional-quality crust that locks in the natural juices.
2. Heat your cast iron skillet over high heat until it is smoking hot. Carefully place the steaks into the hot pan. Sear the steaks for 3 to 4 minutes per side without moving them, allowing a deep, dark brown crust to form on the surface of the meat.
3. Reduce the heat to medium. Add the butter, minced garlic, and fresh thyme to the skillet. Once the butter is melted and foaming, tilt the pan slightly and spoon the aromatic butter repeatedly over the steaks for 1 to 2 minutes. Continue cooking until an instant-read thermometer inserted into the thickest part reaches 145°F (63°C). Remove the steaks from the pan and let them rest on a cutting board for at least 3 minutes before slicing.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

42 g

Carbohydrates

0.5 g

Fat

48 g

Fiber

0.1 g

Sugar

0.1 g

Sodium

120 mg

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