Pan-Seared Ribeye with Garlic Herb Butter

Quick Recipe Version (TL;DR)

• Yield: 2 servings
• Prep Time: 15 minutes (plus 30 minutes resting time)
• Cook Time: 10–12 minutes
• Total Time: 55–60 minutes

Quick Ingredients

• 1 thick-cut ribeye steak, 16–20 oz (450–570 g), about 1¼–1½ inches thick
• 1½ tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 2 tbsp high-heat oil (canola, grapeseed, or avocado)
• 3 tbsp unsalted butter, divided
• 2 garlic cloves, smashed (for basting)
• 2–3 fresh thyme sprigs (for basting)
• For garlic herb butter: 4 tbsp (55 g) unsalted butter, 2 garlic cloves (minced), 2 tbsp chopped fresh parsley, 1 tsp chopped fresh thyme, 1 tsp lemon juice, ¼ tsp lemon zest, pinch of salt and pepper

Do This

• 1. Mix softened butter with minced garlic, parsley, thyme, lemon zest, lemon juice, salt, and pepper. Form into a small log and chill.
• 2. Pat ribeye very dry, season generously on all sides with salt and pepper, and let sit at room temperature for about 30 minutes.
• 3. Heat a heavy cast-iron skillet over medium-high until very hot; add oil and heat until shimmering.
• 4. Sear steak 3–4 minutes on the first side without moving, until a deep brown crust forms.
• 5. Flip steak, add 1 tbsp butter, smashed garlic cloves, and thyme sprigs; baste with the foaming butter for 3–5 minutes, until steak reaches 125–130°F (52–54°C) for medium-rare.
• 6. Transfer steak to a warm plate, top with a thick slice of garlic herb butter, and rest 8–10 minutes.
• 7. Slice against the grain, spoon over the melted butter and resting juices, and serve immediately.

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Why You’ll Love This Recipe

• Simple, high-impact flavors: just good beef, salt, pepper, and a luxurious garlic herb butter.
• Restaurant-quality crust and juicy, pink center using only a cast-iron skillet.
• The compound butter melts into a rich, aromatic sauce with almost no extra work.
• Perfect for date night, a special occasion, or a cozy steakhouse-style dinner at home.

Grocery List

• Produce: Fresh garlic, fresh flat-leaf parsley, fresh thyme, optional rosemary sprigs, 1 lemon
• Dairy: Unsalted butter
• Pantry: 1 thick-cut ribeye steak (16–20 oz / 450–570 g), kosher salt, freshly ground black pepper, high-heat cooking oil (canola, grapeseed, or avocado)

Full Ingredients

For the Ribeye Steak

• 1 thick-cut ribeye steak, 16–20 oz (450–570 g), about 1¼–1½ inches thick (bone-in or boneless)
• 1–1¼ tsp kosher salt (for the steak itself), plus a pinch more if needed
• 1 tsp freshly ground black pepper
• 2 tbsp high-heat oil (canola, grapeseed, or avocado oil)
• 1 tbsp unsalted butter (for basting)
• 2 garlic cloves, lightly smashed (for basting)
• 2–3 fresh thyme sprigs (for basting)
• 1 small rosemary sprig (optional, for extra aroma)

For the Garlic Herb Butter

• 4 tbsp (55 g) unsalted butter, softened to room temperature
• 2 garlic cloves, very finely minced or grated
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tsp finely chopped fresh thyme leaves
• ¼ tsp finely grated lemon zest
• 1 tsp freshly squeezed lemon juice
• ⅛ tsp kosher salt (a small pinch), or to taste
• ⅛ tsp freshly ground black pepper

Optional Finishing Touches

• Flaky sea salt, for sprinkling before serving
• Extra lemon wedges, for squeezing at the table

Step-by-Step Instructions

Step 1: Make the Garlic Herb Butter

In a small bowl, combine the softened unsalted butter, minced garlic, chopped parsley, chopped thyme, lemon zest, lemon juice, salt, and pepper. Mash everything together with a fork until the herbs and garlic are evenly distributed and the butter is smooth.

Spoon the butter onto a small piece of parchment paper or plastic wrap. Roll it into a log about 1–1½ inches thick, twisting the ends to seal. Refrigerate for at least 20–30 minutes to firm up while you prepare and cook the steak. (You can also make this hours or days ahead.)

Step 2: Season the Ribeye and Bring It to Room Temperature

Remove the ribeye from the refrigerator about 30–40 minutes before cooking. Pat it very dry on all sides with paper towels; removing surface moisture is key to getting a deep, even crust.

Season the steak generously on all sides with the kosher salt and black pepper. Be sure to hit the edges as well as the flat sides. Set the seasoned steak on a plate or wire rack at room temperature while you preheat your pan. This short “rest” helps the meat cook more evenly and enhances flavor as the salt penetrates the surface.

Step 3: Preheat the Cast-Iron Skillet Until Smoking Hot

Place a heavy cast-iron skillet over medium-high heat and let it preheat for 5–7 minutes, or until it is very hot. You should see a faint wisp of smoke when a drop of oil hits the pan.

Add the high-heat oil and swirl the pan to coat the bottom. The oil should shimmer and move fluidly. Good preheating is what gives you that classic steakhouse sear, so do not rush this step.

Step 4: Sear the First Side for a Deep Golden Crust

Carefully lay the ribeye into the hot skillet, placing it away from you to avoid splatter. Once it is down, do not move it for 3–4 minutes. This undisturbed contact allows a deep golden-brown crust to form.

If the steak has a thick fat cap along one edge, you can use tongs to briefly stand the steak on its side and render the fat for 30–60 seconds, letting the fat drip into the pan. Then return the steak to its flat position to continue searing.

Step 5: Flip, Add Aromatics, and Baste with Butter

Flip the steak with tongs. Add 1 tbsp unsalted butter to the pan along with the smashed garlic cloves, thyme sprigs, and optional rosemary. As the butter melts and begins to foam, tilt the skillet slightly so the butter pools at one side.

Use a spoon to repeatedly scoop the hot, foaming butter and aromatics over the top of the steak. Baste continuously for 3–5 minutes, adjusting the heat between medium and medium-high so the butter browns gently without burning. This basting step adds rich flavor and helps the top side cook through without overcooking the crust.

Step 6: Check Doneness and Rest the Steak

For accuracy, use an instant-read thermometer inserted into the thickest part of the steak from the side. Aim for:

• 120–125°F (49–52°C) for rare
• 125–130°F (52–54°C) for medium-rare (recommended)
• 135°F (57°C) for medium

Once the steak is 5°F (about 3°C) shy of your target (for medium-rare, pull at 125°F / 52°C), transfer it to a warm plate or cutting board. Immediately top with a thick slice or two of the chilled garlic herb butter. Tent loosely with foil and let it rest for 8–10 minutes. The temperature will rise slightly, and the butter will slowly melt, mingling with the steak juices to create a luxurious sauce.

Step 7: Slice, Sauce, and Serve

After resting, remove the foil. Pour any accumulated juices over the steak. If you like, add another small pat of garlic herb butter on top.

For serving, you can present the steak whole or slice it. To slice, hold the steak steady with tongs or a carving fork and cut across the grain into ½-inch thick slices. Arrange slices on a warm platter or plates, spooning the melted butter and pan juices over the top.

Finish with a pinch of flaky sea salt and an extra squeeze of lemon if desired. Serve immediately while hot, ideally with sides like roasted potatoes, sautéed greens, or a simple salad.

Pro Tips

• Dry is key: Thoroughly patting the steak dry before seasoning and searing is crucial for developing a deep, even crust.
• Use a thermometer: Guessing doneness is tricky with thick steaks. An instant-read thermometer removes the guesswork and prevents overcooking.
• Control the heat: If the butter or fond (brown bits) start to smoke heavily or smell burnt, reduce the heat to medium and move the pan off the burner for a moment.
• Do not skip the rest: Resting allows juices to redistribute; cutting too soon will make them run out onto the board instead of staying in the meat.
• Pre-salt smartly: Salting 30–40 minutes before cooking improves flavor and texture. If you have more time, you can salt up to 24 hours ahead and refrigerate uncovered, then bring to room temperature before searing.

Variations

• Extra-garlicky steak: Add an extra clove or two of garlic to the pan for basting, and increase the garlic in the compound butter slightly if you love a strong garlic presence.
• Smoky chili herb butter: Replace half the parsley with chopped chives, add ¼ tsp smoked paprika and a pinch of red pepper flakes to the butter for a subtle smoky heat.
• Oven finish for extra-thick steaks: For steaks thicker than 1½ inches, after searing both sides for 2–3 minutes, transfer the skillet to a 400°F (200°C) oven and roast 4–7 minutes until your desired temperature is reached. Then finish with the garlic herb butter and resting step as written.

Storage & Make-Ahead

The garlic herb butter can be made well in advance. Store the rolled log in the refrigerator for up to 5 days, or freeze for up to 3 months (wrap tightly and label). Slice off rounds as needed.

Leftover cooked steak will keep in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently: warm slices in a covered skillet over low heat with a tiny splash of water or broth, just until heated through, or enjoy cold in steak salads or sandwiches. Avoid microwaving on high, which can make the meat tough. Once reheated, add a fresh pat of the garlic herb butter to restore moisture and flavor.

Nutrition (per serving)

Approximate values per serving (assuming 2 servings from one 18 oz / 510 g ribeye, with garlic herb butter):

Calories: ~980 kcal; Protein: ~65 g; Total Fat: ~75 g; Saturated Fat: ~32 g; Carbohydrates: ~2 g; Fiber: 0 g; Sugars: ~1 g; Sodium: ~900 mg. Actual values will vary based on the exact size of the steak, amount of butter used, and seasoning.