Nothing beats the aroma of sizzling steak and melting butter filling your kitchen, which is exactly why I adore this Garlic Butter Ribeye Steak Recipe. It combines a juicy, flavorful ribeye with rich garlic butter that just takes everything up a notch—trust me, you’ll want to make this again and again.
Jump to:
Why You'll Love This Recipe
I’m genuinely excited to share this Garlic Butter Ribeye Steak Recipe because it’s simple yet produces restaurant-quality flavors right at home. The combination of browned ribeye with garlicky butter just melts in your mouth.
- Bold Flavor: The garlic butter adds an irresistible richness that enhances the steak without overpowering it.
- Easy Technique: Whether you’re a kitchen newbie or a seasoned cook, the straightforward steps will guide you to steak perfection.
- Customizable: You can easily tweak the garlic butter or seasoning to suit your taste or dietary needs.
- Impress Without Stress: It’s a fantastic ‘wow’ dish for guests or a cozy dinner that feels special without tons of effort.
Ingredients & Why They Work
Each ingredient in this Garlic Butter Ribeye Steak Recipe plays its part in achieving a perfectly balanced, flavorful steak. From the fat content in ribeye to the creamy butter burst infused with fresh garlic, it’s a combination that’s hard to beat.
- Ribeye Steaks: Known for marbling and juicy flavor, ribeyes absorb the garlic butter perfectly to stay tender, making them an ideal choice.
- Olive Oil: Helps achieve that beautifully caramelized crust on the steak when searing by creating a hot, non-stick surface.
- Unsalted Butter: Allows you to control salt levels while adding rich creaminess and carrying garlic’s aromatic punch.
- Garlic: Minced fresh or roasted garlic lends a mellow, nutty sweetness that infuses the butter for irresistible flavor.
- Kosher Salt & Black Pepper: Essential for seasoning, creating the right contrast to the buttery garlic and tender beef.
Make It Your Way
I love how flexible this Garlic Butter Ribeye Steak Recipe is. Over time, I’ve played around with varying the garlic butter and cooking times to find what suits my mood or guests best. You can easily customize it.
- Add Fresh Herbs: Toss in chopped rosemary or thyme into the garlic butter for extra aroma—I do this often for a more herbal lift on special occasions.
- Swap Butter Infusions: Try using roasted garlic or even a pinch of smoked paprika to vary the flavor profile without changing the method.
- Adjust Doneness: Whether you prefer medium-rare or medium, keep an eye on the oven timing—the recipe’s guidance works well but tweak it to your liking.
- Make It Dairy-Free: Use a high-quality plant-based butter alternative and olive oil combo to keep that buttery richness without dairy.
Step-by-Step: How I Make Garlic Butter Ribeye Steak Recipe
Step 1: Prepare the Garlic Butter
I start by blending softened unsalted butter with minced garlic, a pinch of kosher salt, and freshly ground black pepper. Sometimes I use roasted garlic for a deeper flavor—pro tip, it makes a huge difference! I then roll this mixture into a parchment paper log about 1 ½ inches in diameter. Pop it in the fridge to chill until I’m ready to serve it alongside the steaks.
Step 2: Bring Steaks to Room Temperature and Season
Pat the ribeyes dry with paper towels — this is crucial for that crave-worthy crust. Then drizzle with olive oil and generously season with kosher salt and freshly ground black pepper. This ensures every bite is perfectly seasoned.
Step 3: Sear in a Hot Skillet
Preheat your oven to broil, then place an oven-proof skillet (cast iron is my go-to) inside to heat. Carefully take it out, place on medium-high heat, and drop in the steaks. Sear for about 1 minute on each side until a beautiful dark crust develops. Don’t rush this step—it's the secret to flavor-packed steak.
Step 4: Finish in the Oven
Transfer the skillet into the oven and broil the steaks for 4-5 minutes for medium-rare, flipping halfway through. Keep in mind that thickness and oven broil strength affect exact time, so use a meat thermometer if you have one: 130°F for medium-rare. Let the steaks rest tented with foil for 3-5 minutes after removing.
Step 5: Serve with Garlic Butter
Slice off a thick round from your chilled garlic butter log and place it atop your hot steak right before serving. The butter melts luxuriously over the warm meat, making each bite savory and melt-in-your-mouth amazing.
Top Tip
After making this Garlic Butter Ribeye Steak Recipe countless times, I’ve learned these little tweaks make a big difference to your results.
- Patience is Key: Drying steaks thoroughly and allowing them to rest after cooking keeps juices locked in and prevents steaming instead of searing.
- Don’t Skip the Butter Chill: Rolling the garlic butter and chilling it makes slicing and portioning easier and helps it keep its shape on top of hot steaks.
- Use a Cast Iron Skillet: The even heat retention helps create that perfect crust that ovens just can’t replicate alone.
- Watch Your Oven: Since broil settings can vary, keep a close eye so you don’t overcook your steak during the oven finish.
How to Serve Garlic Butter Ribeye Steak Recipe
Garnishes
I love adding a sprinkle of chopped fresh parsley or chives on top—it adds a pop of color and light freshness that balances the richness of the steak and butter. A few roasted garlic cloves alongside for guests to squeeze on make it even better.
Side Dishes
My go-to sides are crispy roasted potatoes, steamed green beans with a garlic squeeze, or a fresh arugula salad tossed with lemon vinaigrette. These complement without overshadowing the star—the steak.
Creative Ways to Present
For special dinners, I serve the steaks sliced on a wooden board with herb sprigs around the garlic butter log for a rustic-chic look. Pair with a bold red wine and soft candlelight—it turns dinner into an experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your steaks, store any extras in an airtight container in the fridge for up to 3 days. I always prefer placing leftover steaks on a wire rack inside a baking sheet to keep them from sitting in juices and getting soggy.
Freezing
While I usually recommend fresh for best texture, you can freeze cooked ribeye steaks wrapped tightly in foil and placed in freezer bags. They’ll stay good for about 2 months, making a quick meal later possible.
Reheating
Reheat leftovers gently in a low oven (around 250°F) for 20-30 minutes on a wire rack. This way, the steak warms evenly without drying out. Adding a bit of reserved garlic butter on top helps refresh flavors.
Frequently Asked Questions:
Absolutely! While ribeye is the best for its marbling and flavor, filet mignon, New York strip, or T-bone steaks will also work well. Just adjust cooking times based on thickness and cut.
Using a meat thermometer is your safest bet: 130°F for medium-rare, 140°F for medium. If you don’t have one, press the steak gently to feel firmness; the firmer it is, the more cooked it is. Remember to factor in resting time, as the steak continues cooking as it rests.
Yes! Making and chilling the garlic butter ahead of time is actually great because it allows the flavors to meld. You can keep it refrigerated for up to a week, neatly rolled and wrapped in parchment, ready to slice as needed.
Patting the steak dry and using a very hot cast iron skillet are essential. The dry surface promotes caramelization without steaming, and the cast iron retains heat better. Sear for about a minute per side before finishing in the oven for that perfect crust and juicy center.
Final Thoughts
Honestly, this Garlic Butter Ribeye Steak Recipe became one of my all-time favorites because it hits that perfect balance between impressive and easy. Cooking a splendid steak with garlicky, buttery goodness feels like a treat, yet it’s such a simple method to pull off. Next time you want to impress or just indulge, try this and watch it become an instant classic in your kitchen too.
Print
Garlic Butter Ribeye Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Easy Garlic Butter Steak recipe showcases juicy rib-eye steaks seared to perfection with a flavorful garlic butter that enhances every bite. Perfectly caramelized on the stovetop and finished under the broiler for an ideal medium-rare, this dish is an indulgent main course that's simple to prepare and sure to impress.
Ingredients
Steak
- 3 Rib-Eye Steaks, 12 oz each, 1 ¼-inch-thick
- 4 Tablespoons Olive Oil
- Kosher Salt and Freshly Ground Black Pepper, to taste
Garlic Butter
- ½ Cup Unsalted Butter, at room temperature
- 3 Cloves Garlic, minced
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly Ground Black Pepper
Instructions
- Prepare Garlic Butter: Combine the unsalted butter, minced garlic, kosher salt, and freshly ground black pepper in a bowl. Transfer the mixture onto a piece of parchment paper and shape it into a log approximately 1 ½ inches in diameter. Twist the ends to seal and refrigerate until ready to use, up to one week.
- Preheat Broiler and Skillet: Preheat your oven's broiler. Place an oven-proof skillet, preferably a cast iron skillet, inside the oven to heat.
- Season Steaks: Pat both sides of the rib-eye steaks dry thoroughly using paper towels to ensure a nice crust forms. Drizzle olive oil evenly over the steaks and season generously with kosher salt and freshly ground black pepper.
- Sear Steaks: Carefully remove the hot skillet from the oven and place it on the stovetop over medium-high heat. Once the skillet is hot, add the steaks and sear for about 1 minute on one side until a dark crust forms. Flip the steaks using tongs and sear the other side for an additional 60 seconds.
- Broil to Finish: Immediately transfer the skillet back into the oven. Broil the steaks until they reach your desired doneness, approximately 4 to 5 minutes for medium-rare. Flip the steaks once halfway through the broiling.
- Rest and Serve: Remove the skillet from the oven and let the steaks rest loosely tented with foil for 3 to 5 minutes. Serve each steak immediately with a generous slice of the prepared garlic butter on top.
Notes
- If rib-eye steak is unavailable, filet, New York strip, or T-bone steaks can be substituted with excellent results.
- For reheating leftover steak, place the steak on a wire rack set over a rimmed baking sheet and warm in a 250-degree oven for about 30 minutes to maintain juiciness without drying.
- Patting the steaks dry before seasoning is crucial for achieving a caramelized crust.
Nutrition
- Serving Size: 1 steak with garlic butter
- Calories: 650 kcal
- Sugar: 0.5 g
- Sodium: 600 mg
- Fat: 48 g
- Saturated Fat: 22 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 52 g
- Cholesterol: 130 mg
Leave a Reply