Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Rest Time: 5–10 minutes
- Total Time: 25–30 minutes
Recipe Yield
Servings: 2
Difficulty Level
Easy
Ingredients
- 2 ribeye steaks (10–12 oz each, about 1 inch thick)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon garlic powder (optional)
Equipment Needed
- Cast-iron skillet
- Tongs
- Meat thermometer
- Spoon for butter basting
- Cutting board
- Sharp knife
Step 1: Prepare the Steaks
Remove the ribeye steaks from the refrigerator about 30 minutes before cooking. Allowing the meat to come closer to room temperature helps it cook more evenly.
Pat each steak completely dry with paper towels. Moisture prevents proper browning, so this step is essential.
Season generously on both sides with salt, black pepper, smoked paprika, and garlic powder if using.
Step 2: Heat the Pan
Place a cast-iron skillet over high heat.
Allow it to heat for about 4–5 minutes until extremely hot.
Add olive oil and swirl to coat the pan.
The oil should shimmer immediately.
Step 3: Sear the Steak
Carefully place the ribeye steaks into the hot skillet.
Do not move them during the first few minutes.
Cooking Times
Rare (120–125°F)
- 2–3 minutes per side
Medium Rare (130–135°F)
- 3–4 minutes per side
Medium (140–145°F)
- 4–5 minutes per side
Medium Well (150–155°F)
- 5–6 minutes per side
Well Done (160°F+)
- 6–7 minutes per side
Turn the steaks only once for the best crust.
Step 4: Add Garlic Butter
Reduce heat to medium.
Add butter, smashed garlic cloves, rosemary, and thyme to the skillet.
As the butter melts, tilt the pan slightly.
Using a spoon, continuously baste the steaks with the melted garlic butter for about 2–3 minutes.
This technique keeps the steak moist while infusing it with incredible flavor.
Step 5: Check the Temperature
Insert a meat thermometer into the thickest part of the steak.
Recommended internal temperatures:
- Rare: 125°F (52°C)
- Medium Rare: 135°F (57°C)
- Medium: 145°F (63°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
Remove the steak about 5°F before your target temperature since it will continue cooking while resting.
Step 6: Rest the Steak
Transfer the steaks to a cutting board.
Loosely cover them with aluminum foil.
Allow them to rest for 5–10 minutes.
Resting helps redistribute the juices throughout the meat, resulting in a much juicier steak.
Step 7: Serve
Slice against the grain or serve whole.
Top with extra garlic butter from the skillet.
Garnish with chopped parsley if desired.
Serving Suggestions
This garlic ribeye steak pairs beautifully with:
- Garlic mashed potatoes
- Roasted asparagus
- Grilled vegetables
- Creamed spinach
- Caesar salad
- Buttered mushrooms
- Baked potatoes
- Mac and cheese
Pro Tips for Perfect Steak
- Use well-marbled ribeye for maximum tenderness.
- Always pat the steak dry before seasoning.
- Preheat the pan until it’s very hot.
- Avoid overcrowding the skillet.
- Flip the steak only once.
- Use a meat thermometer instead of guessing.
- Let the steak rest before slicing.
- Finish with fresh butter for extra richness.
Storage Instructions
Store leftover steak in an airtight container in the refrigerator for up to 3 days.
To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months.
Reheat gently in a skillet over low heat with a small amount of butter to help maintain moisture.
Frequently Asked Questions
Can I grill this steak instead?
Yes. Grill over high heat for approximately 4–5 minutes per side for medium-rare, depending on thickness.
Why is ribeye so tender?
Ribeye contains abundant marbling, which melts during cooking and keeps the meat juicy and flavorful.
Can I use dried herbs?
Yes, but fresh rosemary and thyme provide a more aromatic flavor.
Do I need a cast-iron skillet?
While any heavy skillet works, cast iron creates the best crust due to its excellent heat retention.
Nutrition Information (Per Serving)
- Calories: 720
- Protein: 49 g
- Fat: 56 g
- Saturated Fat: 22 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Sugar: 0 g
- Cholesterol: 185 mg
- Sodium: 620 mg
- Potassium: 720 mg
- Iron: 4 mg
- Calcium: 35 mg
Nutrition values are approximate and may vary depending on the size of the ribeye steak and specific ingredients used.