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Perfect Ribeye Steak Recipe with Easy Garlic Herb Butter Sauce

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A juicy, tender ribeye steak cooked to perfection and topped with a flavorful garlic herb butter sauce. Quick and easy to make, perfect for family dinners or special occasions.

Ingredients

Scale
  • 1 ribeye steak (about 12 oz / 340 g), preferably 1 to 1.5 inches thick
  • Salt (coarse sea salt or kosher salt works best)
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil or high smoke point oil (like grapeseed or canola)
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, minced
  • 1 teaspoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: a squeeze of fresh lemon juice

Instructions

  1. Bring the steak to room temperature by taking it out of the fridge about 30 minutes before cooking.
  2. Pat the steak dry with paper towels, then season generously with salt and freshly ground black pepper on both sides.
  3. In a small bowl, combine softened butter, minced garlic, chopped parsley, thyme, rosemary, and a pinch of salt and pepper. Mix well and add a squeeze of lemon juice if desired. Set aside.
  4. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat. Add vegetable oil and heat until shimmering but not smoking.
  5. Place the ribeye steak in the pan carefully and sear without moving for 4-5 minutes to develop a deep golden-brown crust.
  6. Flip the steak using tongs and cook the other side for another 3-5 minutes for medium-rare, or until the internal temperature reaches 130°F (54°C).
  7. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes to allow juices to redistribute.
  8. Spoon a generous dollop of the prepared garlic herb butter over the warm steak and let it melt.
  9. Slice the steak against the grain into thick slices and serve immediately.

Notes

Bring the steak to room temperature before cooking for even doneness. Use a meat thermometer to check for medium-rare at 130°F (54°C). Let the steak rest after cooking to retain juices. For a smoky flavor, finish on a hot grill for 1 minute after searing. Avoid overcrowding the pan to ensure a good sear.

Nutrition

Keywords: ribeye steak, garlic herb butter, steak recipe, easy steak, grilled steak, cast iron steak, dinner, comfort food

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