The sizzle of a pan-seared ribeye steak hitting a hot skillet is a sound that instantly brings comfort and excitement. Just imagining the rich aroma of garlic melting into buttery goodness sends my taste buds into overdrive! After a long week of takeout and quick fixes, I found myself on a quest for a dish that felt indulgent yet was easy enough for a weeknight dinner.
Enter my Pan-Seared Buttery Garlic Ribeye Steak—a meal that not only rivals the finest steakhouses but can be mastered in under 30 minutes. With each tender, juicy bite, you’ll appreciate the symphony of flavors brought to life by fresh thyme and rich garlic butter. Perfect for impressing guests or simply treating yourself, this recipe invites you to elevate your cooking game without breaking a sweat. Let’s dive in and transform your kitchen into a culinary haven with this unforgettable dish!
Why is Pan Seared Buttery Garlic Ribeye Steak a Must-Try?
Simplicity: This recipe takes less than 30 minutes, making it ideal for busy weeknights or last-minute dinner plans.
Decadent Flavor: The combination of garlic and butter enhances the savory richness of the ribeye, creating a mouthwatering experience.
Versatility: Enjoy this steak as a standalone main dish, or pair it with creamy mashed potatoes or sautéed vegetables for a complete meal.
Impressive Presentation: With just a few simple steps, you can create a stunning dish that’s sure to wow family and guests alike.
Low Fuss, High Reward: Experience restaurant-quality dining at home without the stress—perfect for chefs of all skill levels.
For more inspired cooking ideas, check out my easy one-pan recipes.
Pan Seared Buttery Garlic Ribeye Steak Ingredients
For the Steak
- Vegetable oil – Use canola or grapeseed oil for a high smoke point perfect for searing.
- Ribeye steak – Choose a steak at least 1 inch thick for ideal tenderness; substitutes like New York strip or T-bone also work well.
For the Flavor
- Garlic – Half a head, sliced, to infuse your steak with rich, savory flavor.
- Fresh thyme – Adds aromatic depth; if unavailable, you can easily substitute with dried thyme.
For the Basting
- Butter – Four tablespoons of unsalted butter for that luscious richness; it enhances the overall flavor of your pan-seared buttery garlic ribeye steak.
Enjoy this culinary delight that brings the heart of restaurant-quality dining right into your home!
How to Make Pan Seared Buttery Garlic Ribeye Steak
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Prep the Steak: Remove the ribeye steak from the refrigerator 30 minutes prior to cooking. This will allow it to reach room temperature. Season both sides generously with salt and pepper to enhance the flavor.
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Preheat the Skillet: Preheat your oven to 450°F (230°C) and place a cast iron skillet or heavy oven-proof pan on the stovetop. Add vegetable oil to the skillet and heat over medium-high until shimmering.
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Sear the Steak: Carefully place the seasoned steak, garlic halves, and fresh thyme into the hot skillet. Allow it to cook without turning for approximately 4 minutes, until a beautiful, golden-brown crust forms.
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Baste with Butter: Using tongs, flip the steak and add the butter on top alongside the garlic and thyme. Tilt the skillet slightly to pool the melted butter, then spoon it over the steak for an additional 2 minutes to enhance flavor.
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Finish in the Oven: Transfer the skillet to the preheated oven and bake for about 2 minutes. Keep an eye on the internal temperature—remove it when it’s 5°F below your desired doneness, typically around 125°F for medium-rare.
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Rest and Serve: Carefully take the skillet out of the oven, cover the steak with foil, and let it rest for 5 minutes. Drizzle some of the leftover butter from the skillet over the steak just before serving for that extra flavor burst.
Optional: Garnish with a sprinkle of fresh thyme or parsley for an elegant presentation.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These mouthwatering Pan Seared Buttery Garlic Ribeye Steaks are perfect for meal prep! You can season the ribeye steaks with salt and pepper up to 24 hours in advance and store them covered in the refrigerator, which enhances their flavor. Additionally, you can mince the garlic and prepare fresh thyme to have everything ready. When it’s time to cook, just allow the steaks to sit at room temperature for 30 minutes, preheat your skillet, and proceed with the steps as outlined. Just remember, to achieve the juiciest results, avoid overlapping the steaks in the skillet. With these simple make-ahead tips, you’ll enjoy a restaurant-quality dinner with minimal fuss, saving you precious time on busy weeknights!
Storage Tips for Pan Seared Buttery Garlic Ribeye Steak
- Fridge: Store leftover steak in the refrigerator wrapped tightly in plastic wrap or aluminum foil for up to 3 days to maintain freshness and flavor.
- Freezer: If you want to keep the steak longer, freeze it for up to 3 months, ensuring it’s tightly wrapped or stored in an airtight container to prevent freezer burn.
- Reheating: When ready to enjoy, thaw in the fridge overnight if frozen, then reheat gently in a skillet over low heat. Add a touch of butter to keep it moist and flavorful.
- Avoiding Dryness: To prevent the steak from becoming dry, avoid reheating in the microwave; instead, stick with stovetop methods for best results.
Expert Tips for Pan Seared Buttery Garlic Ribeye Steak
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Room Temperature Steak: Let the steak sit out for 30 minutes before cooking to ensure even cooking and a juicy finish.
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Hot Skillet: Preheat your skillet properly; a hot surface is key to achieving a perfect sear and that restaurant-quality crust.
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Avoid Pressing: Don’t press down on the steak while it’s cooking; this traps the juices and keeps your pan-seared buttery garlic ribeye steak tender.
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Check Doneness: Use a meat thermometer for accuracy; pull your steak out at 125°F for medium-rare, allowing for carryover cooking.
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Resting Time Matters: Allow the steak to rest after cooking to help keep the juices locked in; this is crucial for flavor.
What to Serve with Garlic Butter Ribeye Steak?
Elevate your mealtime experience by pairing this sensational steak with delightful sides that complement each savory bite.
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Creamy Mashed Potatoes: The rich, buttery flavor of these potatoes balances the savory ribeye, creating a comforting and hearty dish.
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Grilled Asparagus: Lightly charred asparagus adds a fresh crunch, providing a vibrant and healthful contrast to the steak’s richness.
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Sautéed Garlic Spinach: Quick and easy, this sauté adds a nutritional punch, with the garlic echoing the steak’s own luscious flavors.
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Roasted Brussels Sprouts: Crispy and caramelized, these savory sprouts pair beautifully with the steak, enhancing your meal’s overall flavor profile.
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Herbed Rice Pilaf: Fluffy and aromatic, the herbed rice offers a lovely textural contrast, fully soaking up the steak’s juices.
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Red Wine: A smooth Cabernet Sauvignon or Merlot beautifully complements the beefy richness while adding a touch of elegance to your dining experience.
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Chocolate Mousse: Indulge in a light, airy dessert to finish your meal. Its rich chocolate flavor offers a perfect sweet conclusion to the savory journey.
Pan Seared Buttery Garlic Ribeye Steak Variations
Feel free to get creative with this recipe and make it uniquely yours—your taste buds will thank you!
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Cut Substitutions: Swap ribeye for filet mignon for a leaner but equally tender experience that melts in your mouth.
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Herb Infusion: Try rosemary or oregano instead of thyme to lend an aromatic twist, adding unique dimensions to the flavor profile.
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Spicy Kick: Incorporate crushed red pepper flakes for a delightful heat that complements the rich garlic butter beautifully.
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Asian Flair: Marinate the steak in a mix of soy sauce and ginger prior to cooking for a savory, umami explosion—a fantastic fusion twist!
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Honey Glaze: Drizzle honey over the steak while basting for a touch of sweetness that contrasts wonderfully with the savory butter.
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Cheesy Delight: Top your finished steak with crumbled blue cheese or Parmesan for a rich, creamy finish that elevates the dish to gourmet status.
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Citrus Zing: Add a squeeze of fresh lemon juice right before serving for a zesty brightness that cuts through the richness.
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Stuffed Surprise: Create a stuffed ribeye by slicing the steak open and filling it with a mixture of spinach, cheese, and garlic before searing it.
Let your culinary imagination run wild, and enjoy the deliciously rewarding journey of creating the perfect steak!
Pan Seared Buttery Garlic Ribeye Steak Recipe FAQs
What should I look for when selecting ribeye steak?
Absolutely! When choosing ribeye steak, look for cuts that are at least 1 inch thick for optimal tenderness. Seek out steaks with good marbling—those beautiful white flecks of fat running through the meat—as this fat enhances flavor and juiciness during cooking. Freshness is key, so avoid any with dark spots or an off smell.
How can I store leftover pan-seared steak?
To store your leftover pan-seared buttery garlic ribeye steak, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator. It should be safe to eat for up to 3 days. For longer storage, freeze your steak for up to 3 months. Use an airtight container or tightly wrapped to prevent freezer burn, which can ruin the flavor and texture.
Can I freeze ribeye steak?
Certainly! Freeze your cooked ribeye steak by placing it in an airtight container or wrapping it tightly in plastic wrap. Ensure that it’s as airtight as possible to prevent freezer burn, and label it with the date. When you’re ready to eat, thaw it in the fridge overnight before reheating gently in a skillet over low heat. This way, it retains its juicy goodness!
What can I do if my steak is overcooked?
Oh no! If you find that your steak has been overcooked, try slicing it into thin strips and serving it over a salad or in a stir-fry. This will help disguise the dryness and let the flavors come through. You can also cover the steak in a sauce or gravy to add moisture back in. Remember, allowing it to rest after cooking can help, and using a meat thermometer for doneness is a great way to ensure perfectly cooked steaks next time!
Are there any dietary considerations I should be aware of with this recipe?
Very! While this pan-seared buttery garlic ribeye steak is a carnivorous delight, it’s essential to consider dietary allergies and restrictions. The main allergens include dairy, from the butter, and potential gluten if you use any sauces that contain it. If cooking for someone with a sensitivity, you can substitute the butter for a dairy-free alternative, and always double-check ingredient labels as needed.
How do I reheat leftover steak without drying it out?
To reheat your pan-seared buttery garlic ribeye steak without compromising its juiciness, it’s best to use a skillet rather than a microwave. Start by letting the steak come to room temperature for about 30 minutes. Then, heat a skillet over low heat, add a splash of butter or a drizzle of oil, and gently reheat for a few minutes on each side until warm. This not only warms it through but keeps it flavorful and tender!
Pan Seared Buttery Garlic Ribeye Steak in Under 30 Minutes
Ingredients
Equipment
Method
- Remove the ribeye steak from the refrigerator 30 minutes prior to cooking.
- Preheat your oven to 450°F (230°C) and place a cast iron skillet on the stovetop.
- Add vegetable oil to the skillet and heat over medium-high until shimmering.
- Place the seasoned steak, garlic halves, and fresh thyme into the hot skillet.
- Allow it to cook for approximately 4 minutes until a golden-brown crust forms.
- Flip the steak and add the butter on top, then spoon the melted butter over the steak for 2 minutes.
- Transfer the skillet to the preheated oven and bake for about 2 minutes.
- Remove when it's 5°F below desired doneness (around 125°F for medium-rare).
- Cover the steak with foil and let it rest for 5 minutes before serving.
- Drizzle leftover butter over the steak just before serving.
- Optional: Garnish with fresh thyme or parsley.