Description
A simple and delicious recipe for pan-seared ribeye steaks topped with flavorful garlic butter and fresh herbs. Perfect for a quick yet elegant meal that highlights the rich taste of a well-cooked steak with a buttery, garlicky finish.
Ingredients
Scale
Steaks
- 2 ribeye steaks (or your favorite cut)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Garlic Butter Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped (optional)
Instructions
- Preheat the skillet: Place a skillet over medium-high heat and allow it to warm up thoroughly to ensure a perfect sear on your steak.
- Season the steaks: Generously season both sides of the ribeye steaks with salt and freshly ground black pepper to enhance the natural flavors of the meat.
- Sear the steaks: Add olive oil to the hot skillet and once shimmering, carefully place the steaks in the pan. Cook each side for 4–5 minutes or until your desired level of doneness is reached, flipping once to form a rich, browned crust.
- Prepare garlic butter: While the steaks are cooking, melt the butter in a small pan over low heat. Add the minced garlic and gently cook for 1–2 minutes until fragrant, taking care not to burn the garlic.
- Rest the steaks: Remove the steaks from the skillet and transfer to a plate. Let them rest for 5 minutes to allow the juices to redistribute and ensure a tender, juicy steak.
- Serve with garlic butter and herbs: Drizzle the warm garlic butter over the rested steaks and sprinkle with chopped fresh parsley and thyme for added freshness and aroma.
- Enjoy: Serve the steaks hot alongside your favorite sides for a satisfying meal.
Notes
- Allowing the steaks to rest after cooking is essential for juicy results.
- Adjust cooking times according to steak thickness and preferred doneness.
- Fresh herbs like thyme are optional but add great flavor.
- Use a heavy skillet such as cast iron for best searing results.
- Make sure garlic does not brown too much to avoid bitterness in the butter.
