American
Garlic Butter Ribeye
Ribeye steaks sear in a hot cast-iron skillet and baste with garlic butter until they are medium-rare. The crust tastes browned and salty, and the center stays warm and juicy with thyme.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- A dry surface is what browns in a hot skillet.
- Pulling at 130°F and resting to 135°F is the medium-rare target.
- Butter, garlic, and thyme baste the crust in the last minute.
- Resting before slicing keeps the juices on the board, not on the plate too soon.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat the ribeyes very dry. Season both sides with the salt and pepper. Let them sit at room temperature for 20 minutes while you heat the pan.
- 2
Heat a cast-iron skillet over medium-high heat until the surface is very hot, about 450°F. Add the olive oil. If the oil smokes, turn the heat off and let the pan cool slightly before continuing.
- 3
Sear the steaks about 4 minutes on the first side, until a deep crust forms.
- 4
Flip the steaks. Add the butter, garlic, and thyme. Tilt the pan and baste the steaks with the foaming butter for about 2 minutes.
- 5
Pull the steaks at 130°F for medium-rare. Rest them until they rise to about 135°F, about 5 minutes.
- 6
Slice against the grain and spoon the garlic butter from the pan over the slices.
Pro tips
- Use an instant-read thermometer in the center, not touching the pan side of the steak.
- A crowded skillet steams the steaks; cook one at a time if they do not both fit with space.
- Salt early enough that the surface looks dry again before it hits the pan.
Easy substitutions
- ribeye steaks
- New York strip steaks, still pulled at 130°F for medium-rare
- fresh thyme
- fresh rosemary
- butter
- more olive oil if you want to skip the baste
Storage and reheating
Storage
Refrigerate leftover sliced steak in a sealed container for up to 3 days.
Reheating
Warm slices gently in a covered skillet with a spoon of butter just until hot, so they stay near medium-rare.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 512
- Protein
- 46 g
- Carbs
- 1 g
- Fat
- 36 g
- Fiber
- 0 g
Special occasion · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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