Garlic Butter Steak (Print Version)
Juicy pan-seared ribeye basted with aromatic garlic butter for a restaurant-quality meal at home.
# What You Need:
→ Meats
01 - 2 ribeye steaks, about 1 inch thick, approximately 8.8 oz each
→ Butter & Oils
02 - 3 tablespoons unsalted butter
03 - 1 tablespoon olive oil
→ Vegetables & Aromatics
04 - 4 garlic cloves, finely minced
05 - 2 sprigs fresh rosemary or thyme
→ Seasonings
06 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat thoroughly dry with paper towels to ensure a proper sear.
02 - Season both sides of each steak generously with salt and freshly ground black pepper.
03 - Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and smoke lightly.
04 - Carefully place the steaks in the hot skillet and sear for 2 to 3 minutes per side until a deep golden-brown crust forms.
05 - Reduce heat to medium. Add the butter, minced garlic, and rosemary sprigs to the pan, allowing the butter to melt and become foamy.
06 - Tilt the pan slightly and use a large spoon to continuously baste the steaks with the fragrant melted butter for 2 to 3 minutes, or until the desired doneness is reached. For medium-rare, aim for an internal temperature of 130°F.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes before slicing to allow the juices to redistribute.
# Expert Advice:
01 -
- The garlic butter basting trick makes you feel like you stumbled into a steakhouse kitchen and nobody asked you to leave.
- It takes under half an hour from fridge to plate, which means you can pull this off on a random Wednesday without planning ahead.
- The crust you get from a cast iron pan rivals any restaurant sear and costs a fraction of the price.
02 -
- Skipping the resting period means all those beautiful juices will bleed out the moment you cut into the meat and you will wonder why your steak tastes dry.
- A meat thermometer is not optional if you care about consistency because guessing doneness by touch takes years of practice and a lot of overcooked steaks to master.
03 -
- Dry your steaks with paper towels right before seasoning and again right before they hit the pan because even a thin invisible layer of moisture will prevent proper browning.
- Start basting the moment the butter melts and foams because that foam is where the flavor lives and it only stays active for a brief window before the dairy solids begin to brown too deeply.