Garlic Butter Steak (Print)
Pan-seared ribeye basted with aromatic garlic butter for restaurant-quality results at home.
# What You Need:
→ Steaks
01 - 2 ribeye steaks, about 1 inch thick, approximately 8.8 ounces each
→ Fats & Oils
02 - 3 tablespoons unsalted butter
03 - 1 tablespoon olive oil
→ Aromatics & Herbs
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 Make It:
01 - Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat both sides 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, pressing the seasoning gently into the surface.
03 - Heat the olive oil in a heavy skillet, preferably cast iron, over high heat until the oil just begins to shimmer and lightly smoke.
04 - Carefully lay the steaks in the hot skillet and sear for 2 to 3 minutes per side, allowing a deep golden-brown crust to form without moving them.
05 - Reduce the heat to medium. Add the butter, minced garlic, and herb sprigs to the pan. Once the butter melts and becomes foamy, tilt the skillet and use a large spoon to continuously baste the steaks with the aromatic butter for 2 to 3 minutes, spooning it over the top repeatedly.
06 - Use a meat thermometer to check for your desired doneness. For medium-rare, aim for an internal temperature of 130°F. Adjust cooking time accordingly for other preferences.
07 - Transfer the steaks to a warm plate and let them rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat for maximum tenderness.
# Expert Tips:
01 -
- The garlic butter basting technique makes you feel like you cracked the code to restaurant steaks without needing a grill or a culinary degree.
- It takes less than thirty minutes from fridge to plate, which means you can pull this off on a random Tuesday and feel absolutely unstoppable.
02 -
- A cold steak straight from the fridge will cook unevenly every time, leaving you with an overcooked outside and a raw center, so the tempering step is not optional.
- Resist the urge to poke, press, or flip the steak constantly during the sear, because every time you move it you interrupt the crust formation and let heat escape.
03 -
- Open a window or turn on your exhaust fan before you start, because searing steak at high heat in a cast iron pan will set off every smoke detector in a three block radius.
- A splash of lemon juice or a sprinkle of flaky sea salt right before serving wakes up every flavor on the plate in a way nothing else can.