Published:
Aug 29th 2021
by 
Nutritionally reviewed by 
Last updated: Dec 29th 2025
For true steak enthusiasts, the Ribeye is a cut that stands in a league of its own. Its incredible flavor and tender, juicy texture come from the fine marbling of fat within the meat fibers, making it perfect for grilling, pan-frying, or baking. This Pan-Seared Ribeye with Garlic Butter recipe takes your steak to the next level by infusing it with rich, buttery garlic flavors that seep into every bite.
To achieve the perfect sear, you’ll need a cast-iron skillet, which retains and distributes heat evenly. Whether you’re making it for a special dinner or just treating yourself, this ribeye recipe is sure to impress with its bold flavors and irresistible texture.
Check out what others are saying about this recipe on our viral Pinterest pin with over 30 amazing comments from steak lovers who’ve tried it.
Mikinsey - The BEST steak I have ever made! The char was perfect and flavor was delish!!
Kristina - This was so delicious! I inserted a thermometer pre cooking and used the cooking temps recommended. The steaks were perfect. This will be the way I cook my steak again and again. Thank you!
Leesa - After using this recipe for cooking steak, I will never cook it any other way. It was delicious and so juicy and very tender!!!
Pro Tip You’ll love this recipe for its rich flavor and tender texture, thanks to the ribeye's marbling and the savory garlic butter sauce. It's quick and easy to prepare, making it perfect for both special occasions and weeknight dinners. Plus, its versatility allows for endless side pairings, ensuring a delightful meal every time.
Key nutrients
- Protein: from ribeye steak — Supports muscle maintenance and helps you feel full.
- Iron: from ribeye steak — Helps carry oxygen in the blood and supports energy levels.
- Zinc: from ribeye steak — Important for immune function and wound healing.
- Vitamin B12: from ribeye steak — Supports nerve health and red blood cell formation.
- Healthy fats: from olive oil — Contribute to heart health when used in moderation.
- Antioxidants: from garlic and rosemary — May help protect cells from damage.
Why it matters
- Protein-rich meals can help with satiety and muscle repair.
- Iron and B12 are especially important for those limiting red meat elsewhere in their diet.
- Herbs and garlic add flavor while providing beneficial plant compounds.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Saturated fat — Ribeye is a fattier cut; enjoy in moderation if watching heart health.
- Sodium — Sea salt adds flavor but can increase sodium intake if used heavily.
Make it even better
- Add a side of steamed or roasted vegetables for fiber and vitamins.
- Use less butter or try plant-based butter to reduce saturated fat.
- Choose a leaner steak cut if you prefer less fat overall.
- Flavor with extra herbs or lemon juice instead of more salt.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- CDC — Nutrition - For general nutrient roles and healthy eating guidance
- Beef. It's What's For Dinner — Beef Nutrients - For beef-specific nutrition facts
Best fit
- Gluten Free: Contains no wheat, barley, or rye ingredients.
- Ketogenic: High in fat and protein, low in carbohydrates.
- Paleo: Uses whole foods and avoids grains, legumes, and processed ingredients.
- Primal: Focuses on whole meats, healthy fats, and natural seasonings.
Use with caution / avoid
- Saturated Fat: Ribeye and butter are high in saturated fat; limit if reducing intake.
- Low Sodium: Sea salt adds sodium; adjust or limit if following a low-sodium diet.
- Low Cholesterol: Contains red meat and butter; use caution if limiting cholesterol.
Helpful modifications
- Use leaner steak cuts (like sirloin) to reduce saturated fat content.
- Replace butter with olive oil to lower saturated fat and add heart-healthy fats.
- Reduce added salt or use a salt substitute for lower sodium.
- Add steamed vegetables or a fiber-rich salad to increase nutrient balance.
Pair with: Roasted non-starchy vegetables or a fresh green salad for added fiber and balance.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
Contains: milk (dairy).
-
Milk (dairy)
Where it appears: Unsalted butter.
Swap: Use plant-based butter for a dairy-free option.
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - For information on the major food allergens and labeling requirements.
Clean
- Wash hands with soap and water before and after handling raw steak.
- Clean cutting boards, utensils, and surfaces after contact with raw meat.
- Use separate towels or paper towels for drying hands and cleaning spills.
Separate
- Keep raw ribeye steak away from ready-to-eat foods and produce.
- Use a separate cutting board for raw meat to avoid cross-contamination.
Cook
- Cook steak to at least 130°F for rare, using a food thermometer for accuracy.
- Ensure juices run clear and the steak is hot throughout before serving.
Chill
- Refrigerate leftovers within 2 hours of cooking to prevent bacteria growth.
- Store cooked steak in a sealed container and eat within 3 days.
References
- CDC — Food Safety - General food safety guidelines and safe cooking temperatures.
- USDA — Beef Safety - Safe handling and storage tips for beef products.
- Ribeye steaks are prized for their marbling, which melts during cooking for a juicy, tender bite.
- Garlic butter adds rich flavor and helps baste the steak, keeping it moist while searing.
- Pan-searing creates a flavorful crust through the Maillard reaction, boosting aroma and taste.
- Rosemary infuses the butter with a subtle herbal note that pairs well with beef.
- Letting steak rest after cooking helps retain its juices and tenderness.
Name & origins
The ribeye cut comes from the rib section of beef and is popular in American and European steakhouses.
Ingredient spotlight
- Ribeye Steak: Known for its rich marbling, making it tender and full-flavored.
- Garlic: Adds savory depth and aromatic notes to the butter sauce.
- Rosemary: Provides a fresh, earthy aroma that complements beef.
Technique tidbit
Searing steak in a hot skillet forms a brown crust via the Maillard reaction, locking in flavor and juices.
Before you start
- Gather all ingredients and tools to streamline your cooking process.
- Preheat your cast-iron skillet until it's very hot for optimal searing.
- Bring the ribeye to room temperature and pat dry to enhance the sear.
During cooking
- Look for a rich brown crust on the steak to indicate proper searing.
- Flip the steak when it releases easily from the pan for a perfect crust.
- Avoid moving the steak too much to ensure even browning and flavor.
- Cook in batches if necessary to prevent overcrowding in the skillet.
Make-ahead & storage
- Prep garlic butter ahead and store it in the fridge for quick use.
- Reheat gently in a skillet, adding a splash of oil to maintain moisture.
Common mistakes
- Overcooking → Use a meat thermometer to check doneness accurately.
- Skipping rest time → Let the steak rest to keep it juicy and tender.
Serve with
- Creamy garlic mashed potatoes for a rich and comforting side.
- Fresh green salad with mixed greens and a light vinaigrette.
- Warm mushroom sauce to elevate the flavors of the steak.
Toppings & textures
- Sprinkle with freshly chopped parsley for a vibrant touch.
- Add a squeeze of lemon juice for brightness and acidity.
Occasions
- This recipe shines during special dinners or celebrations.
Substitutions
- Steak Cut: Use New York strip or T-bone for similar flavor and texture.
- Herbs: Replace rosemary with thyme or sage for a different herbal note.
- Butter: Use plant-based butter for a dairy-free option.
- Garlic: Swap raw garlic for roasted garlic for a milder, sweeter flavor.
- Oil: Substitute olive oil with avocado oil for high-heat cooking.
Variations
- Add balsamic vinegar to the garlic butter for a tangy twist.
- Incorporate fresh parsley or chives into the butter for added freshness.
- Top with caramelized onions or sautéed mushrooms for richness.
- Mix in crushed red pepper flakes for a spicy kick.
Refrigerate
- Cool the steak to room temperature, then store in an airtight container.
- Consume refrigerated leftovers within 3 days for best flavor and safety.
Freeze
- Freezing not recommended as it may affect texture and flavor quality.
Reheat
- Reheat gently in a skillet over low heat to maintain juiciness.
- Add a little garlic butter while reheating to enhance moisture.
Repurpose ideas
- Slice thinly for a flavorful steak salad with fresh greens.
- Add chopped ribeye to stir-fries or pasta dishes for extra richness.
- Ribeye Steak: Provides a juicy and flavorful base for this recipe, thanks to its rich marbling.
- Olive Oil: Adds slight richness and helps create a perfect crust when searing the steak.
- Sea Salt: Enhances the natural flavors of the steak by seasoning it evenly.
- Fresh Cracked Black Peppercorns: Contributes mild heat and depth to the steak’s flavor profile.
- Unsalted Butter: Creates a creamy, rich garlic butter sauce that complements the steak’s taste.
- Garlic (Minced): Infuses the butter with savory, aromatic notes that enhance the overall flavor.
- Rosemary Sprig: Adds a subtle herby aroma that pairs perfectly with the garlic butter and steak.
How to choose the perfect Ribeye steak?
Ribeye is a fatty cut of steak. Fat does equal flavor, but you're looking for a steak with a smaller amount of fat in the center of the Ribeye, called the eye.
The fat on the top of the steak, called the fat cap, should be white and have the thickness of your pinky finger.
The number one thing to look for is high marble content. The more white fibers you can see, the softer and juicier your steak will be.
The most common and higher-quality steaks are Certified Angus Beef, with Angus Prime being one step up in quality.
Treat yourself to the pinnacle of the beef pyramid: A5 Wagyu. It will be life-changing!
Can I make Pan-Seared Ribeye with Garlic Butter without using a cast-iron skillet?
Yes, you can use any heavy-bottomed skillet, but cast iron retains heat best and helps achieve a perfect sear.
What temperature should I cook the ribeye steak to?
For a rare steak, aim for 130°F to 135°F.
For medium-rare, 140°F.
Medium is around 155°F.
Well-done is 165°F or higher.
How to Make Pan-Seared Ribeye with Garlic Butter
Start by bringing the ribeye to room temperature, then pat the steaks dry with paper towels. Season both sides generously with salt and black pepper. Heat a cast-iron skillet over high heat until smoking hot, then add olive oil. Sear the steaks for 2-3 minutes on each side to develop a crust. Reduce the heat to medium-low, add the butter, minced garlic, and a sprig of rosemary to the skillet.
Continue cooking, basting the steak with the melted butter for another 1-2 minutes on each side, depending on your desired doneness. Use a meat thermometer to check the temperature for your preferred doneness. Once cooked, remove the steaks and let them rest for 5 minutes before slicing and serving with the garlic butter sauce.
Time & Serves
Ingredients
2 (16 oz) Ribeye Steak
1 tablespoon Olive Oil
2 teaspoons Sea Salt
1 teaspoon Fresh Cracked Black Peppercorns
2 ounces Unsalted Butter at room temperature
1 ounce Garlic Minced
1 Rosemary Sprig
Instructions
Temperature Test:
Rare: 130 to 135 °F
Medium-Rare: 140 °F
Medium: 155 °F
Well-Done: 165 °F
Texture Test: This method uses your hands and fingers to feel the difference in the texture of the steak as it cooks. The texture or firmness of the steak will increase as the steak cooks.
With one hand, bring the tips of your pointer finger and your thumb together, and with the pointer finger of your other hand poke the fleshy area of your palm just under the thumb to understand the texture of a rare steak.
The texture or firmness of this fleshy area of the palm will change as you move the tip of your thumb to the tips of your other fingers.
Thumb to pointer finger - Rare
Middle finger - Medium
Ring finger - Medium well
Little finger - Well done
Allow the steak to come to room temperature. Pat the steak dry thoroughly using paper towels.
Using a cast iron skillet or oven-safe skillet, heat on high for 3–5 minutes or until the skillet is warm throughout. Add the oil.
Season the top of the steak with half the salt and black pepper before placing that side down into the hot pan to sear for 2–3 minutes.
While the first side is searing, season the other side with the remaining salt and pepper while in the pan.
Once the first side is finished searing, flip using a pair of tongs and sear the other side for 2–3 minutes.
After both sides are seared, turn the heat down to medium-low and add the butter, garlic, and rosemary.
Once the butter is melted, turn the steak a third time and cook for another 1 minute. Using a spoon, scoop and drizzle the butter mixture over the steak. Then turn a fourth time and cook for another 1 minute while you scoop and drizzle the butter mixture over the steak.
At this time, test the temperature or texture using a meat thermometer for your preferred doneness of the steak to determine how much longer to cook. Remember to turn an even number of times on each side.
Once you have tested the doneness and have reached your preference, remove it from the heat and remove the steak to a cutting board to rest for 5 minutes. This resting is important to allow the steak to reabsorb some juices and cook a little more from the residual heat.
After resting, cut half-inch slices across the grain and serve with the garlic butter and rosemary sauce from the skillet.
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Fantastic recipe!! I never…
Fantastic recipe!! I never knew a pan seared steak could taste so good. Only changes I made was to eliminate rosemary as I didn't have any and increased the time slightly to hit the correct temperature. My steak was homegrown and thick!