Pan Seared Ribeye with Garlic Butter Recipe

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Pan Seared Ribeye with Garlic Butter sliced on a cutting board

Most steak lovers will agree that the Ribeye is one of the most delicious cuts of beef. The rich flavor and succulent texture come from the fat marbling found within the meat fibers. Marbling also helps the steak stay moist and is why it is the perfect steak for grilling, pan-frying, and baking.

This recipe for Pan-Seared Ribeye uses garlic butter to enhance the natural flavors and adds moisture to the meat.

For this recipe, you'll need a cast-iron skillet. To get a nice sear on your steak, you will need a pan that can withstand high heat.

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 will be Certified Angus Beef with Angus Prime being one step up in quality.

Treat yourself to the top of the beef pyramid, A5 Wagyu, it will be life-changing! 

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Time & Serves

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins


  • 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


Testing the Doneness of a Steak

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

Cooking the Steak

Allow the steak to come to room temperature. Pat the steak dry thoroughly using paper towels. 

Two ribeye steaks on a metal rack being patted dry with paper towel

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.

Cast iron grill pan being heated up

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.

Two ribeye steaks on a metal tray being seasoned

While the first side is searing, season the other side with the remaining salt and pepper while in the pan.

One ribeye steak being seared in a pan

Once the first side is finished searing, flip using a pair of tongs and sear the other side for 2–3 minutes.

One ribeye flipped over in a pan

After both sides are seared, turn the heat down to medium-low and add the butter, garlic, and rosemary.

Ribeye steak in a pan with butter rosemary and cloves of garlic

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.

Ribeye steak being basted with rosemary garlic butter

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.

A thermometer inserted into a ribeye steak

Once you have tested the doneness and have reached your preference, remove 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.

Two ribeye steaks resting on a cutting board

After resting, cut half-inch slices across the grain and serve with the butter garlic, and rosemary sauce from the skillet.

Two ribeye steaks on a cutting board with rosemary garlic butter on top
Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

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garlic and rosemary steak, pan seared steak, searing steak, cast iron steak, ribeye recipe, how to cook a ribeye, cast iron ribeye, iron skillet steak, steak cast iron skillet, A5 Wagyu recipe

Darlene (not verified)

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!

Permalink 20 Dec 2023

Classic Bakes

Thanks Darlene for the kind comments :) We're pretty happy that it came out great for you! Please share it with your friends and Happy Holidays!

Permalink 21 Dec 2023

Patti (not verified)

I do not like that I cannot print out the recipe, so I didn't make it.

Permalink 03 Jan 2024

Classic Bakes

Hello Patti! I appreciate you stopping by and your feedback. Sorry about the lack of a print option at the moment. As a temporary solution, you can use your browser's print feature by pressing 'Ctrl + P' (or 'Command + P' on Mac) and then choosing the option "Save as pdf". We're working on adding a print-friendly option soon. Hope this helps!

Permalink 04 Jan 2024

karin (not verified)

I take pictures of the recipes on my smart phone, Just a thought, so I don't need all that paper.

Permalink 06 Jan 2024

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Rachael Ottier Hart

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart