Rib Eye Steak with Garlic Butter

This rib eye steak recipe is tender and juicy beef seared to golden brown perfection, and topped with garlic butter and herbs. A simple steak preparation that tastes like it came from a fancy restaurant!

You can never go wrong with steak for dinner, whether it’s with mushroom sauce, in tacos, or served with garlic butter like this rib eye recipe.

When I’m ordering dinner at a steakhouse, I always go for the rib eye. It’s my favorite cut of beef, and it also happens to be easy to make! This rib eye steak features garlic and fresh herbs in a butter sauce, and the flavors are way better than anything you’d get dining out.

What is rib eye steak?

This cut of steak comes from the rib portion of the cow, and can be purchased with the rib bone attached, or the bone removed. Rib eye is both well marbled and tender, which makes it super flavorful. This is one of the most prized cuts of steak, and tends to be on the more expensive side.

How do you make rib eye steak?

Let your rib eye come to room temperature, then season it generously with kosher salt and freshly ground pepper. Sear the steak in a little neutral flavored oil in a very hot pan. Once the meat is golden brown on all sides, melt some butter in the pan. Add garlic and rosemary, then spoon the melted butter over the steak. Cook the steak until it’s almost reached your desired temperature, then take it off the heat. After the meat is done, let it rest for 5 minutes, then slice and enjoy.

Tips for the perfect steak

• I recommend using a heavy pan such as an enamel cast iron skillet to get the best crust on your steak.
• You can use a boneless or bone in rib eye steak. If you go for bone in, just be aware it might take a little longer to cook.
• While I really like the flavor of the garlic and the rosemary with the meat, you can use other herbs such as thyme, sage, parsley, marjoram, or add a sprinkle of fresh basil at the end of the cooking time.
• I recommend serving your steak immediately. Store any leftovers in the refrigerator for up to 3 days. Be careful not to overcook your meat when you reheat it.
• It’s best to use a neutral flavored oil with a high smoke point to get a deep golden brown crust on your meat. I typically use canola oil, but other acceptable options include grapeseed oil, safflower oil, corn oil and peanut oil.
• Pair your steak with a variety of side dishes for a memorable meal. I like to serve my rib eye with baked potato wedges and roasted broccoli.

How long should you cook a rib eye steak?

The cook time for this recipe depends on how thick your steaks are. Most of the time, rib eye steaks are about 1 to 1 1/2 inches thick. A typical boneless rib eye will take about 5-6 minutes per side to cook to medium. A bone in steak will take a bit longer, you’ll want to add another 2 minutes per side.

Steak temperatures

The best way to gauge when your steak is done is to use a digital thermometer. You can insert the thermometer into the thickest part of your steak and monitor the progress while it cooks so that you know when to take it off the heat.. I prefer to cook my steaks to a medium doneness level. I don’t recommend cooking your meat over 150 degrees F as it will can get tough or dry.

Keep in mind that the rib eyes should rest for at least 5 minutes before you cut into them. It is best to take the meat off the heat a few degrees before you reach your desired temperature, as the steaks will continue to cook as they rest.

• Rare: 130 degrees F
• Medium Rare: 135 degrees F
• For Medium: 145 degrees F
• Medium Well: 150 degrees F
• Well Done: 160 degrees F

This recipe is the best way to prepare this succulent cut of meat, and it’s sure to get rave reviews from family and friends!

More beef recipes to try

• Hamburger Steaks
• Beef Tips
• Steak Fajitas
• Beef Bulgogi
• Shish Kabobs

Rib Eye Steak Video