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!
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.
Ribeye Steak Ingredients
For this recipe you will need steak, oil, salt, black pepper, garlic, butter and rosemary.
How Do You Make Rib Eye Steak?
Let your ribeyes come to room temperature, then season them 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 or even a grill pan 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 cooked steak leftovers in the refrigerator for up to 3 days. Be careful not to overcook your meat when you reheat it.
- Pair your steak with a variety of side dishes for a memorable meal. I like to serve my rib eye with cornbread puddings, cowboy beans, air fryer baked potatoes, chopped vegetable salad, baked potato wedges and roasted broccoli.
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.
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.
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
This is a naturally tender cut of meat, which means that it benefits most from being cooked quickly over high heat.
The best way to gauge when your steak is done is to use a digital meat 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 internal 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!
Rib Eye Steak Video
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Rib Eye Steak with Garlic Butter
- 4 rib eye steaks 10-12 ounces each, can be boneless or bone in
- 1 1/2 tablespoons neutral flavored oil such as safflower oil, canola oil, grapeseed oil or peanut oil
- kosher salt and freshly ground pepper to taste
- 4 tablespoons butter
- 4 garlic cloves smashed
- 4 sprigs fresh rosemary
- Let the steaks sit at room temperature for 20 minutes.
- Season the steaks on both sides with salt and pepper to taste.
- Heat a heavy pan such as a cast iron skillet over high heat.
- Add the oil to the pan. Place the steaks in the pan in a single layer.
- Cook for 4-5 minutes per side or until deep golden brown.
- Add the butter to the pan. After the butter has melted, add the garlic cloves and rosemary to the pan. Stir to combine.
- Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
- Cook the steak for 2-3 minutes or until the thermometer registers at between 130-135 degrees F for a medium steak.
- Remove the meat from the pan. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.
- 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.
- 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.