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!
4rib eye steaks10-12 ounces each, can be boneless or bone in
1 1/2tablespoonsneutral flavored oilsuch as safflower oil, canola oil, grapeseed oil or peanut oil
kosher salt and freshly ground pepper to taste
4tablespoonsbutter
4garlic clovessmashed
4sprigsfresh rosemary
Instructions
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.
Video
Notes
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.