Pan-seared ribeye with butter and garlic is the perfect “special occasion” dinner meal! This steak is absolutely perfect with its own rich, natural flavor enhanced with butter, garlic, and other seasonings.
Whether you’re making a cast iron ribeye for your special someone on Valentine’s, or you just feel the need to make a steak on a random weeknight, this recipe is super quick and simple.
Living in a farming community has allowed me to appreciate local meats and the importance of buying locally whenever possible. We just received a quarter beef, or was it a half? Not sure, but it just came in, and what better way to start it off than with arguably one of the best cuts of beef-the ribeye.
The Perfect Skillet for Searing Steaks
By now, I think we can all agree I am partial to cast iron skillets. But, I think most will agree with me that cast iron is the skillet for searing and cooking a steak evenly. A “normal pan” will work, and so will a non-stick you just need to be careful heating it up without anything in it.
I don’t use non-stick pans, but I do know that they should not be heated empty as it can damage the pan and even release harmful fumes.
Anyway, back to the recipe…
For the Butter Garlic Ribeye
For the ribeye, you’ll need 2, 1″ thick ribeyes, butter, garlic, and cooking oil. Preferably oil that can handle high heat. I am using avocado oil.
I make most of my steaks very similarly—nice quick, crispy sear on both sides of the steak to seal in the flavor-done; delectable. But with a ribeye, I like to flip several times while cooking and baste in butter and garlic almost constantly.
How to Pan-Sear Ribeye
Start by setting out the meat 15-20 minutes before cooking. Heat up a cast iron skillet over medium-high heat. Generously season both sides of the steaks with salt and pepper. Add oil to the skillet.
Once it is piping hot, add two ribeye steaks to the skillet. Flip after 1 minute. Add 2 tablespoons of butter and 4 cloves of minced garlic to the pan. Use a spoon and baste both steaks. Continue to flip steaks each minute until done. About 4-5 minutes total for medium-rare.
Remove from heat and let rest for several minutes before serving.
Note, the USDA recommends beef steaks be cooked to a minimum internal temperature of 145°F (medium).
What to Serve With Ribeye Steak
Oh, the possibilities are endless. It really depends on the mood. A nice quiet romantic evening; go with roasted new potatoes and asparagus.
No meal is ever really complete without dessert.
We absolutely love this cast iron ribeyes recipe and hope that you do as well! Be sure to leave a comment below; I’d love to hear how you liked it. For more great recipes, check out some of my other favorites below.
- BBQ bacon elk burgers
- Reverse sear t-bone
- Southern fried pork steaks
- Smothered round steaks (or pork steaks)
- 2 Ribeye steaks 1" thick
- 2 tbsp avocado oil
- 2 tbsp butter
- 4 cloves of garlic
- Salt and pepper
- Set out steaks at room temperature 15 minutes before cooking.
- Heat a 12" cast iron skillet on medium-high heat.
- Generously salt and pepper on both sides of the steak.
- Add oil to the skillet and once it starts smoking, add steaks.
- Sear for 1 minute, then flip with tongs.
- Add butter and minced garlic to the skillet. Baste the steaks with it, then flip each minute until the desired doneness has been reached—usually about 5 minutes for medium.
Constantly baste steaks after each flip. I also like to sear the edges by holding the steak on its edge with tongs. That helps lock in some additional flavor.
The USDA recommends beef steaks be cooked to a minimum internal temperature of 145°F.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 42gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 97mgSodium: 300mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 22g
Nutrition is calculated by Nutronionix. All nutrition should be verified independently.