Butter Garlic Ribeye

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.

A couple of other favorites include mashed potatoes, corn on the cob, macaroni, baked beans, glazed honey carrots, roasted squash with bacon and garlic parmesan Brussel sprouts.

Dessert?

No meal is ever really complete without dessert.

Be sure to finish off with some cast iron double chocolate brownies or a maple vanilla blondie, for two!

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)