You can never go wrong with steak for dinner, whether it’s with mushroom steak sauce, steak tacos, or served with garlic butter like this ribeye 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.
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.
Steak temperatures
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
