If you have a craving for a perfectly cooked steak that exudes rich flavor and juicy tenderness, this Pan Seared Ribeye Steak with Garlic and Herbs Recipe will become your new favorite go-to. Imagine a beautifully crusted ribeye, kissed by sizzling garlic and aromatic herbs, bringing out the most luscious textures and savory notes with every bite. It’s simple enough for a weeknight treat yet impressive enough for a special occasion, making it a timeless classic you’ll want to savor again and again.
Ingredients You’ll Need
Great dishes start with simple, high-quality ingredients, and this recipe is no exception. Each component has a vital role, from seasoning the steak perfectly to infusing it with garlicky, herbaceous richness.
- 2 boneless ribeye steaks (1 to 1½ inches thick): Choose well-marbled cuts for maximum juiciness and flavor.
- 1 tablespoon kosher salt: Essential for drawing out natural flavors and creating that savory crust.
- 1 teaspoon freshly ground black pepper: Adds a subtle heat and depth to the steak’s seasoning.
- 1 tablespoon vegetable oil: Perfect for high-heat searing without burning.
- 2 tablespoons unsalted butter: Enriches the steak with silky, nutty goodness during the finishing stage.
- 3 cloves garlic (smashed): Imparts a fragrant aroma and gentle garlic flavor without overpowering.
- 2 sprigs fresh rosemary or thyme: Brings an earthy, herbal brightness that complements the beef beautifully.
How to Make Pan Seared Ribeye Steak with Garlic and Herbs Recipe
Step 1: Prepare the Steaks
Pat your ribeye steaks completely dry with paper towels—this step is crucial for achieving a golden, crispy crust. Next, generously season both sides with kosher salt and freshly ground black pepper. Allow the steaks to rest at room temperature for about 30 minutes to ensure even cooking and enhanced flavor absorption.
Step 2: Heat Your Pan
Place a large cast iron skillet on high heat and let it get scorching hot—around five minutes—to guarantee a perfect sear. Add the vegetable oil and swirl it around the pan to create a thin, even layer, setting the stage for that mouthwatering crust to develop.
Step 3: Sear the Steaks
Carefully place the ribeyes into the hot skillet without moving them for 2 to 3 minutes, letting a rich brown crust form. Flip the steaks to sear the other side for the same amount of time. This initial searing locks in juices and builds flavor that’s absolutely irresistible.
Step 4: Add Butter, Garlic, and Herbs
Lower the heat to medium and add the unsalted butter, smashed garlic cloves, and fresh rosemary or thyme sprigs to the pan. As the butter melts, use a spoon to baste it continuously over the steaks. This technique infuses the meat with herbaceous butter, intensifying its richness and aroma while aiding in even cooking.
Step 5: Cook to Desired Doneness and Rest
Continue cooking, basting the steaks for about 1 to 2 minutes per side or until they reach your preferred internal temperature—125°F for rare, 135°F for medium-rare, or 145°F for medium. Use a meat thermometer to check for perfect doneness every time. Remove the steaks and let them rest for 5 to 10 minutes; this crucial step allows the juices to redistribute, resulting in a tender, juicy bite.
How to Serve Pan Seared Ribeye Steak with Garlic and Herbs Recipe
Garnishes
A sprinkle of flaky sea salt or a few fresh herb leaves brightens the presentation and adds a delicate finishing touch. Drizzling a little more of the buttery pan juices over the sliced steak amps up the flavor and gives it a glossy, inviting look.
Side Dishes
This steak pairs fabulously with classic sides like garlic mashed potatoes, roasted seasonal vegetables, or a fresh green salad dressed lightly with lemon vinaigrette. These accompaniments balance the richness of the ribeye and make each bite feel complete.
Creative Ways to Present
For an extra special meal, slice the steak thinly against the grain and arrange it on a wooden board layered with caramelized onions and sautéed mushrooms. Garnish with microgreens or edible flowers for a restaurant-quality appeal at home that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any steak left over, wrap it tightly in foil or place it in an airtight container and refrigerate. Leftover ribeye can stay fresh for up to 3 days without losing too much flavor or texture.
Freezing
You can freeze cooked steaks by first wrapping them in plastic wrap and then again in aluminum foil or a freezer-safe bag. This double layer protects against freezer burn and keeps them good for up to 3 months.
Reheating
The best way to reheat your pan seared ribeye steak with garlic and herbs recipe is gently in a skillet over low heat with a splash of beef broth or butter to maintain moisture. Avoid microwaving if possible, as it can quickly dry out the meat.
FAQs
Can I use a different cut of beef for this Pan Seared Ribeye Steak with Garlic and Herbs Recipe?
Absolutely! While ribeye is ideal due to its marbling and flavor, you can substitute with strip steak or sirloin if you prefer a leaner cut or something more readily available.
Do I really need to rest the steak after cooking?
Yes, resting is essential because it allows the juices to redistribute within the meat. Skipping this step can lead to a drier steak as the flavorful juices escape when slicing.
What if I don’t have fresh herbs like rosemary or thyme?
If fresh herbs aren’t on hand, dried herbs can work in a pinch. Add them sparingly during the basting step to avoid overpowering the delicate garlic and beef flavors.
How can I tell when the steak is done without a thermometer?
While a meat thermometer is the most reliable method, you can also use the finger test for doneness by comparing the firmness of the steak to different parts of your hand. However, investing in a thermometer is highly recommended for accuracy.
Can I prepare this recipe on an outdoor grill instead of the stovetop?
You can! Preheat the grill to high heat and cook the steaks similarly, then add garlic butter and herbs during the last few minutes by brushing or basting to replicate the pan-seared flavor.
Final Thoughts
There’s nothing quite like the joy of cooking and savoring a Pan Seared Ribeye Steak with Garlic and Herbs Recipe that’s bursting with flavor and so tender it melts in your mouth. Whether it’s a cozy weeknight dinner or a celebration, this recipe delivers guaranteed satisfaction without fuss. I can’t wait for you to try it and make it a beloved staple in your kitchen as it is in mine.
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Pan Seared Ribeye Steak with Garlic and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Pan Seared Steak recipe delivers a perfectly crusted, juicy ribeye steak cooked right on your stovetop. With simple ingredients like kosher salt, black pepper, garlic, and fresh herbs, you’ll create a rich and flavorful main course that’s easy to prepare and sure to impress.
Ingredients
Steak Seasoning
- 2 boneless ribeye steaks (1 to 1½ inches thick)
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
For Cooking
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter
- 3 cloves garlic (smashed)
- 2 sprigs fresh rosemary or thyme
Instructions
- Prepare the Steaks: Pat the steaks dry using paper towels to remove excess moisture. Season both sides generously with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for about 30 minutes to ensure even cooking.
- Heat the Skillet: Preheat a large cast iron skillet over high heat for around 5 minutes until it’s very hot. This high temperature is crucial for developing a good sear on the steaks.
- Sear the Steaks: Add the vegetable oil to the hot skillet and swirl to coat the bottom. Carefully place the steaks in the pan without overcrowding. Sear without moving them for 2 to 3 minutes until a brown crust forms. Flip the steaks and sear the other side for another 2 to 3 minutes.
- Finish with Butter and Herbs: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary or thyme to the pan. Spoon the melted butter repeatedly over the steaks while cooking for an additional 1 to 2 minutes per side. Continue until the steaks reach your preferred doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
- Rest the Steaks: Transfer the steaks to a plate and let them rest for 5 to 10 minutes. Resting allows the juices to redistribute, ensuring your steak is juicy and tender when sliced and served.
Notes
- Use a meat thermometer to check internal temperature for perfect doneness.
- Letting the steak rest after cooking is essential for juicy results.
- Ribeye can be substituted with strip steak or sirloin if preferred.
