Buttery Garlic Ribeye Steak (Printable Version)
Tender, juicy ribeye with a perfect seared crust, featuring garlicky butter and simple ingredients. Ready in under 30 minutes!
# Ingredients:
01 -
2 ribeye steaks, 1-inch thick, ½ pound or 8 ounces each, at room temperature
02 -
1 teaspoon salt
03 -
1 teaspoon ground black pepper
04 -
1 tablespoon olive oil
05 -
¼ cup butter
06 -
1 teaspoon garlic, minced
# Steps:
01 -
Remove steaks from the refrigerator and let them sit at room temperature for 20-30 minutes to ensure more even cooking.
02 -
Pat the steaks dry with a paper towel and season all over with salt and pepper.
03 -
Brush olive oil over a grill pan or skillet and heat over medium-high heat for 3-4 minutes until the oil shimmers and sizzles.
04 -
Place the steaks on the grill and cook for 1 minute, then rotate 90 degrees to create crosshatch marks and cook for another 1 minute.
05 -
Add butter and minced garlic to the grill pan and allow the butter to melt. Baste the steaks by repeatedly spooning the melted butter and garlic mixture over the steaks. Tilt the pan slightly for easier basting. Do this for a few minutes.
06 -
Flip the steaks and repeat the basting process. Cook to the desired doneness: 130-135°F for rare, 135°F for medium-rare, 140°F for medium, or 155°F for well-done. This should take around 10 minutes total.
07 -
Remove the steaks from the grill and cover with aluminum foil to retain moisture. Let the steaks rest for 5 minutes to redistribute the juices.
08 -
Serve the steaks with a side of mashed potatoes and roasted vegetables. Drizzle the remaining garlic butter from the pan over the steaks before serving.
# Notes:
01 -
Check doneness with a digital meat thermometer inserted into the center of the steak.
02 -
Store leftover steak in an airtight container in the fridge for 3-4 days.
03 -
To reheat steak, avoid the microwave and warm gently in a cast iron skillet or bake in the oven at 250°F.
04 -
Cooked steak can be frozen for up to 3 months in an airtight container.