Garlic Butter Pan-Seared Steak

$- 2 ribeye steaks (1-inch thick) - 4 tablespoons unsalted butter - 4 cloves of garlic, smashed - 2 sprigs of fresh thyme (optional) - 1 tablespoon olive oil - Salt and pepper to taste - Lemon wedges for serving Gathering the right ingredients is key to a great meal. Ribeye steaks bring rich flavor and juiciness. Choose steaks that are about 1-inch thick for even cooking. You’ll need unsalted butter to create that silky garlic sauce. Four cloves of smashed garlic add a nice punch. Optional thyme gives an herbaceous hint. Don’t forget olive oil for the pan. It helps prevent sticking and adds flavor. Season your steaks well with salt and pepper. This step is simple but vital for taste. Finally, lemon wedges are perfect for brightening the dish. Their acidity cuts through the richness of the steak. Each ingredient plays a role in making this meal irresistible. Enjoy preparing them! {{ingredient_image_2}} First, take the ribeye steaks out of the fridge. Let them sit for about 30 minutes. This helps the meat cook evenly. Next, use a paper towel to pat the steaks dry. This step removes extra moisture and helps with the sear. Now, sprinkle salt and pepper on both sides. Use enough seasoning for great flavor. Grab a large cast-iron skillet or a heavy pan. Add 1 tablespoon of olive oil. Turn the heat to medium-high. Wait until the oil shimmers but does not smoke. This shows the pan is hot and ready. Carefully place the seasoned steaks in the hot pan. Let them cook without moving them for about 4 to 5 minutes. This time creates a nice brown crust. A good crust adds flavor and texture. Using tongs, gently flip the steaks over. Right away, add 4 tablespoons of butter and smashed garlic cloves to the pan. If you like, toss in fresh thyme as well. Cook for another 3 to 4 minutes. Use a spoon to baste the steaks with the melted garlic butter. This step adds rich flavor to the meat. To know if your steak is done, use a meat thermometer. Insert it into the thickest part of the steak. Here are the temperatures to check for doneness: - Rare: 125°F - Medium-rare: 135°F - Medium: 145°F Adjust your cooking time based on how you like your steak. Once your steaks reach the right temperature, move them to a plate away from heat. Let them rest for 5 to 10 minutes. Resting is important. It helps the juices spread throughout the meat, making it juicier. To serve, slice the steaks against the grain. This ensures tender pieces. Drizzle the garlic butter from the pan over the slices. Add lemon wedges on the side for a bright taste. The lemon adds a nice acidity that balances the richness of the steak. To get a great crust on your steak, start with dry meat. Pat the ribeye with a paper towel. This helps moisture escape. Next, season generously with salt and pepper. Preheat your cast-iron skillet until hot. Add olive oil and let it shimmer. Place the steak in the pan and leave it alone. Don't move it for 4-5 minutes. This quiet time helps form that perfect crust. Cooking time varies based on steak thickness and heat level. For a 1-inch ribeye, the searing time is key. Use a meat thermometer to check doneness. Here are the targets: - Rare: 125°F - Medium-rare: 135°F - Medium: 145°F If you like your steak more done, add extra minutes. Always flip the steak once for even cooking. You can boost the flavor with extra spices or marinades. A sprinkle of paprika or cayenne adds heat. Marinades can include soy sauce and balsamic vinegar for depth. Don't forget fresh herbs like rosemary or parsley. These add brightness and make the dish pop. Experiment with flavors you love to personalize your steak! Pro Tips Bring Steaks to Room Temperature: Allow your steaks to sit out for about 30 minutes before cooking. This helps them cook more evenly and achieve a better sear. Use a Cast Iron Skillet: For the best sear and heat retention, opt for a cast iron skillet. It ensures an even cooking surface and enhances flavor development. Baste for Extra Flavor: While the steaks cook, use a spoon to baste them with the melted garlic butter. This technique infuses the meat with rich flavors and keeps it moist. Rest the Steaks: Don’t skip the resting step! Letting the steaks rest for 5-10 minutes after cooking allows the juices to redistribute, resulting in a more tender and flavorful bite. {{image_4}} If you want to try something new, look beyond ribeye. Here are some great options: - Sirloin: This cut is lean and flavorful. It's also more budget-friendly. - New York Strip: This steak has a good balance of fat and meat. It’s tender and juicy. - Filet Mignon: Known for its tenderness, this cut is perfect for special occasions. - Flank Steak: This cut is great for marinating. It adds a different taste and texture. - T-Bone: This steak gives you two textures in one. Enjoy the tenderloin and strip side by side. Each cut offers unique flavors and textures. Try them to find your favorite! Adding flavored butter takes your steak to the next level. Here are some ideas to spice it up: - Herb Butter: Mix softened butter with fresh herbs like parsley, basil, and chives. - Spicy Butter: Add crushed red pepper or smoked paprika for a kick. - Blue Cheese Butter: Blend blue cheese into softened butter for a rich flavor. - Lemon-Garlic Butter: Combine lemon zest and juice with garlic for a fresh twist. - Chimichurri Butter: Use chimichurri sauce in butter for a zesty, herby flavor. Experiment with these options to find your favorite twist! Searing can change the taste and texture of your steak. Here are two popular methods: - Pan-Searing: This method gives a nice crust. It allows the butter to infuse flavor into the steak. - Grilling: Grilling adds a smoky flavor. The high heat gives you great grill marks and a different texture. Choose the method that fits your taste. Each method has its perks! To store cooked steak, let it cool completely. Then wrap it tightly in foil or plastic wrap. You can also place it in an airtight container. This keeps the steak fresh and prevents it from drying out. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. The best way to reheat steak is to use the oven. Preheat your oven to 250°F. Place the steak on a baking sheet. Heat it for about 20-30 minutes. This warms the steak evenly without making it tough. You can also use a skillet. Heat a little oil on medium heat. Add the steak and cook for 3-4 minutes on each side. This brings back some of that tasty crust. Yes, you can freeze cooked steak. Wrap it tightly in foil or plastic wrap first. Then place it in a freezer-safe bag. Label it with the date. Frozen steak is best used within three months for the best taste. When you are ready to eat it, thaw it in the fridge overnight. Reheat it using the methods above for best results. You can check the doneness of your steak by looking at its color and firmness. A rare steak will be soft and red inside. Medium-rare has a warm pink center. For medium, the center will be light pink. You can also poke the steak; firmer means more cooked. If you want exact numbers, rare is 125°F, medium-rare is 135°F, and medium is 145°F. Yes! You can swap unsalted butter for other types. If you want a touch of flavor, try garlic butter or herb butter. You can even use flavored oils if you like. Just remember to adjust the salt since some butters are salty. Garlic butter steak goes well with many sides. Try creamy mashed potatoes for comfort. Roasted vegetables add color and crunch. A fresh salad is a light option. Garlic bread is always a hit too. Choose sides you enjoy to make it your own! To make your steak tender, use a meat mallet to pound it gently. Marinating the steak in acid, like lemon juice, helps too. You can also let the steak rest longer after cooking. This helps the juices spread out, making each bite juicy and soft. Ribeye is great for pan-searing due to its marbling. This fat adds flavor and keeps it juicy. Other cuts like sirloin or filet mignon can work too. However, they may not be as rich in taste. Ribeye often wins for its flavor and tenderness in this cooking method. Cooking a ribeye steak with garlic butter is simple and rewarding. You learned the essential ingredients and step-by-step instructions to create a perfect sear. We discussed key tips, variations, and proper storage for leftovers. Enjoy experimenting with different cuts and flavors to find your favorite. With practice, you will master the art of steak cooking. Now, you can impress family and friends with your newfound skills. Happy cooking!$

Garlic Butter Pan-Seared Steak

A delicious and flavorful ribeye steak seared to perfection with garlic butter.

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Course Main Course

Cuisine American

Servings 2

Calories 600 kcal

Ingredients

2 pieces ribeye steaks (1-inch thick)
4 tablespoons unsalted butter
4 cloves garlic, smashed
2 sprigs fresh thyme (optional)
to taste Salt and pepper
1 tablespoon olive oil
as needed Lemon wedges for serving

Instructions

Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat the steaks dry with a paper towel and season both sides with salt and pepper.
In a large cast-iron skillet or a heavy-bottomed pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers.
Gently place the seasoned steaks into the hot pan and sear undisturbed for approximately 4-5 minutes.
Carefully flip the steaks using tongs. Immediately add the butter, smashed garlic cloves, and optional thyme to the pan. Cook for an additional 3-4 minutes, basting the steaks with the melted garlic butter.
Use a meat thermometer to check for doneness: Rare at 125°F, Medium-rare at 135°F, Medium at 145°F. Adjust cooking time as necessary.
Transfer the steaks to a plate away from heat and let them rest for 5-10 minutes.
Slice the steaks against the grain, drizzle with garlic butter from the pan, and serve with lemon wedges.

Notes

Let the steaks rest after cooking for juicier meat.

Keyword garlic butter, pan-seared, ribeye, steak