Description
A simple and delicious recipe for pan-seared ribeye steak topped with a fragrant garlic butter sauce, perfect for a quick yet impressive meal.
Ingredients
Scale
Steak
- 2 ribeye steaks (or your favorite cut)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
Garlic Butter
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped (optional)
Instructions
- Preheat skillet: Preheat a skillet over medium-high heat to get it hot enough for a perfect sear on the steaks.
- Season steaks: Generously season both sides of the ribeye steaks with salt and freshly ground black pepper to enhance flavor.
- Sear steaks: Add olive oil to the hot skillet. Once the oil shimmers, place steaks in the pan and sear for 4–5 minutes on each side, or until they reach your desired doneness level.
- Prepare garlic butter: While the steaks cook, melt the unsalted butter in a small pan over low heat. Add the minced garlic and cook for 1–2 minutes until fragrant, stirring occasionally to avoid burning.
- Rest steaks: Remove the steaks from the skillet and transfer them to a plate. Let them rest for 5 minutes to allow the juices to redistribute, ensuring tender and juicy meat.
- Finish with garlic butter: Drizzle the prepared garlic butter over the rested steaks. Sprinkle with fresh chopped parsley and thyme for added freshness and aroma.
- Serve: Serve the pan-seared steak hot alongside your preferred sides, such as roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- Letting the steak rest after cooking is crucial for juicy results.
- You can substitute ribeye with sirloin, filet mignon, or New York strip depending on preference.
- Adjust garlic amount according to your taste for a more or less intense flavor.
- For extra crispness, pat the steaks dry before seasoning to promote a better sear.
- Use fresh herbs for best flavor results, but dried herbs can be used if fresh is unavailable.
