Description
A delicious rib eye steak recipe featuring a rich garlic butter sauce and fresh rosemary. Perfectly seared to a medium doneness with a deep golden crust, this classic steak dish is quick to prepare and offers a savory, flavorful meal ideal for steak lovers.
Ingredients
Scale
Steak
- 4 rib eye steaks 10-12 ounces each, boneless or bone-in
- 1 1/2 tablespoons neutral flavored oil such as safflower, canola, grapeseed, or peanut oil
- Kosher salt to taste
- Freshly ground black pepper to taste
Garlic Butter Sauce
- 4 tablespoons butter
- 4 garlic cloves, smashed
- 4 sprigs fresh rosemary
Instructions
- Prepare Steaks: Let the steaks sit at room temperature for 20 minutes to ensure even cooking.
- Season: Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
- Heat Pan: Heat a heavy pan such as a cast iron skillet over high heat until very hot.
- Cook Steaks: Add the neutral oil to the pan. Place the steaks in a single layer and cook for 5 minutes on one side until a deep golden brown crust forms.
- Flip Steaks: Flip the steaks and cook for another 5 minutes on the other side to develop a similar crust.
- Add Butter and Aromatics: Add butter to the pan. Once melted, add the smashed garlic cloves and rosemary sprigs to the pan. Stir butter to combine flavors.
- Baste Steaks: Spoon the garlic butter mixture continuously over the steaks to keep them moist and flavorful.
- Check Temperature: Insert a probe thermometer into the thickest part of one steak and cook for an additional 3 minutes or until the temperature reaches 130-135 degrees Fahrenheit for medium doneness.
- Rest and Serve: Remove steaks from the pan and let rest for 5 minutes. Spoon the pan drippings over the steaks, then slice and serve immediately.
Notes
- Use a heavy pan such as an enamel cast iron skillet for the best crust on your steak.
- You may use either boneless or bone-in rib eye steaks; bone-in steaks might require slightly longer cook times.
- Select a neutral flavored oil with a high smoke point like canola, grapeseed, safflower, corn, or peanut oil to achieve a deep golden brown crust without burning.
