Description
A simple, restaurant-quality ribeye steak cooked in a cast iron skillet with a rich garlic butter sauce. This weeknight-friendly meal is fast, flavorful, and requires only one pan for easy cleanup.
Ingredients
Scale
- 2 ribeye steaks (1 to 1.5 inches thick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon neutral oil (avocado or grapeseed)
- 4 tablespoons unsalted butter
- 6–8 garlic cloves, smashed
- 2–3 sprigs fresh thyme or rosemary
- Pinch of red pepper flakes (optional)
Instructions
- Remove steaks from the fridge 30-45 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper.
- Heat a cast iron skillet over medium-high heat for 3-5 minutes until very hot.
- Add neutral oil to the pan. Sear steaks for 3-4 minutes per side for medium-rare (internal temp 130°F/54°C).
- Reduce heat to medium-low. Add butter, smashed garlic, and herbs to the pan.
- Tilt pan and baste the steak continuously with the hot garlic butter for 1-2 minutes.
- Transfer steaks to a plate and pour remaining garlic butter over them. Rest for 5-10 minutes.
- Slice against the grain and serve immediately with extra sauce.
Notes
Let the steak come to room temperature before cooking for even searing. Do not skip the resting period to ensure juicy meat. Smash garlic cloves rather than mincing to prevent burning. Slice against the grain for maximum tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Fat: 50
- Saturated Fat: 20
- Carbohydrates: 2
- Protein: 45
Keywords: ribeye steak, cast iron skillet, garlic butter, weeknight dinner, easy steak recipe, gluten-free, high protein