Why You'll Love This Garlic Butter Ribeye with Rosemary
A perfectly cooked ribeye is one of life's greatest pleasures. This garlic butter ribeye with rosemary delivers that elusive steakhouse experience right in your own kitchen, with a beautifully caramelized crust and a juicy, perfectly pink center.
The key is the butter-basting technique. As the steak cooks, we continuously spoon melted garlic-rosemary butter over it, infusing every bite with incredible flavor while creating that restaurant-style finish.
With just a few high-quality ingredients and 40 minutes of your time, you can serve a dinner that rivals any upscale steakhouse. The rosemary adds an earthy, aromatic note that pairs gorgeously with the richness of the butter.
Ingredients
Instructions
- 1
Bring Steak to Room Temp
Remove steaks from fridge 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
- 2
Heat Pan
Heat a cast-iron skillet over high heat for 2-3 minutes until smoking hot. Add oil.
- 3
Sear Steaks
Place steaks in pan, sear without moving for 3-4 minutes until deep golden crust forms.
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- 4
Flip and Baste
Flip steaks, add butter, garlic, and rosemary. Tilt pan and baste constantly for 3-4 minutes until desired doneness.
- 5
Rest and Serve
Rest steaks for 5-10 minutes before slicing against the grain. Spoon remaining butter sauce over to serve.
Chef's Tips & Variations
Use a meat thermometer for perfect doneness: 125°F rare, 130°F medium-rare, 140°F medium.
Don't overcrowd the pan - cook steaks in batches if needed. A hot pan equals a perfect crust.
Letting the steak rest is non-negotiable. It allows juices to redistribute for maximum tenderness.
Frequently Asked Questions
Medium-rare ribeye should reach 130-135°F (54-57°C) internally. The steak will continue cooking slightly while resting.
Rest your steak for at least 5-10 minutes, roughly half the cooking time. This is essential for a juicy steak.
Yes! Any heavy-bottomed pan works well - stainless steel or carbon steel are great alternatives. Avoid non-stick for the best crust.
Creamy mashed potatoes, roasted vegetables, garlic bread, or a crisp green salad all pair beautifully with this steak.
