Pan Seared Buttery Garlic Ribeye Steak
Make restaurant-quality Pan Seared Buttery Garlic Ribeye Steak in about 10 minutes with homemade garlic herb butter.
Equipment
- iron skillet
- oven
Ingredients
- 2 tablespoons vegetable oil
- 1 large ribeye steak or 2 small steaks at least 1 inch thick
- 1 head garlic sliced in half
- 4 sprigs fresh thyme
- 4 tablespoons butter
Instructions
- Take the steak out of the refrigerator 30 minutes before cooking. Season both sides with salt and pepper.
- Preheat the oven to 450ºF.
- Heat the oil over medium-high heat in an iron skillet or oven-proof skillet. Once hot, add steaks, garlic, and thyme. Let cook for about 4 minutes without turning.
- Use tongs to turn, and add 4 tablespoons of butter. Place garlic and thyme on top of steaks. Tilt the skillet towards you and spoon the butter over the steak continuously for 2 minutes.
- Place the skillet in the oven and cook for about 2 minutes, depending on the thickness of the steak. Check with a meat thermometer and remove it from the oven when the temperature is about 5º below the temperature you want for your steaks. 125º for medium rare. It will continue to cook once removed.
- Remove the steak from the skillet and tent with foil, letting it rest for 5 minutes. Spoon the extra butter from the skillet over the steaks.
Notes
Make sure you’re using a large skillet - large enough that the steaks have a bit of room between them and aren’t touching. Preheat your pan before adding the steak for a good sear on the outside. Resist the urge to press down on the steaks as they cook for better tenderness.
Nutrition
Serving: 1steakCalories: 560kcalCarbohydrates: 1gProtein: 23gFat: 52gSaturated Fat: 24gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 129mgSodium: 239mgPotassium: 328mgFiber: 0.3gSugar: 0.03gVitamin A: 812IUVitamin C: 4mgCalcium: 25mgIron: 2mg
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