Pan Seared Ribeye Steak with Garlic Butter and Rosemary

This pan seared ribeye steak is juicy, tender, and packed with rich, beefy flavor. It develops a beautifully browned crust in a hot cast iron skillet, then gets basted with melted butter, smashed garlic, and fresh rosemary.

Jump to:

• Why You'll Love This Pan Seared Ribeye
• Why Ribeye Is Great for Pan Searing
• Ingredients You'll Need
• How to Pan Sear Garlic Butter Rosemary Ribeye (Step by Step)
• Storage & Reheating
• FAQ
• Pan Seared Garlic Butter Rosemary Ribeye
• More Delicious Steak Recipes
• Pin it for later!

Ribeye was the first cut of steak I really loved, and honestly, it is still my favorite. Its generous marbling gives it incredible flavor and helps the meat stay tender and juicy as it cooks.

Although this garlic butter ribeye tastes like something you might order at a steakhouse, it is surprisingly easy to prepare at home. You only need a handful of ingredients, one skillet, and about 25 minutes.

Why You'll Love This Pan Seared Ribeye

This ribeye steak is:

• Tender, juicy, and flavorful
• Cooked in a cast iron skillet
• Basted with garlic, butter, and rosemary
• Ready in about 25 minutes
• Easy to customize to your preferred doneness
• Perfect for date night or a special dinner at home

Why Ribeye Is Great for Pan Searing

Ribeye is known for its generous marbling, which refers to the streaks of fat running through the meat. As the steak cooks, that fat helps keep it juicy while adding rich flavor.

Pan searing is especially good for ribeye because the high heat creates a deeply browned exterior while the inside remains tender. A cast iron skillet works particularly well because it holds heat and helps the steak develop a good crust.

You can use either boneless or bone-in ribeye for this recipe. Cooking time will vary depending on the steak's thickness, so checking it with a meat thermometer is more reliable than relying on time alone.

Ingredients You'll Need

Ribeye Steaks

This recipe uses two ribeye steaks weighing approximately 12 ounces each.

Choose steaks with visible marbling throughout the meat. Steaks of similar thickness will also cook more evenly when prepared together.

Salt and Black Pepper

A generous amount of salt and freshly ground black pepper enhances the natural flavor of the ribeye.

Garlic Powder

Garlic powder seasons the surface of the steak evenly and complements the fresh garlic added during cooking.

Olive Oil

A small amount of oil helps the steaks sear without sticking. Use enough to lightly coat the bottom of the skillet.

Butter

Butter adds richness and is used to baste the steaks after they have developed their initial crust.

Unsalted butter gives you more control over the seasoning, but salted butter can also be used if you reduce the additional salt.

Garlic

Smashing the garlic cloves allows them to release flavor into the melted butter without creating small pieces that may burn quickly.

Fresh Rosemary

Fresh rosemary adds a warm, woodsy aroma that pairs especially well with beef and garlic butter.

If you do not have fresh rosemary, you can substitute approximately ½ teaspoon of dried rosemary. Add it carefully because dried herbs can burn more easily in a hot skillet.

How to Pan Sear Garlic Butter Rosemary Ribeye (Step by Step)

1. Prepare the Steaks

Remove the ribeye steaks from the refrigerator approximately 20 to 30 minutes before cooking.

Pat them thoroughly dry with paper towels. Removing excess surface moisture helps the steaks brown rather than steam.

Season both sides generously with salt, black pepper, and garlic powder.

2. Heat the Cast Iron Skillet

Preheat the oven to 400°F and place a large cast iron skillet inside while the oven heats.

Once the oven reaches temperature, carefully remove the skillet using oven mitts and place it on the stovetop over high heat.

The skillet will be extremely hot, including the handle, so continue using an oven mitt whenever you touch it.

3. Sear the Ribeye Steaks

Add the olive oil and carefully place the steaks in the hot skillet.

Let them cook undisturbed for approximately 2 minutes. Avoid moving them around during this time so they can develop a deeply browned crust.

Use a large enough skillet to keep the steaks from touching. If your skillet is too small, cook the steaks separately.

4. Add the Garlic Butter and Rosemary

Flip the steaks using tongs.

Add the butter, smashed garlic cloves, and rosemary sprigs to the skillet.

As the butter melts, carefully tilt the skillet so the butter collects along one side. Use a spoon to repeatedly pour the garlic and rosemary butter over the steaks for approximately 2 minutes.

5. Check the Doneness

Continue cooking until the steaks are close to your preferred doneness. Cooking time will vary depending on their thickness, so I recommend using an meat thermometer rather than relying only on time.

Insert the thermometer into the thickest part of the steak, avoiding large pockets of fat or any bone.

For the best results, remove the steaks from the skillet about 5°F below your desired final temperature because they will continue cooking slightly as they rest:

• Rare: Remove around 120°F; final temperature about 125°F
• Medium-rare: Remove around 130°F; final temperature about 135°F
• Medium: Remove around 140°F; final temperature about 145°F
• Medium-well: Remove around 150°F; final temperature about 155°F
• Well-done: Remove around 160°F; final temperature about 165°F

If the outside is well browned but the center still needs more time, lower the stovetop heat or return the skillet to the oven briefly.

6. Rest the Steaks

Transfer the steaks to a plate and loosely tent them with foil. Let them rest for 5 to 10 minutes before slicing and serving.

Resting allows the juices to redistribute and gives the steaks time to reach their final internal temperature.

Storage & Reheating

If you couldn't eat all the ribeye you can store it for later! I like to make my Steak fried rice with the leftovers the next day!

Storage:
Store leftover ribeye steak in an airtight container in the refrigerator for up to 3 days. If possible, store the steak whole rather than sliced to help retain moisture.

Freezing:
While ribeye is best enjoyed fresh, you can freeze cooked steak if needed. Wrap it tightly in plastic wrap and then foil, or place it in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating (Best Methods):

• Avoid the microwave if possible, as it tends to dry out steak.
• Stovetop: Heat a skillet over medium-low heat with a small amount of butter or oil. Add the steak and warm gently, flipping once, just until heated through.
• Oven: Wrap the steak loosely in foil and reheat at 250°F until warmed through (about 10-15 minutes).

FAQ

Do I need to bring the steak to room temperature before cooking?
Yes, letting the ribeye sit at room temperature for about 20-30 minutes helps it cook more evenly.

Why use a cast iron skillet?
Cast iron retains heat extremely well, which helps create a beautiful crust when pan-searing steak. It also transitions easily from oven to stovetop.

Can I use dried rosemary instead of fresh?
Fresh rosemary is best for flavor and aroma, but if needed, you can use ½ teaspoon dried rosemary. Add it carefully so it doesn't burn.

How do I know when my steak is done without a thermometer?
A thermometer is the most reliable method, but you can also use the finger test. That said, for consistent results - especially with thicker ribeyes - a thermometer is highly recommended.

Can I make this without an oven?
Yes. You can cook the ribeye entirely on the stovetop over medium-high heat, flipping and basting until it reaches your desired doneness. Just lower the heat slightly after searing to prevent burning.

More Delicious Steak Recipes

• Stir Fry Steak Marinade
  A savory, umami-packed marinade that keeps steak tender and juicy - perfect for quick stir fries or high-heat cooking.
• Pepper Steak with Onion Stir Fry
  A classic Chinese takeout-style dish made at home. Tender steak, crisp onions, and a simple savory sauce make this a perfect weeknight dinner.
• Steak Fajitas Marinade
  A bold and zesty marinade with garlic, lime juice, and spices - great for sizzling steak fajitas or grilling.
• Soy Garlic Steak Marinade for Grilling
  Juicy, flavorful, and incredibly versatile. This soy garlic marinade works beautifully for grilling or pan-searing steak.

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