Pan Seared Garlic Butter Rosemary Ribeye

My very first favorite steak was a ribeye - and honestly, it still is. Ribeye steaks are incredibly tender, juicy, and packed with rich beefy flavor thanks to their beautiful marbling. What's not to love?

Jump to:

• Types of Steak (My Favorites)
• Why Pan-Sear Ribeye?
• How to Pan Sear Garlic Butter Rosemary Ribeye (Step by Step)
• Important Tip (learned the hard way 😅)
• Storage & Reheating
• FAQ
• Pan Seared Garlic Butter Rosemary Ribeye
• More Delicious Steak Recipes
• Pin it for later!

In this recipe, I take that natural flavor up a notch with garlic, butter, and fresh rosemary. It might sound fancy or restaurant-only, but this pan-seared ribeye is surprisingly easy to make at home - no grill required.

Types of Steak (My Favorites)

I'll be honest - I love all types of steak. But if I had to pick favorites, these are the top three I cook most often, each for a different reason:

Ribeye

Ribeye steaks are known for their rich marbling, which makes them extra juicy and flavorful. They're best cooked over high heat, whether grilled, broiled, or pan-seared like in this recipe. If you want bold, beefy flavor, ribeye is the way to go.

Prime Rib

Also known as a standing rib roast, prime rib comes from the same rib section as ribeye, so the flavor profile is similar. The difference? Prime rib is usually oven-roasted whole, making it perfect for holidays or special occasions.

If you would like to try making prime rib at home but not feed 8-10 people, check out my prime rib for two recipe!

Filet Mignon

Filet mignon (aka beef tenderloin) is the most tender cut of steak. It's leaner and milder in flavor compared to ribeye, but incredibly soft and elegant. A great choice if tenderness is your top priority.

Why Pan-Sear Ribeye?

Pan-searing gives you:

• A beautiful crust
• Juicy, tender meat inside
• Full control over doneness
• Restaurant-quality results at home

Using a cast iron skillet is key- it holds heat well and helps develop that perfect sear.

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

• 2 ribeye steaks (about 12 oz each), room temperature
• Sea salt and freshly ground black pepper, to taste
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, smashed
• 3 sprigs fresh rosemary

Instructions

Preheat your oven to 400°F and place a cast iron skillet inside to heat up. While the oven is preheating, season the ribeye steaks generously on both sides with garlic powder, salt, and freshly ground black pepper.

Once the oven reaches temperature, carefully remove the hot skillet using oven mitts and place it on the stove over high heat. Add the olive oil, then lay the ribeye steaks into the skillet and let them sear undisturbed for about 2 minutes to develop a good crust.

Flip the steaks using tongs, then add the butter, smashed garlic, and fresh rosemary to the pan. As the butter melts, tilt the skillet slightly and use a spoon to continuously baste the steaks with the garlicky rosemary butter for about 2 minutes.

Continue cooking until the steaks reach your desired level of doneness. Cooking time will vary depending on the thickness of the ribeye, so for best results, use a meat thermometer to check the internal temperature.

The temp you would want:

• Rare: 125°F
• Medium rare: 135°F (My fave)
• Medium: 145°F
• Medium well: 155°F
• Well done:165°F (Not recommended!)

I like to use a meat thermometer to make sure it's cooked perfectly every time - it takes the guesswork out of it.

6. Rest the steak

Remove steaks from the oven and transfer to a plate.

Let rest for 5-10 minutes before serving.

This helps the juices redistribute so the steak stays juicy and tender.

Important Tip (learned the hard way 😅)

Your skillet will stay VERY hot even after you take it out of the oven.

Make sure to use oven mitts anytime you touch it - even a few minutes later. Trust me on this one.

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.

Pin it for later!