pan seared ribeye with garlic butter

 pan seared ribeye with garlic butter



Pan-searing a ribeye steak with garlic butter is a simple yet luxurious way to prepare a steak that’s bursting with flavor. This method ensures a beautifully caramelized crust with a tender, juicy interior, complemented by the rich, aromatic taste of garlic butter. Follow these steps to create a restaurant-quality ribeye at home.

Ingredients:

1 ribeye steak (about 1 to 1.5 inches thick)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
3 tablespoons unsalted butter
2-3 cloves garlic, minced
Fresh rosemary or thyme sprigs (optional, for aroma)
Additional herbs and spices (optional, such as smoked paprika or onion powder)

Instructions:

STEP 1: PREPARE THE STEAK
Bring the steak to room temperature: Remove the steak from the refrigerator and let it sit out for about 30 minutes to 1 hour to ensure even cooking.
Season generously: Pat the steak dry with paper towels to remove excess moisture. Season both sides of the steak generously with salt and freshly ground black pepper. If desired, add any additional herbs and spices at this point.
STEP 2: PAN-SEAR THE STEAK
Heat the pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and allow it to get hot.
Sear the steak: Place the steak in the hot pan. Sear for about 4-5 minutes on one side, without moving it, to develop a rich, golden crust.
Flip and sear: Use tongs to flip the steak. Sear the other side for another 3-4 minutes for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check for accuracy (135°F for medium-rare).

STEP 3: ADD GARLIC BUTTER
Reduce heat: Lower the heat to medium. Add the butter, minced garlic, and optional rosemary or thyme sprigs to the pan.
Baste the steak: As the butter melts, tilt the pan slightly and use a spoon to baste the steak repeatedly with the garlic butter. This process should take about 1-2 minutes, infusing the steak with garlic flavor and ensuring it’s moist and tender.
Rest the steak: Remove the steak from the pan and transfer it to a cutting board. Let it rest for about 5-10 minutes. Resting allows the juices to redistribute throughout the steak, ensuring a juicy bite.
STEP 4: SERVE
Slice against the grain: Optionally, you can slice the steak against the grain for tenderness. Serve the steak with the garlic butter from the pan drizzled over the top or on the side for dipping.
Garnish: Add a sprig of fresh rosemary or thyme on the plate for a touch of elegance.
Visual Guide:
Image 1: Seasoned steak ready for searing.
Image 2: Steak searing in the pan, showing the development of the crust.
Image 3: Garlic and herbs being added to the pan for the garlic butter.
Image 4: Basting the steak with garlic butter.
Image 5: The final plated steak, beautifully rested and sliced, with garlic butter drizzled over the top.

Tips for Success:
Room temperature steak: Starting with a steak that’s at room temperature ensures more even cooking.
Don’t overcrowd the pan: Cook one steak at a time to ensure proper searing and temperature control.
Use a cast-iron skillet: A cast-iron skillet provides even heat distribution and retains heat well, making it ideal for searing steaks.
Resting the steak: Allowing the steak to rest before slicing is crucial for retaining its juices.
Enjoy your pan-seared ribeye with garlic butter, a dish that promises a melt-in-your-mouth experience with every bite, perfect for a special occasion or a luxurious weeknight dinner.