Let’s face it, there’s something truly magical about a perfectly seared ribeye. The caramelized crust, the juicy, tender interior – it’s an experience that satisfies on a whole other level. And when you pair that with the irresistible aroma and flavor of garlic butter, well, you've got yourself a culinary masterpiece. Today, I’m going to walk you through my go-to recipe for Pan-Seared Ribeye with Garlic Butter, a recipe that’s as simple as it is delicious. It’s the kind of dish that will impress your dinner guests, yet it's easy enough for a weeknight meal. So, gather your ingredients, put on your favorite playlist, and let's get cooking!

Pan-Seared Ribeye with Garlic Butter: Your New Weeknight Go-To

INGREDIENTS

1.5 - 2 inch thick Ribeye steak (about 1.5 pounds)
2 tablespoons olive oil
1 tablespoon unsalted butter
4 cloves garlic, minced
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste

DIRECTIONS

1. Prep the Ribeye:

Start by taking your ribeye out of the fridge about 30 minutes before cooking. This allows the steak to come to room temperature, which helps it cook more evenly. Pat the steak dry with paper towels and season generously with salt and pepper. Trust me, don't be shy with the seasoning!

2. Get the Pan Sizzling:

Heat a heavy-bottomed skillet (preferably cast iron) over high heat. You want that pan to be screaming hot! Add the olive oil to the pan and swirl to coat.

3. Searing Perfection:

Carefully place the ribeye steak in the hot pan. Don't crowd the pan – you want the steak to sear properly. Let it cook undisturbed for about 3-4 minutes per side, or until it develops a beautiful, crispy crust.

4. Flipping & Finishing:

Flip the steak to the other side and continue cooking for another 3-4 minutes. If you want a medium-rare steak, the internal temperature should be around 130-135°F (54-57°C). You can use a meat thermometer to check the temperature, but don't worry if you don't have one – we're aiming for a beautiful, slightly pink center.

5. The Garlic Butter Magic:

Remove the steak from the pan and place it on a cutting board. Let it rest for 5-10 minutes, covered with aluminum foil, to allow the juices to redistribute. While the steak is resting, it’s time to make the magic happen! Add the butter to the hot pan, along with the minced garlic. Let the butter melt and the garlic sizzle for about 30 seconds, or until fragrant.

6. The Grand Finale:

Spoon the garlic butter over the rested steak. Garnish with chopped parsley, and that's it! You've created a dish that's both elegant and incredibly satisfying.

Serving Suggestions:

This pan-seared ribeye is the perfect centerpiece for a simple yet elegant meal. Serve it with roasted vegetables like asparagus or Brussels sprouts, a side of creamy mashed potatoes, or a fresh salad for a complete meal. For a touch of extra indulgence, consider adding a drizzle of balsamic glaze or a dollop of horseradish cream on top of the steak.

Pro Tips:

For a more intense garlic flavor, try roasting the garlic cloves before mincing them.
If you're feeling adventurous, add a pinch of red pepper flakes to the garlic butter for a touch of heat.
To ensure even cooking, use a meat thermometer to check the internal temperature of the steak. Aim for 130-135°F (54-57°C) for medium-rare.
Allow the steak to rest for at least 5 minutes before slicing and serving. This helps the juices redistribute throughout the steak, resulting in a more tender and flavorful cut.

Enjoy!

This pan-seared ribeye with garlic butter recipe is a surefire way to elevate your weeknight dinner. It's a simple yet impressive dish that's perfect for special occasions or just a cozy night in. And most importantly, it’s a delicious way to impress yourself and your loved ones!