Recipe Background
Garlic Butter Ribeye made memorable during a spontaneous cabin trip with friends.
The first time I made Garlic Butter Ribeye was during a spontaneous road trip that ended at a secluded cabin with my closest friends. We arrived late, tired, and craving something simple yet indulgent to kick off the weekend. Digging through the cabin's sparse pantry, I unearthed a bottle of neutral oil and a stash of fresh garlic and rosemary, leftover from the previous guests. It was a kitchen scavenger hunt with a delicious prize. Ribeyes from the local butcher gleamed in their packaging, whispering promises of a satisfying late-night feast.
Turning a quaint, rustic kitchen into a culinary stage, we set to work. A cast-iron skillet became the hero of the night—searing steaks with a sizzle that echoed our growing excitement. I recall how the garlic’s aroma mingled with the melted butter, wafting a sense of home into unfamiliar walls. My tip for a perfect sear is to make sure the steaks sit at room temperature for a bit and that the pan’s hot enough to create a deep golden crust. A brief rest on the countertop ensured each slice retained its juicy secrets. With laughter filling the air, we gathered around the table, savoring every rosemary-kissed bite, feeling content in the glow of friendship and flame-kissed ribeye.
Ingredients
- 4 (10-12-ounce) ribeye steaks boneless or bone-in
- kosher salt to taste
- freshly ground black pepper to taste
- 1 1/2 tablespoons neutral flavored oil such as canola oil or peanut oil
- 4 tablespoons butter
- 4 cloves garlic smashed
- 4 sprigs fresh rosemary
Directions
- Let the steaks sit at room temperature for 20 minutes.
- Season both sides of the steaks with the salt and the pepper.
- Heat a cast-iron skillet over high heat.
- Add the oil to the skillet.
- Add the seasoned steaks to the oil in a single layer and cook, flipping once, until their skin is deep golden-brown, about 4-5 minutes per side. They will not be completely cooked.
- Add the butter to the skillet with the steaks and cook until it has melted.
- Add the garlic and the rosemary to the melted butter and stir to combine.
- Spoon the butter mixture over the steaks.
- Insert a probe thermometer into the thickest part of one of the steaks and cook until it registers between 130-135 degrees F for medium doneness.
- Transfer the steaks to a plate and let them rest for 5 minutes.
- Spoon the pan drippings over the steaks, then slice them.
- Serve the steaks immediately garnished with the rosemary sprigs from the skillet.
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