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- 2 ribeye steaks (about 1 inch thick) - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 2 teaspoons fresh rosemary, chopped - 2 teaspoons fresh thyme, chopped - Salt and black pepper to taste - 1 tablespoon olive oil - Optional: 1 tablespoon fresh parsley, chopped (for garnish) The star of this dish is the ribeye steak. It has rich flavor and tenderness. You want steaks that are about 1 inch thick for best results. Next, we add unsalted butter. This gives the steak a creamy finish. Garlic and herbs are also key players here. Minced garlic adds a punch of flavor. Fresh rosemary and thyme bring a lovely aroma. Don’t forget your seasonings. Salt and black pepper are essential. They enhance all the flavors. For cooking, we need olive oil. It helps to sear the steaks nicely. If you want a pop of color, use fresh parsley as a garnish. It adds freshness to your dish. Gather these ingredients, and you’re ready to make a fantastic meal. Enjoy the process and savor the flavors! {{ingredient_image_1}} First, take your ribeye steaks out of the fridge. Let them sit at room temperature for about 30 minutes. This helps them cook evenly. Next, pat the steaks dry with paper towels. This step is key for a nice sear. Season both sides with salt and black pepper. Don’t be shy with the seasoning; it adds flavor. Now, heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Wait until the oil shimmers. Carefully place the steaks in the skillet. Sear them for 4 to 5 minutes on each side. If you want medium-rare, that’s your goal. Adjust the time if you prefer them more done. Once the steaks are cooked, lower the heat to medium. Add 3 tablespoons of unsalted butter, 4 minced garlic cloves, chopped rosemary, and thyme to the skillet. As the butter melts, tilt the skillet slightly. Use a spoon to baste the steaks with the garlic herb butter. This enhances the flavor and keeps the meat juicy. After basting for about 1 to 2 minutes, remove the steaks from the skillet. Let them rest for 5 minutes. This resting time allows the juices to settle. Next, slice the steaks against the grain. Drizzle the leftover garlic herb butter over the slices. For a pop of color, sprinkle fresh parsley on top. Enjoy your meal! How to check for doneness To check if your steak is done, use a meat thermometer. For medium-rare, aim for 130-135°F. You can also use the finger test. Press the steak with your finger. A soft feel means rare, while a firmer touch shows medium. Practice this to gain skill. Importance of resting meat Letting your steak rest is key. After cooking, take it off the heat. Set it aside for five minutes. This helps the juices spread out. If you cut it right away, the juices run out. You want every bite to be juicy. Alternative herb combinations Try other herbs for a twist. Oregano and basil can give a fresh taste. Dill adds a bright note. You can also mix in some sage or tarragon. Each herb brings its own charm to the dish. Experiment to find your favorite blend. Adjusting butter flavor Want to amp up the butter flavor? Add a squeeze of lemon juice. This will brighten up the dish. You can also mix in some chili flakes for heat. If you like a nutty taste, try brown butter. Simply cook it longer in the pan until it turns golden. Pro Tips Rest Your Steaks: Allowing the steaks to rest at room temperature before cooking helps them cook more evenly and retain their juices. Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for 130°F for medium-rare, 140°F for medium, and 160°F for well-done. Don’t Skimp on Basting: Basting the steaks with the garlic herb butter during the last few minutes of cooking enhances flavor and keeps the meat moist. Let It Rest Again: After cooking, letting the steaks rest for a few minutes helps the juices redistribute, ensuring a juicy bite every time. {{image_2}} You can use many cuts of steak for this dish. Ribeye is great, but you can try sirloin, filet mignon, or New York strip. Each cut has its own taste and texture. - Sirloin: This cut is leaner than ribeye. Cook it for about 4 minutes on each side for medium-rare. - Filet Mignon: This cut is tender and rich. Sear it for 5-6 minutes on each side. - New York Strip: This cut has good marbling. Cook it for 4-5 minutes on each side for medium-rare. Cooking times may change based on thickness. Always check the meat's doneness with a meat thermometer. Aim for 130°F for medium-rare. You can boost flavors with different oils. Olive oil is great, but you can also use avocado or grapeseed oil. Both have high smoke points and add a nice flavor. Infusing butter with other flavors is fun too! You can add spices like smoked paprika or chili flakes. - Herbs: Try adding sage or oregano to the butter mix for a new twist. - Citrus: A splash of lemon juice or zest can brighten the dish. Feel free to mix and match flavors to create your perfect Garlic Herb Butter Steak Skillet! After enjoying your garlic herb butter steak, store any leftovers safely. First, let the steak cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. This keeps moisture in and prevents odors from other foods. Store the wrapped steak in the fridge. It will stay fresh for 3 to 4 days. When you want to reheat your steak, avoid the microwave if possible. The microwave can dry it out. Instead, use a skillet over low heat. Add a little butter or oil to keep it juicy. Heat it for about 5 minutes, flipping halfway through. If you prefer, you can also use the oven. Preheat the oven to 250°F. Place the steak on a baking sheet and heat for about 20 minutes. Leftover steak is great for meal prep. You can slice it thin and add it to salads, tacos, or sandwiches. This adds protein and flavor to your meals. You can also use it in stir-fries or pasta dishes. Just toss the sliced steak in at the end to warm it up. If you want to store your leftover steak for longer, freezing is an option. Wrap it tightly in plastic wrap, then place it in a freezer bag. Squeeze out as much air as you can. This helps prevent freezer burn. Your steak will stay fresh for up to 3 months in the freezer. To thaw frozen steak, move it to the fridge overnight. This is the safest way. If you need it quickly, seal it in a bag and place it in cold water for an hour. Once thawed, you can reheat it as mentioned before. Enjoy your meals! To cook a perfect medium-rare steak, aim for an internal temperature of 130-135°F. Start by bringing the steak to room temperature. Season it well with salt and black pepper. Sear each side in a hot skillet for 4-5 minutes. Use a meat thermometer for best results. Serve your steak with sautéed vegetables, creamy mashed potatoes, or a fresh salad. Garlic bread or roasted potatoes also pair nicely. These sides add balance and flavor to your meal. Let your steak rest for about 5 minutes after cooking. This step helps the juices redistribute, making the meat juicier and more flavorful. Cover it loosely with foil while it rests. Yes, you can use dried herbs if fresh ones are not available. Use about one-third the amount of dried herbs compared to fresh. Dried herbs are more potent and will still add great flavor to your garlic herb butter. In this blog post, we explored cooking the perfect ribeye steak with garlic herb butter. We covered ingredients, step-by-step instructions, and handy tips. Remember to season your steak well and let it rest after cooking. This will enhance the flavor and richness. You can also try different cuts or flavors to mix things up. With these methods, you will enjoy tasty, tender steaks every time. Happy cooking!

Garlic Herb Butter Steak Skillet

A delicious ribeye steak cooked in a flavorful garlic herb butter.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 pieces ribeye steaks (about 1 inch thick)
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh thyme, chopped
  • to taste Salt and black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • Take the ribeye steaks out of the refrigerator and let them rest at room temperature for about 30 minutes to ensure even cooking.
  • Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
  • In a large skillet, heat the olive oil over medium-high heat until shimmering.
  • Add the steaks to the skillet and sear for 4-5 minutes on each side (medium-rare) or until they reach your desired doneness. Adjust time if desired more well-done.
  • Once the steaks are cooked, reduce the heat to medium and add the butter, minced garlic, rosemary, and thyme to the skillet.
  • As the butter melts, tilt the skillet slightly and use a spoon to baste the steaks with the garlic herb butter for an additional 1-2 minutes.
  • Remove the steaks from the skillet and let them rest for about 5 minutes. This allows the juices to redistribute.
  • Slice the steaks against the grain, drizzle with the leftover garlic herb butter from the skillet, and sprinkle with fresh parsley if desired.

Notes

Serve the steak slices on a wooden board or a white plate with a side of sautéed vegetables or creamy mashed potatoes for a delightful contrast.
Keyword butter, garlic, herbs, ribeye, steak