Epic Pan Seared Ribeye Recipe with Herb Butter

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Why go to a steakhouse when you can make the most perfect Ribeye right at home? 

Pan-Seared With the best Garlicky Herb Butter!

The best way to cook a steak is not on a grill.

The best way to cook a steak is in a cast-iron pan.

This is going to make some people deeply upset, I understand. They may say mean things about us on the internet. They may choose to not read this article out of defiance!

But I can assure you that if you put aside your prejudices and your social media rage, you can enjoy better-than-the-grill steaks for the rest of your life.

What Makes Steak Cooked in a Cast-Iron Pan Better Than Steak Cooked On the Grill?

PAN

The meat makes complete contact with the cooking surface.

GRILL

The meat only makes contact with the grill grates. Sure, grill marks look pretty, but those areas between the crosshatch lack that deep, robust char that makes steak taste so great.

You have complete control over the cooking temperature. So the entire steak is either medium-rare or medium-well, etc.

The temperature can vary, as grills tend to have hot and cold spots. That means one half of your steak could be medium-rare, while the other half is medium-well.

You have complete authority to use up the tasty steak bits left behind after cooking the steak

The tasty steak bits fall between the cracks where they’re hopelessly irretrievable. Unfortunately, that means you’re out of the opportunity to make a simple but mind-blowingly delicious pan sauce to accompany your steak dinner.

THE MAN OF THE KITCHEN

MOVING FROM THE GREAT OUTDOORS TO INDOORS

One of the few times men prefer to cook is when they’re outdoors, be it flipping patties on the barby for a party or over the firepit while camping out. If this is your idea of “cooking”, you’re not alone guys — reports have stated that men are twice as likely to take charge of grilling duties in the household compared to women. The feeling of cooking food over an open fire just gives off an air of machismo that men crave.

While outdoor grilling or camping is a good start to learning to cook, cooking at home can be just as empowering. It might require more skill and techniques but once you master some fancy knife skills and work on your pan-flipping, you can look just as cool in the kitchen as your lady and impress her to boot! Professional male chefs star in their own shows that focus on how you can cook up delicious, restaurant-worthy dishes in the comfort of your own home.

If you’re sold—or at least intrigued—then the step-by-step process that follows is neither difficult to execute nor hard to master. Follow this method once, and you’ll acquire the skill forever.

The Perfect Steak in a Cast-Iron Pan.

This smoky ribeye steak starts off on the stovetop in a cast iron skillet to sear in all the flavors. Then, it’s finished off in the oven to ensure your steak reaches the perfect temperature.

The kicker for this recipe is the herb butter finish! It melts right onto your steak and soaks it with even more savory goodness.

Even though we have two different components, it’s so quick and easy to put together. You (and your partner if sharing the kitchen duties) will find the process is simple from pan to plate! And your steak is bound to come out perfect every single time.

Both the steak and the garlic herb butter use a handful of healthy, flavorful ingredients. The recipe is refreshingly simple and the end result is supreme

INGREDIENTS For the Garlic Herb Butter

  • Unsalted Butter: Soften the butter before you begin.*
  • Fresh Thyme: Fresh herbs are a must for the most delicious flavors.
  • Fresh Rosemary: You can’t have herb butter without rosemary!
  • Minced Garlic: You can use canned garlic or mince it fresh – whichever you prefer.
  • Salt: A pinch of salt is all you need to tie the flavors together.
  • Lemon Juice: I love the zesty goodness that the lemon juice gives this condiment.
  • Since this is a special butter and you can save it over to use with other dishes, if you can then get a high quality butter. Here are two great ones:

But if you can’t find or afford it, just regular butter or margarine will do. For the most healthful use UNSALTED

START WITH BEST QUALITY UNSALTED BUTTER or MARGARINE
SLICE, THEN SOFTEN in DISH WITH FORK
ADD HERBS, SALT, GARLIC LEMON JUICE

FOLD IN WELL WITH FORK

USE WAX PAPER TO FORM YOUR MIXTURE INTO A ROLL OR BAR
THIS WILL MAKE THE BUTTER EASY TO SLICE AND STORE UNUSED PORTION
TWIST EACH END TO SEAL THE BUTTER FOR STORING

DIRECTIONS For the Garlic Herb Butter

  1. Combine Ingredients: To a small bowl, add the softened butter, thyme, rosemary, garlic, salt and lemon juice. Using a fork, mix the ingredients together.
  2. Wrap and Chill: Place the butter mixture in a sheet of plastic wrap and roll the butter into a log. Place in the refrigerator for 20 minutes, until the butter hardens.

INGREDIENTS For the Ribeye Steak Recipe

  • Boneless Ribeye Steaks: Boneless steaks are easier to cook and sear.
  • Unsalted Butter: Salt will be added separately, so I recommend using unsalted butter to keep the sodium to a minimum.
  • Salt & Pepper: Add salt and pepper to taste.
  • Garlic: You’ll need one head of garlic, cut in half lengthwise.
Steak lovers love ribeye. The menu at world-class steakhouses, the backyards of grillmasters, and the coolers leaving Omaha Steaks are the proof. The ribeye – also called a Delmonico, Spencer, beauty steak, market steak, or Scotch fillet – is known for its rich, buttery flavor and tender texture. In a variety of butcher cuts, the ribeye delivers mouthwatering, juiciness, and flavor in every bite.
PAT YOUR STEAKS DRY WITH PAPER TOWEL AND WHILE YOUR CAST-IRON SKILLET IS HEATING IN THE OVEN GO AHEAD AND COAT BOTH SIDES OF YOUR RIBEYES WITH OLIVE OIL AND SEASONINGS

SEAR: REMOVE THE CAST IRON SKILLET FROM THE OVEN AND PLACE IT ON A BURNER.SET TO HIGH. PLACE STEAKS IN THE SKILLET & SEAR FOR 45 SECONDS, FLIP & SEAR THE OTHER SIDE FOR 45 SECONDS.
PLACE SKILLET IN OVEN & BAKE 500°F 2 MINS. FLIP & BAKE ANOTHER 2 MINS. THIS WILL BE MEDIUM RARE. IF YOU LIKE MORE WELL DONE COOK AN EXTRA MINUTE PER SIDE. REMOVE FROM OVEN, COVER & LET SIT ANOTHER 2 MINUTES.

DIRECTIONS For This Ribeye Steak Recipe

  1. Heat Oven & Skillet: Preheat your oven to 500°F. Place a large 10″ cast iron skillet in the oven. Heat it for 5 minutes.
  2. Season Steaks: In the meantime, pat the steaks dry with a paper towel. Season both sides of the ribeye with olive oil, salt and pepper.
  3. Sear: Remove the cast iron skillet from the oven and place it on a burner set to HIGH heat. Add the steaks to the pan and sear for 45 seconds. Flip the steaks with tongs to sear on the other side for another 45 seconds.
  4. Bake: Immediately place the skillet in the oven and cook (at 500°F) for 2 minutes. Flip the steaks and cook for another 2 minutes on the other side. Remove the skillet from the oven. (This will be medium rare. If you like it more well done, cook it for another minute on each side.)
  5. Let Cool: Cover the skillet with foil and let the steaks sit for 2 minutes.
  6. Add Butter & Serve: Top your steaks with herb butter and a lemon wedge and serve!

Tips for the Best Steak

It’s not hard to make a perfect steak with this recipe, but these simple tips and tricks will make it even easier! Keep these things in mind when you’re planning your next steak dinner.

Check Internal Temperature: The USDA recommends a minimum of 145°F for steak to be done. However, for most chefs, that is medium temperature and most people consider it overcooked. For a perfect medium-rare steak, you want the internal temperature to be 130-135°F. I highly recommend getting a meat thermometer to ensure your steak is at your desired doneness. But 4-5 minutes per side for this temperature is usually spot-on for a medium-rare steak.

  • Get Steak From a Butcher: Try to go to a butcher to select your Ribeye Steak, if possible, especially if you’re planning that special-dinner-for-two. When selecting a Ribeye, you are looking for a good amount of marbling on the steak. The marbling is what a Ribeye is known for and really enhances the flavor of the steak. I like to look for a good balance of marbling and actual meat, because you don’t want to end up with a piece of steak that is all fat. If you are unsure, ask your butcher to pick the perfect piece!
  • Use Oil with High Smoke Point: Pan searing with oils that have a high smoke point helps make sure the oils don’t smoke or taste burnt. Go for oils like grape seed oil, avocado oil or even canola oil, which are flavorless. You could use coconut oil, but it may add a mild coconut flavor.
  • Oil Steak Directly: Oil the steaknot the pan. If you add the oil to the pan, it can start to smoke because the pan is so hot. Applying the oil to the steak will give you a super nice crust on the exterior! But you honestly don’t need much. Just lightly brush the steak with oil and you’re good to go.

How to Store and Reheat Leftovers

This ribeye steak is best served fresh, but that doesn’t mean it won’t make delicious leftovers! Store cooked steak in an airtight container in the fridge. Enjoy it within 4 days. To reheat your steak, bake it at 200°F for 20-30 minutes, or until the internal temperature is at 110°F.

Can You Freeze Cooked Ribeye?

YES! If desired, you can store leftover steak in the freezer. Just wrap it in a layer of plastic wrap and a layer of aluminum foil before placing it in the container. Frozen steak will last for 2-3 months if stored properly. Thaw it overnight in the fridge before reheating.

Serving Suggestions

You’ll want to set a beautiful & relaxing table and serve the best sides with your pan-seared steak. Here are some of our top recommendations for the most delightful homemade meals!

Potatoes: Want an easy side dish to serve with your steak (and please almost any man? Easy Cheesy Scalloped Potatoes are downright delicious!

  • Serve with Veggies:  Asparagus with Lemon Zest is a match made in heaven for this pan seared steak! Lemony goodness adds a zing to both.
  • Garnish with Thyme: In addition to the lemon wedge and garlic herb butter, a sprig of thyme is the perfect finishing touch for this ribeye.
  • A Rose by each place setting is a romantic touch that can set a mood for after dinner!

1 thought on “Epic Pan Seared Ribeye Recipe with Herb Butter

  1. YUM!!! Now I’m hungry for this recipe Betty!! I’m sure it’s scrumptious. I absolutely LOVE steak!! ❤:thumbsup: My hubby wouldn’t appreciate the garlicky seasoning though. However, I could make them separate.

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