Garlic-Infused Pan-Seared Ribeye Steak

This garlic-infused ribeye steak is pan-seared to a perfect crust and finished with a buttery garlic and herb baste. Topped with sweet caramelized onions, this flavorful dish comes together in under 20 minutes. Ribeye is my favorite cut, especially paired with creamy mashed potatoes and sautéed green beans. If you love bold flavors, be sure to check out my Coffee-Rubbed Grilled Ribeye recipe for a delicious twist!

Why This Recipe Works

Ribeye steaks are a top choice for a quick yet impressive dinner. Pan-searing them at home is surprisingly simple and yields restaurant-quality results. For a larger cut, try my Ribeye Roast recipe. To elevate your steak, finish it with a dollop of Garlic Herb Compound Butter and pair it with a rich French Onion Rice Bake. Prefer oven cooking? Try my Oven-Broiled New York Steaks recipe.

Ingredient Highlights

• Ribeye: Boneless ribeye steaks about 1 ½ inches thick are ideal. Bone-in works too but will need extra cooking time.
• Butter: Unsalted butter adds richness without overpowering.
• Olive Oil: Or use another high smoke point oil like avocado oil for searing.
• Garlic: Fresh cloves provide deep, savory flavor.
• Herbs: Fresh rosemary and thyme lend aromatic notes.
• Salt and Pepper: Kosher salt and freshly cracked black pepper enhance the beef’s natural flavor.

Cooking Steps

Step 1: Heat a skillet over medium-high heat (cast iron preferred), add sliced onions and butter.
Step 2: Cook onions until caramelized, then remove and set aside.
Step 3: Pat steaks dry with paper towels and bring to room temperature. Season generously with salt and pepper on both sides.
Step 4: Place the ribeye in the hot skillet.
Step 5: Sear the steak without moving it until a crust forms, then flip. Add butter, garlic, and herbs to the pan.
Step 6: Tilt the pan and spoon the melted garlic-herb butter over the steak repeatedly as it finishes cooking. Let the steak rest before slicing to lock in the juices.

Pro Tips

• Let steaks come to room temperature before cooking to ensure even doneness.
• Cast iron pans deliver the best sear and heat retention.
• Use a meat thermometer to check doneness; steaks continue cooking 3-4°F while resting.
• Avoid overcrowding the pan—use a large 12-inch skillet or cook steaks one at a time.
• Rest your steak for at least 10 minutes before cutting to keep it juicy.

Enjoy a perfectly cooked ribeye bursting with garlic and herb flavors every time!