Pan Seared Rib Eye Steak with Garlic - Butter Your Biscuit (2024)

Rib-eye steaks are the best steak and are easy to make for a quick weeknight dinner, for a larger cut of beef try myRibeye Roast.You'll be surprised at just how easy pan-searing steaks are to make at home, add the perfect steak finish with a slice of my Garlic Herb Compound Butter and serve with some French Onion Rice Bake. If you prefer the oven method try my Oven Broiled New York Steaks.

Ingredients Needed

Ingredient Notes

• Ribeye: I prefer to use boneless ribeye steaks about 1 1/2 inches thick steak. You can certainly use bone-in ribeye just to allow for some extra cook time.
• Butter: Unsalted butter.
• Olive Oil: Or another high smoke point oil like avocado oil.
• Garlic: Fresh garlic cloves always infuse so much rich flavor.
• Herbs: I use fresh rosemary and fresh thyme.
• Salt and Pepper: I like to use kosher salt and fresh black pepper.

• Step 1: Heat a skillet on medium-high heat, (I use a cast-iron skillet) and add sliced onions.
• Step 2: Cook onions until caramelized, then remove to a platter.

Recipe Tips

• Bring your steaks to room temperature before searing for even cooking.
• I highly recommend using a cast iron pan for the best sear.
• Use ameat thermometerto check the temperature of the steaks. Keep in mind steaks will continue to cook and rise 3-4 degrees while resting.
• Don't overcrowd your pan I recommend using a 12-inch large skillet but if you have a smaller one just cook one steak at a time.
• You MUST let your steaks rest for 10 minutes after cooking for the juices to redistribute throughout the steak.

Recipe Faq's

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• 2- boneless rib eye steaks 1 1/2 inch thick
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper
• 2 tablespoon olive oil
• 4 tablespoons butter
• 4-5 garlic cloves
• 1 large onion cut into thin rings

• Bring rib-eye steaks to room temperature. Generously salt and pepper on both sides.

• Heat a skillet on medium-high heat, (I use a 12-inch cast-iron skillet) add 2 tablespoons butter, and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook for 15-20 minutes stirring every minute to prevent burning. Remove and set aside.

• Crank the skillet to high heat, and add 1 tablespoon of olive oil. Just when the pan begins to smoke add in steaks. Cook for 4-5 minutes then flip.

• Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.

• Baste constantly and cook for another 3-4 minutes for medium-rare or until done to your preference.

• Serve and spoon pan sauce and onions over steak.

I prefer to use boneless ribeye steaks about 1 1/2 inches thick steak. You can certainly use bone-in ribeye just to allow for some extra cook time.

Use ameat thermometerto check the temperature of the steaks. Keep in mind steaks will continue to cook and rise 3-4 degrees while resting.

Rare steak: 2-3 minutes on each side (120-130F)
Medium-rare steak: 3-4 minutes on each side (130-140F )
Medium steak: 4-5 minutes on each side (140-150F)

You MUST let your steaks rest for 10 minutes after cooking for the juices to redistribute throughout the steak

Don't overcrowd your pan I recommend using a 12-inch large skillet but if you have a smaller one just cook one steak at a time.