Pan-Fried Ribeye Steak with Garlic Butter Sauce Recipe
Today we’re sharing a mouth-watering recipe for pan-fried ribeye steak with garlic butter. This is a simple dish that can be prepared in under 10 minutes and is absolutely delicious.
It is perfect for any special occasion or a quick weekend meal.
Pan-searing is probably the best way to enjoy and ribeye steak. With a few essential tips and tricks, you too can master this technique and recreate the steakhouse experience of Pan-fried ribeye steak with garlic butter for yourself in the comfort of your own kitchen.
Remember, using some of our premium grass-fed beef, ordered online straight from Steak Club is bound to make your pan-fried ribeye steak all the more delicious.
Table of Contents
- Key Takeaways
- What is Ribeye Steak?
- Pan-Fried Ribeye Steak with Garlic Butter Ingredients and Recipe
- What to Serve with Pan-Fried Ribeye Steak with Garlic Butter
- Alternative Meat Choices for Perfect Pan-Fried Steaks Without Ribeye
- Three Delicious Sauces for Your Pan-Fried Ribeye Steak
- Fun Facts about Ribeye Steak
- Conclusion
- Pan-Fried Ribeye Steak with Garlic Butter FAQ
Key Takeaways:
Ribeye Steak | 2.5-3.2cm or 1-1.25 inches thick | Aim for a thickness that allows for a quick sear and even cooking. |
Cooking Temperature | 49°C or 120°F for medium-rare | Use a meat thermometer to achieve your desired level of doneness. |
Garlic Butter | 2 tablespoons per steak | The garlic butter elevates the flavor of the steak and adds a rich, buttery texture. |
Pan-Fried Ribeye Steak with Garlic Butter Ingredients and Recipe
| Preparation Time | Cooking Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 4-6 |
Ingredients
2 boneless ribeye steaks, between 2.5 – 3.2cm thick, about 1.2 – 2.4 kg (about 1-1.25 inches. 3-4 lbs)
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 sprig fresh rosemary (optional)
Recipe
- Preheat the pan: Bring a large cast-iron skillet or heavy-bottomed saucepan over medium-high heat. The pan should be hot enough to sear the steak quickly and evenly.
- Pat the steaks dry: Pat the steaks dry with paper towels to remove excess moisture, which can prevent a good sear.
- Season the steaks generously: Season both sides of the steaks generously with salt and pepper.
- Sear the steaks: Add the vegetable oil to the hot pan and swirl it around to coat the bottom. Once the oil is shimmering, carefully place the steaks in the pan. Do not crowd the pan; cook the steaks in batches if necessary.
- Sear the first side: Let the steaks sear undisturbed for 3-4 minutes per side, or until they have developed a deep golden-brown crust.
- Add garlic butter and rosemary: Once the first side is seared, remove the pan from the heat and add the butter, garlic, and rosemary (if using). Tilt the pan and spoon the garlic butter over the steaks, allowing it to melt and baste the meat.
- Finish cooking: Return the pan to medium heat and continue to cook the steaks for an additional 2-3 minutes for medium-rare (internal temperature of 49°C or 120°F).
- Rest the steaks: Transfer the steaks to a plate or cutting board and let them rest for 5-7 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Tips for Pan-Fried Perfection:
- Use high-quality beef: Opt for premium grass-fed ribeye steaks from Steak Club for a superior flavor and texture.
- Pat the steaks dry: Excess moisture can prevent a good sear, so pat the steaks dry with paper towels before seasoning.
- Season generously: A generous amount of salt and pepper ensures that the flavor of the steak shines through.
- High heat, low touch: Sear the steaks over high heat for a quick, intense sear. Do not move the steaks around too much to allow for even cooking.
- Be patient: Allow the steaks to rest after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak.
Slicing Tip:
Slice against the grain – this ensures that the muscle fibers are separated, making the steak easier to chew and more tender.
What is Ribeye Steak?
A ribeye steak is a cut of beef taken from the rib area of the animal. It is one of the most popular cuts of beef for grilling and pan-frying, due to its rich marbling of fat, which gives it a buttery, flavorful taste and tender texture.
Ribeye steaks also contain a higher percentage of intramuscular fat (marbling) than other cuts, making them more flavorful and juicy when cooked.
Key Characteristics of Ribeye Steak:
- Marbling: Ribeye steaks are renowned for their extensive marbling, which refers to the thin ribbons of fat dispersed throughout the muscle. This marbling contributes to the steak’s intense flavor, tenderness, and juiciness.
- Texture: Ribeye steaks are known for their melt-in-your-mouth texture, due to the combination of marbling and muscle fibers. The marbling melts during cooking, creating a rich, buttery flavor and a tender, juicy bite.
- Flavor: The rich marbling of ribeye steaks imparts a savory, beef-forward flavor with hints of buttery notes. The flavor is further enhanced by the natural juices released during cooking.
Types of Ribeye Steaks:
- Bone-in Ribeye Steak: This traditional cut retains the rib bone, adding flavor and presentation appeal. It typically has a thicker cut, making it ideal for slow cooking or roasting.
- Boneless Ribeye Steak: This popular cut is more versatile and convenient, as it can be grilled, pan-fried, or broiled. It has a thinner cut, making it suitable for even cooking.
What to Serve with Pan-Fried Ribeye Steak with Garlic Butter
The richness and savory flavor of ribeye steak means there are almost an endless amounts of side dishes that will balance and compliment the intensity of the meat.
This list is rather extensive, but these are some of our favorites and we did not know which ones to leave out.
They all pair beautifully with pan-seared ribeye steak and garlic butter:
- Mashed Potatoes: Smooth, creamy mashed potatoes offer a comforting contrast to the richness of the steak and provide a starchy base for the flavorful garlic butter.
- Roasted Vegetables: A medley of roasted vegetables like asparagus, broccoli, carrots, and Brussels sprouts adds a touch of freshness and vibrancy to the meal. Roasting brings out the natural sweetness of the vegetables, creating a delightful accompaniment to the steak.
- Green Salad: A simple green salad, tossed with a light vinaigrette, provides freshness and a bit of acidity to balance the richness of the steak and garlic butter.
- Roasted Garlic Mashed Sweet Potatoes: Elevate your mashed potatoes with the addition of roasted garlic, which imparts a rich, nutty flavor and complements the garlic butter on the steak.
- Sautéed Spinach with Garlic: Thinly sliced spinach sautéed with garlic offers a touch of bitterness and a boost of iron to the meal. The garlicky spinach pairs well with the garlic butter on the steak.
- Grilled Asparagus with Lemon and Parmesan: Grilled asparagus drizzled with lemon juice and sprinkled with Parmesan cheese provides a bit of freshness and tanginess to complement the savory steak.
- Creamy Risotto with Mushrooms: A creamy risotto with mushrooms adds a luxurious touch to the meal, while the earthy flavors of the mushrooms harmonize with the rich steak and garlic butter.
- Baked Sweet Potato Fries: Sweet potato fries, crispy on the outside and tender on the inside, offer a sweet and satisfying contrast to the savory steak and garlic butter.
- Roasted Butternut Squash with Honey Glaze: A roasted butternut squash, glazed with honey, provides sweetness and a touch of warmth to the meal, balancing the richness of the steak and garlic butter.
Alternative Meat Choices for Perfect Pan-Fried Steaks Without Ribeye
We understand the realities of life and sometimes, pan-fried ribeye steak with garlic butter, cannot be enjoyed with ribeye steak.
For that reason we have selected our next three best cuts that we think make a worthy substitute in case you cannot get your hands on some ribeye steaks.
New York Strip Loin:
The New York strip loin is a close cousin to the ribeye, but with less marbling. This gives it a firmer texture and a slightly bolder flavor.
It is still a very flavorful and tender steak, and it is a great option for those who prefer their steak with a little less fat.
Sirloin Steak:
The sirloin steak is a good all-around steak that is lean and flavorful. It is a good choice for those who are looking for a steak that is lower in fat than the ribeye or New York strip.
It is also a good option for those who are on a budget, as it is typically less expensive than the other two steaks.
T-bone Steak:
The T-bone steak is a premium cut of beef known for its distinctive T-shaped bone, dividing two succulent portions—the tenderloin and the strip loin.
Renowned for its rich flavor and tender texture, the T-bone steak is a favorite among steak enthusiasts, offering a perfect balance of tenderness and robust taste in every savory bite
The only drawback is the bone, but totally worth it.
Steak Comparison Table
Steak | Texture | Flavor | Tenderness |
Tender, juicy | Rich, buttery | Extremely tender | |
Firm, chewy | Bold, beefy | Very tender | |
Tender, lean | Mild, beefy | Slightly less tender than ribeye or New York strip | |
Tender, juicy | Rich, beefy | Slightly less tender than ribeye |
Three Delicious Sauces for Your Pan-Fried Ribeye Steak and Garlic Butter
We realize a Pan-Fried Ribeye Steak and Garlic Butter might not be enough and there are those of you that are going to need a sauce.
Enjoy some of our favorites with your pan-fried ribeye steak and garlic butter.
Béarnaise Sauce
This classic French sauce is made with egg yolks, butter, white wine vinegar, and tarragon. It is rich, creamy, and tangy, and it perfectly complements the savory flavor of the steak.
Horseradish Sauce
This simple sauce is made with horseradish, sour cream, and chives. It is tart, spicy, and refreshing, and it adds a nice contrast to the richness of the steak.
Red Wine Pan Sauce
This sauce is made with red wine, beef broth, shallots, and thyme. It is savory, slightly sweet, and complex, and it perfectly complements the earthy flavor of the steak.
Recipes for the Sauces
Ingredients:
- 2 egg yolks
- 1 tablespoon white wine vinegar
- 1 tablespoon tarragon vinegar
- Salt and freshly ground black pepper to taste
- 1/2 cup (1 stick) unsalted butter, melted and cooled
Instructions:
- In a blender, combine egg yolks, white wine vinegar, tarragon vinegar, salt, and pepper.
- Blend on low speed until combined.
- With the blender running, slowly drizzle in the melted butter.
- Blend until the sauce is smooth and thick.
Taste and adjust seasonings as needed.
Ingredients:
- 1/2 cup (120ml) sour cream
- 1/4 cup (60ml) prepared horseradish
- 1 tablespoon chopped chives
- Salt and freshly ground black pepper to taste
Instructions:
- In a small bowl, combine sour cream, horseradish, chives, salt, and pepper.
- Mix well until smooth.
Taste and adjust seasonings as needed.
Ingredients:
- Deglazed pan juices from pan-seared ribeye steak
- 1/2 cup (120ml) red wine
- 1/4 cup (60ml) beef broth
- 2 tablespoons chopped shallots
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions:
- Pour the deglazed pan juices (the liquid left in the pan after cooking the steak) into a saucepan.
- Add the red wine & beef broth.
- Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.
- Stir in shallots and thyme.
- Season with salt and pepper to taste.
- Serve immediately with the pan-fried ribeye steak.
Fun Facts about Ribeye Steak
Time to have some fun with our regular Fun Facts. They will surely enhance your appreciation for this exquisite cut:
Two Muscles: A ribeye steak actually contains two separate muscles. The smaller one is the spinalis dorsi, also known as the ribeye cap, which is the third most tender muscle on the animal. The other muscle, the longissimus dorsi, is where most of the flavor is packed.
Marbling Matters: Ribeye steaks are known for their high level of intramuscular fat, or marbling. This marbling is key to the steak’s buttery taste and melt-in-your-mouth texture, as it moistens and bastes the meat during cooking.
Prime Rib Connection: Ribeye steak is similar to prime rib; they are essentially the same piece of meat. The difference lies in the preparation: prime rib is left as one large roast, while ribeye is sliced into steaks.
Tenderness: The ribeye comes from a part of the cow that doesn’t get much exercise, which is why the meat is naturally tender and flavorful.
Versatile Names: Depending on the region and preparation, ribeye steak can also be known as ‘cowboy steak’, ‘rib steak’, or ‘prime rib’.
Global Delicacy: Ribeye’s popularity spans across the globe, with different countries offering their unique takes on this cut. For instance, in Australia and New Zealand, “ribeye” is used when this cut is served with the bone in, and without the bone, it’s called “Scotch fillet”.
A Cut Above: The ribeye is cut from the rib section of a steer, specifically between the 6th and 12th ribs. This area is particularly well-suited for steaks due to its fattiness compared to other parts of the animal.
As always, we hope you enjoyed these tidbits of information. The next time you’re enjoying a pan-fried ribeye steak with garlic butter with friends and family you can wow them with some of your new found knowledge!
Conclusion
Pan-seared ribeye steak with garlic butter is a classic steakhouse dish that you can easily recreate at home.
Using our techniques and method and with a few simple ingredients, you too can transform a wonderful steak into a culinary masterpiece that will impress your friends and family alike.
Order your premium grass-fed ribeye steaks from Steak Club today and enjoy steakhouse-quality beef and cooking from the luxury of your own home!
Pan-Fried Ribeye Steak with Garlic Butter FAQ
Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 155°F (68°C) for well-done.
Olive oil has a low smoke point (190°C/375°F), so it is not ideal for pan-searing steak. When olive oil is heated above its smoke point, it can break down and produce unpleasant flavors and even harmful compounds.
Instead of olive oil, use a high-smoke-point oil like canola oil, vegetable oil, or avocado oil for pan-searing steak. These oils can withstand the high temperatures needed to sear a steak without breaking down and producing off-flavors.
Yes, you can make the garlic butter ahead of time. In fact, I would recommend it. This will allow the flavors to meld together and the garlic to mellow slightly. Simply combine the butter, garlic, and rosemary in a small bowl and let it sit at room temperature for at least 30 minutes, or up to overnight.
When you are ready to sear the steak, simply reheat the garlic butter in the microwave or on the stovetop, until it is just melted. Let it cool slightly before spooning it over the steak.
Leftover steak can be stored in the refrigerator for up to 3 days and in the freezer for up to 3 months.
To reheat, place the steak in a skillet over medium heat and cook until heated through. You can also reheat the steak in the microwave, but it may become dry.
Here are some tips for storing leftover steak:
- Wrap the steak tightly in plastic wrap or aluminum foil.
- Place the steak in an airtight container.
- Store the steak in the refrigerator.
Do not store leftover steak at room temperature for more than 2 hours. This can increase the risk of foodborne illness.
