No grill? No problem. This Garlic Herb Ribeye Steak proves the stovetop can rival any steakhouse — a screaming-hot cast-iron skillet builds a deep mahogany crust, then a knob of garlic-herb butter basted over the top turns it into something transcendent. Fifteen minutes, one pan, zero excuses.
Ingredients
- 2 ribeye steaks (1 to 1.25 inches thick, about 12 oz each)
- 2 tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tsp garlic powder
- 1 tbsp high-heat oil
- 4 tbsp unsalted butter
- 5 garlic cloves, smashed
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Flaky sea salt, for finishing
Instructions
- Temper the steaks: Salt the steaks and let them sit at room temperature for 40 minutes. Pat completely dry.
- Season: Rub with black pepper and garlic powder on all sides.
- Get the pan ripping hot: Heat oil in a cast-iron skillet over high heat until it just starts to smoke.
- Sear: Lay the steaks in and sear undisturbed for 3 minutes per side for medium-rare, pressing gently for full contact.
- Baste with butter: Reduce heat to medium, add butter, garlic, thyme, and rosemary. When the butter foams, tilt the pan and spoon it over the steaks for 60-90 seconds.
- Check temp: Aim for 130°F internal for medium-rare.
- Rest and slice: Rest 5-8 minutes, slice against the grain, and finish with flaky sea salt and a spoonful of the pan butter.
Pro tip: Dry surface = better crust. If the steak is damp, it steams instead of sears — pat it twice if you have to.
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Estimated nutrition per serving: 720 calories, 58g protein, 8g carbs, 50g fat.
