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- 2 ribeye steaks (approximately 1 inch thick) - 2 tablespoons extra-virgin olive oil - 4 tablespoons unsalted butter (preferably at room temperature) - 6 cloves garlic, finely minced - 1 teaspoon fresh rosemary, finely chopped - 1 teaspoon fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - Lemon wedges for serving - Salt - Freshly cracked black pepper The ribeye steaks are the star of this dish. They have rich marbling, which adds flavor and juiciness. The olive oil helps to sear the meat and gives a nice crust. Unsalted butter adds a creamy texture and depth to the flavor. Fresh garlic brings a strong aroma and taste that pairs well with the steak. The herbs—rosemary, thyme, and parsley—add a burst of freshness. Lemon wedges are a must, as they brighten each bite with acidity. For seasoning, you only need salt and freshly cracked black pepper. These simple ingredients enhance the natural flavors of the steak. Make sure to season well for the best taste. This combination of ingredients creates a delicious and simple meal. Enjoy cooking with these fresh flavors! {{ingredient_image_2}} - First, season both sides of the ribeye steaks with salt and freshly cracked black pepper. - Let the steaks sit at room temperature for about 30 minutes. This helps the flavors sink in. It also helps the meat cook evenly. - Next, heat a large cast-iron skillet over medium-high heat. - Pour in the olive oil and wait for it to shimmer. This means it's hot enough. - Carefully place the seasoned steaks in the skillet. Don’t move them for 4 to 5 minutes. This lets a nice brown crust form. - Once the crust looks good, flip the steaks using tongs. - Immediately add the unsalted butter, minced garlic, chopped rosemary, thyme, and parsley to the skillet. - As the butter melts, use a spoon to baste the steaks. This adds a garlicky herb flavor that’s hard to resist. - For medium-rare, cook for another 4 to 5 minutes. Keep basting with the herb butter. - Check the internal temperature. It should be 130°F for medium-rare and 145°F for medium. - After cooking, remove the steaks and let them rest for 5 to 10 minutes. This keeps them juicy and tender. For perfect doneness, know your cooking times. - Medium-rare: Cook for 4-5 minutes per side. - Medium: Cook for 5-6 minutes per side. Use a meat thermometer for accuracy. Aim for 130°F for medium-rare and 145°F for medium. This ensures juicy, tender steak every time. To boost that garlic and herb flavor, use fresh ingredients. - Chop herbs finely to release their oils. - Mince garlic well to infuse its essence into the butter. Let the meat rest for 5-10 minutes before serving. This helps the juices stay in the steak, making it more tender and tasty. A good skillet makes a big difference. - Use a cast-iron skillet for great heat retention. - Ensure the skillet is hot before adding the steak. This helps form a nice crust. Keep the skillet at medium-high heat. This allows for even cooking and prevents the steak from steaming. Pro Tips Resting is Key: Allowing the steaks to rest after cooking lets the juices redistribute, ensuring every bite is tender and juicy. Use a Meat Thermometer: To achieve perfect doneness, use a meat thermometer. For medium-rare, aim for an internal temperature of 130°F. Don't Rush the Sear: Creating a good crust is essential for flavor. Resist the urge to move the steaks around in the skillet; let them sear undisturbed. Add a Touch of Acidity: Serving lemon wedges alongside the steak enhances the flavors and cuts through the richness of the butter. {{image_4}} You can use other cuts of meat for this recipe. Here are some great options: - Sirloin steak: Lean and flavorful, it cooks well in a skillet. - Filet mignon: Tender and buttery, it’s perfect for a special treat. - Pork chops: A tasty non-red meat alternative that works well with the same herb butter. - Chicken breast: For a lighter option, chicken absorbs those great flavors, too. Feel free to play with herbs and spices. Here are some ideas: - Oregano: Adds a warm, earthy flavor. - Basil: Gives a sweet and aromatic touch. - Chili flakes: If you want some heat, add a pinch. - Cumin: This spice can add a unique, savory kick to your dish. You can try different cooking methods for your steak. Here are two great options: - Oven-baking: After searing, place the skillet in the oven. This helps cook the steak evenly. - Grilling: If you prefer smoky flavors, grilling adds a delicious twist while keeping the meat juicy. Experimenting with these variations can make your Garlic Herb Butter Steak Skillet even more exciting! How do you store leftover steak? First, let your steak cool to room temperature. Then, wrap it tightly in plastic wrap or aluminum foil. This helps keep the moisture in. You can also use an airtight container. These methods keep the steak fresh for up to three days in the fridge. Recommended storage containers include glass or plastic containers with tight seals. These containers help prevent air from getting in and drying out the meat. Always label your containers with the date for easy tracking. What are the best methods for reheating steak? The oven is a great choice. Preheat it to 250°F (120°C). Place the steak on a baking tray and cover it with foil. This keeps moisture in. Heat it for about 20-30 minutes until warm. You can also use a skillet. Heat it over low heat and add a bit of oil. Cook the steak for a few minutes on each side. This keeps the steak juicy. How can you avoid overcooking when reheating? Always use a meat thermometer. Aim for an internal temperature of 130°F (54°C) for medium-rare. Check it often to prevent overcooking. What steps should you take for freezing cooked steaks? First, let the steak cool completely. Then, wrap it tightly in plastic wrap or foil. After that, place it in a freezer-safe bag. Make sure to remove as much air as possible. This will help prevent freezer burn. How do you thaw and reheat frozen steak? The best way to thaw is in the fridge overnight. If you're short on time, you can use the microwave on the defrost setting. Just be careful not to start cooking it. Once thawed, you can reheat it using the oven or skillet methods mentioned earlier. Enjoy your flavorful steak even days later! Let the steak rest for 5-10 minutes after cooking. This time helps the juices stay inside. If you skip this step, your steak may dry out when you cut it. Resting allows the meat to relax, making it more tender and juicy. You can use salted butter, but it may change the taste. Unsalted butter helps control salt levels in your dish. If you choose salted butter, reduce the salt you add to the steak. This way, you keep the flavors balanced. A few great side dishes are: - Garlic mashed potatoes - Roasted vegetables - Creamy coleslaw - Simple green salad These sides complement the rich flavors of the steak and add freshness to your meal. To check for medium-rare, use a meat thermometer. The internal temperature should be 130°F. You can also use the touch test. Press the steak; it should feel soft and springy. With practice, you will learn to tell by eye as well. Yes, you can use vegetables! Try portobello mushrooms or thick slices of eggplant. Season them like the steak and cook until tender. The garlic herb butter will still add great flavor to your veggie dish. Enjoy the same rich taste with a healthy twist! You learned how to make a delicious Garlic Herb Butter Steak Skillet. We covered key ingredients like ribeye steaks and fresh herbs, plus tips for perfect doneness. I shared cooking techniques to enhance flavor and ensure juiciness. You also got options for variations, storage, and reheating. Remember, great steak is all about quality ingredients and attention to detail. Follow these steps, and enjoy a tasty meal that impresses. Keep experimenting with flavors and techniques for even more fun!

Garlic Herb Butter Steak Skillet

A delicious and flavorful ribeye steak cooked in a garlic herb butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 steaks ribeye steaks (approximately 1 inch thick)
  • to taste Salt and freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter (preferably at room temperature)
  • 6 cloves garlic, finely minced
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • for serving Lemon wedges

Instructions
 

  • Generously season both sides of the ribeye steaks with salt and freshly cracked black pepper. Allow the steaks to sit at room temperature for about 30 minutes.
  • In a large cast-iron skillet, pour in the olive oil and heat it over medium-high heat until the oil shimmers.
  • Carefully place the seasoned steaks in the hot skillet and avoid moving them for about 4-5 minutes.
  • Once the crust has developed, carefully flip the steaks using tongs. Immediately add the unsalted butter, minced garlic, chopped rosemary, thyme, and parsley to the skillet.
  • Continue cooking for an additional 4-5 minutes, basting the steaks with the herb butter.
  • Once the steaks have reached your preferred doneness, remove them from the skillet and allow them to rest for about 5-10 minutes.
  • Slice the rested steaks against the grain into juicy pieces and drizzle any remaining herb butter from the skillet over the slices. Serve with lemon wedges.

Notes

Allow steaks to rest before slicing for maximum tenderness.
Keyword garlic, herb butter, ribeye, steak