Garlic Butter Cast Iron Ribeye (Printable)

Perfectly seared ribeye with aromatic garlic butter, fresh thyme, and rosemary for a juicy, flavorful result.

# What You'll Need:

→ Steak

01 - 2 boneless ribeye steaks, 12 oz each, 1–1.5 inches thick
02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper

→ Garlic Butter

04 - 3 tablespoons unsalted butter
05 - 3 cloves garlic, crushed
06 - 2 sprigs fresh thyme
07 - 1 sprig fresh rosemary

→ Finishing

08 - 1 tablespoon olive oil
09 - Flaky sea salt, for serving

# How to Make It:

01 - Remove steaks from refrigerator 30 minutes before cooking. Pat completely dry with paper towels to ensure proper searing.
02 - Coat both sides of each steak generously with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
03 - Heat cast iron skillet over high heat for 3–5 minutes until extremely hot and beginning to smoke slightly.
04 - Add olive oil to skillet, swirling to coat bottom. Place steaks in pan and sear undisturbed for 2–3 minutes until deep brown crust forms.
05 - Flip steaks and add butter, crushed garlic, thyme, and rosemary to pan. Tilt skillet and continuously baste steaks with foaming garlic butter for 2–3 minutes until medium-rare (125°F).
06 - Transfer steaks to plate and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute throughout the meat.
07 - Slice steaks against the grain. Serve immediately, spooning remaining garlic butter from pan over the top. Finish with flaky sea salt if desired.

# Expert Advice:

01 -
  • You get that steakhouse crust at home without any fancy equipment or techniques
  • The garlic butter baste creates layers of flavor that make every bite incredible
  • From start to finish in 20 minutes, perfect for weeknight indulgence
02 -
  • Starting with cold steaks guarantees uneven cooking, so that 30 minute rest period is non negotiable
  • Move the steaks immediately if the butter starts smoking heavily, which means its burned
  • A meat thermometer takes all the guesswork out of doneness and prevents overcooking expensive meat
03 -
  • Finish with flaky sea salt right before serving to add texture and bright pops of saltiness
  • Save leftover garlic butter in the fridge for tossing with roasted vegetables the next day

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