Add the butter, smashed garlic, rosemary, and thyme. As the butter melts, tilt the pan and continuously spoon the hot butter over the steaks for 2–3 minutes.
Step 6: Check Doneness
Use an instant-read thermometer for the best results:
Rare: 120–125°F (49–52°C)
Medium-Rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-Well: 150–155°F (66–68°C)
Remove the steaks from the pan when they are about 5°F (3°C) below your desired final temperature, as they will continue cooking while resting.
Step 7: Rest
Transfer the steaks to a plate or cutting board and loosely tent with foil. Let them rest for 10 minutes before serving.
Serving Suggestions
Serve with:
Garlic mashed potatoes
Roasted asparagus
Grilled mushrooms
Creamed spinach
Crispy roasted potatoes
Fresh green salad
Tips
Choose well-marbled ribeye steaks for the juiciest results.
Pat the steaks completely dry before seasoning to achieve a crisp crust.
Avoid flipping the steaks repeatedly—one flip is usually enough.
Let the steaks rest before slicing to keep the juices inside.
Enjoy this tender, buttery Ribeye Steak with its perfectly seared crust and rich, juicy flavor—an impressive meal that’s surprisingly easy to make at home! 🥩🧈🔥
