Garlic Butter Ribeye Steak: 5 Steps to Juicy Perfection
Introduction
If you’re craving a steak that’s bursting with flavor, tender to the bite, and dripping with a luscious garlic butter sauce, then this garlic butter ribeye steak recipe is exactly what you need. Imagine a juicy ribeye, seared to perfection with a crisp, caramelized crust, then finished off with a melt-in-your-mouth garlic butter glaze that takes every bite to the next level. It’s the kind of dish that turns a simple dinner into a special occasion without needing hours of prep or fancy ingredients.
Did you know that ribeye is one of the most marbled cuts of beef, meaning it naturally stays juicy and tender when cooked just right? This recipe taps into that natural richness, elevating it with the savory goodness of butter and garlic — a classic combination that never fails. Whether you’re a steak aficionado or a home cook looking for an easy, family-friendly meal, this recipe fits the bill. garlic butter ribeye steak
If you’ve enjoyed our Classic Pan-Seared Steak recipe before, you’ll love this one even more because the garlic butter adds a new depth of flavor and richness. Plus, the whole process takes just about 30 minutes from start to finish. So, let’s get cooking and turn your dinner into a juicy masterpiece everyone will rave about!
What is Garlic Butter Ribeye Steak?
Ever wondered why we call it garlic butter ribeye steak? Well, it’s pretty straightforward but with a fun twist! The “ribeye” part comes from the cut itself — it’s a steak from the rib section of the cow, known for its marbling and tenderness. But what about the garlic butter? That’s the secret sauce, literally. When garlic and butter melt together over the hot steak, they create a rich, aromatic coating that clings to every juicy bite.
Legend has it the phrase “the way to a man’s heart is through his stomach” was probably said after someone served a garlic butter steak like this. And honestly, it works on everyone! I once served this recipe to friends who usually prefer chicken, and they all went back for seconds — no joke.
So why not give it a shot? Whip up this garlic butter ribeye steak and see how fast it becomes your go-to for any night of the week!
Why You’ll Love This Garlic Butter Ribeye Steak
First, let’s talk highlights: the star of this recipe is, without a doubt, the juicy, tender ribeye steak. Its rich marbling means it stays moist and flavorful even with quick cooking. Add the garlic butter, and you’ve got a flavor combo that’s savory, buttery, and perfectly garlicky — a match made in heaven.
Making this steak at home saves you big bucks compared to dining out at steak houses where similar dishes can cost a small fortune. Plus, cooking it yourself means you control every element: seasoning, cooking time, and how much garlic butter you drizzle on top.
What really makes this recipe stand out are the buttery, garlicky drippings that soak into the steak, creating a melt-in-your-mouth texture and taste. If you love that, you’ll also want to check out our Herb Butter Steak recipe, which uses fresh herbs for a slightly different but equally delicious flavor.
Ready to treat yourself? Grab your ingredients and let’s dive into the recipe!
How to Make Garlic Butter Ribeye Steak
Quick Overview
This garlic butter ribeye steak recipe is a breeze to make but delivers restaurant-quality results. With just five simple steps, you’ll have a steak with a beautiful sear and a garlicky butter sauce that’s rich and creamy. Best of all, the whole thing comes together in about 30 minutes — perfect for busy weeknights or weekend dinners alike.
Key Ingredients for Garlic Butter Ribeye Steak
| Ingredient | Quantity | Notes |
| Ribeye steak | 2 (8 oz each) | Preferably 1-inch thick |
| Unsalted butter | 4 tablespoons | Divided |
| Garlic cloves | 4 cloves | Minced |
| Fresh thyme | 2 sprigs | Optional but recommended |
| Olive oil | 1 tablespoon | For searing |
| Salt | To taste | Kosher or sea salt |
| Black pepper | To taste | Freshly ground |
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Step-by-Step Instructions
- Prep the steak:
Take your ribeye steaks out of the fridge about 30 minutes before cooking. Pat them dry with paper towels and generously season both sides with salt and pepper. This step is crucial for a great crust. - Heat the pan:
Place a heavy skillet or cast-iron pan over medium-high heat. Add olive oil and let it get hot until it shimmers but doesn’t smoke. - Sear the steak:
Carefully place the ribeyes in the pan and cook for 3-4 minutes on one side without moving them. Flip and cook another 3 minutes for medium-rare (adjust timing if you prefer different doneness). - Add garlic butter and herbs:
Reduce heat to medium. Add 2 tablespoons of butter, minced garlic, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for about 2 minutes. This basting step infuses incredible flavor. - Rest and serve:
Remove the steaks from the pan and let them rest on a plate for 5 minutes to redistribute the juices. Spoon the remaining garlic butter over the top before serving.
What to Serve Garlic Butter Ribeye Steak With
This steak pairs beautifully with classic sides like roasted garlic mashed potatoes, grilled asparagus, or a crisp Caesar salad. For a refreshing contrast, try a light cucumber salad or steamed green beans tossed in lemon zest.
If you’re in the mood for a drink, a full-bodied red wine such as Cabernet Sauvignon or a malty craft beer complements the rich, buttery steak perfectly.
Top Tips for Perfecting Garlic Butter Ribeye Steak
- Choose the right cut: Ribeye is best for its marbling, but you can also use New York strip or sirloin.
- Don’t skip resting: Letting the steak rest keeps it juicy.
- Use fresh garlic: Pre-minced garlic doesn’t give the same fresh punch.
- Control your heat: Too high, and the butter burns; too low, and you won’t get a good sear. Medium-high is perfect.
- Don’t overcrowd the pan: Cook one or two steaks at a time to keep the pan hot.
Storing and Reheating Tips
If you have leftovers (unlikely, but it happens!), store them in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of water or butter to avoid drying out.
For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat as described above.