Description
Juicy ribeye steaks seared to perfection and drenched in rich garlic butter—this is your go-to guide for making restaurant-quality steak at home in under an hour.
Ingredients
2 boneless ribeye steaks (about 1.5 lbs total)
Garlic Butter Sauce:
2 tablespoons unsalted butter
4 cloves garlic, minced
1/4 cup fresh parsley, chopped
Marinade:
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
Instructions
Make the Marinade: In a small bowl, whisk together olive oil, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, kosher salt, and pepper.
Marinate the Steaks: Place steaks in a resealable bag or shallow dish. Pour marinade over steaks and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Prep for Cooking: Remove steaks from the fridge and let them come to room temperature (about 20 minutes).
Sear the Steaks: Heat a cast-iron skillet or heavy pan over medium-high heat. Sear steaks for 3–4 minutes per side, or until a deep crust forms.
Check Doneness: Use a meat thermometer to check internal temperature — 130–135°F for medium-rare.
Rest the Steaks: Remove from heat and let rest for 5–10 minutes before slicing.
Make Garlic Butter: In the same pan or a small saucepan, melt butter over medium-low heat. Add minced garlic and sauté for 30–60 seconds until fragrant.
Serve: Slice steaks against the grain and drizzle garlic butter sauce over the top. Garnish with chopped parsley and serve immediately.
Notes
Don’t skip the rest: Letting steak rest keeps the juices locked in.
Use a thermometer for accuracy. Undercooked or overcooked steaks can be easily avoided.
Pan choice matters: A cast-iron skillet gives the best sear.
Pair with mashed potatoes, roasted veggies, or a crisp salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking (Pan-Seared)
- Cuisine: International
