Garlic Butter Ribeye Steak is a visual-first dish. The deep sear, the melted butter, and the medium-rare center all work together to create instant impact. Ribeye’s natural marbling makes it ideal for high-heat cooking, producing a steak that stays juicy while developing a flavorful crust.

This dish depends on timing and heat control. The garlic should infuse the butter, not burn, and the steak must rest properly to keep its juices intact. When sliced correctly, the interior reveals a tender pink center that contrasts beautifully with the browned exterior.

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Ingredients (Serves 2)

• 1 ribeye steak (350–400 g, 2.5–3 cm thick)

• Salt and freshly ground black pepper

• 1 tablespoon neutral oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, lightly crushed

• Fresh thyme or rosemary (optional)

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Step-by-Step Instructions

1. Prepare the Steak

Remove steak from the fridge 30 minutes before cooking.
Pat dry and season generously with salt and pepper.

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2. Sear Hard

Heat oil in a heavy pan over high heat.
Sear steak for 2–3 minutes per side until a deep crust forms.

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3. Butter Baste

Lower heat to medium.
Add butter, garlic, and herbs.

Tilt the pan and spoon the melted butter over the steak for 1–2 minutes.

Key point:
Butter should foam, not burn.

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4. Rest

Remove steak and let rest for 5–7 minutes.

This step locks in juices.

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5. Slice and Serve

Slice against the grain and spoon garlic butter over the top.