Ribeye Steak with Garlic Butter American-Style Recipe
Ribeye steak with garlic butter is the essence of American grilling and steakhouses. A juicy piece of beef, well seasoned and quickly seared, served with a knob of fragrant butter that melts over the hot meat. This dish evokes weekend cookouts and classic “steak & potatoes” dinners.
This recipe captures the classic American steakhouse experience at home: a well-seared ribeye with a deep, beefy flavor, finished with aromatic garlic butter that melts into a rich sauce right on the plate.
Chef's tips
Make sure the pan is really hot before adding the steaks – this is key to getting a good crust without overcooking the inside. Don’t skip the resting time; it makes a big difference to juiciness. If your steaks are very thick, you can finish them in a low oven after searing to reach the perfect internal temperature.
How to serve
Serve the steak with baked or mashed potatoes, grilled corn on the cob, or a crisp coleslaw. A simple green salad with a sharp vinaigrette helps balance the richness of the meat and butter. For a steakhouse-style meal, add a side of sautéed mushrooms or creamed spinach.
Ingredients
- ribeye beef - 500 g
- butter - 60 g
- garlic - 2 cloves
- parsley fresh, finely chopped - 2 tablespoons
- vegetable oil - 1 tablespoon
- salt
- black pepper
- lemon juice - 1 teaspoon
Preparation
- Take the steaks out of the fridge at least 30 minutes before cooking so they come to room temperature – this helps them cook more evenly.
- Remove the butter from the fridge in advance so it softens. Peel the garlic and chop it very finely or press it through a garlic press. Rinse the parsley, pat it dry, and chop it finely.
- In a small bowl, mix the softened butter with the garlic, parsley, a pinch of salt, pepper, and the lemon juice. Shape the butter into a small log on a piece of plastic wrap or baking paper, wrap it up, and place in the fridge to firm up.
- Pat the steaks very dry on both sides with paper towels. Just before cooking, season them generously with salt and pepper, rubbing the seasoning into the meat with your hand.
- Heat the oil in a heavy pan (preferably cast iron) over high heat until it just begins to smoke lightly. Place the steaks in the pan – they should sizzle loudly.
- Sear the steaks for 3–4 minutes per side over high heat without moving them too much, until a brown, appetizing crust forms. Adjust the cooking time to the thickness of the meat and your preferred doneness (for medium doneness on a steak about 2.5 cm thick, 3–4 minutes per side is usually enough).
- Towards the end of cooking, you can reduce the heat and add a small piece of plain butter to the pan, basting the steaks with the hot fat using a spoon for 30–60 seconds.
- Transfer the cooked steaks to a plate or board and let them rest for 5–7 minutes so the juices redistribute and the steak becomes more tender and juicy.
- Slice the firm garlic butter into rounds. Place 1–2 slices of butter on each hot steak so it begins to melt. Serve immediately, ideally sliced into thick pieces.
Storage
No storage information available for this dish.
Ribeye is my favorite cut for this style of steak because of its marbling – the fat melts during cooking and keeps the meat juicy and flavorful. The garlic butter is easy to customize with your favorite herbs or spices, and having a roll of it in the fridge means you can elevate even a simple weekday steak in minutes.
