Pan-Seared Rib Eye Steak with Garlic – Easy Cast Iron Steak Recipe

🥩 Pan-Seared Rib Eye Steak with Garlic: The Ultimate At-Home Steakhouse Experience

Sizzle, Sear, and Savor: How to Make the Perfect Ribeye Steak in a Pan

There’s nothing quite like a perfectly pan-seared rib eye steak — tender, juicy, crusted on the outside and melt-in-your-mouth on the inside. When cooked with garlic, butter, and fresh herbs, it’s the kind of meal that makes you feel like a five-star chef without leaving your kitchen.

Whether you’re celebrating a special occasion or simply indulging in a premium cut of meat, this rib eye steak recipe delivers a restaurant-worthy experience with simple ingredients and smart technique. No grill? No problem. All you need is a cast iron skillet and 20 minutes.

🔪 Ingredients: Quality First, Always

Prep Time: 10 minutes | Cook Time: 8–12 minutes | Rest Time: 5 minutes | Serves: 2

🥩 Main Ingredients:

  • 2 boneless rib eye steaks (each about 1–1.5 inches thick)

  • 2 tablespoons neutral oil (like avocado or canola)

  • Salt & freshly cracked black pepper

🧄 For Basting:

  • 3 tablespoons unsalted butter

  • 4–5 garlic cloves (smashed, skins on)

  • 3 sprigs fresh thyme or rosemary

🔥 Step-by-Step: How to Pan-Sear Rib Eye Steak Like a Pro

1. Bring to Room Temperature

Take the steaks out of the fridge at least 30 minutes before cooking. This ensures even cooking from edge to center.

2. Season Generously

Pat the steaks dry with paper towels. Season both sides liberally with salt and black pepper. No fancy rubs needed — the ribeye’s flavor shines on its own.

3. Heat Your Skillet

Place a cast iron skillet over high heat until it’s smoking hot — this is key for a golden-brown crust. Add oil and swirl to coat.

4. Sear the Steak

Place the steaks in the hot pan. Don’t move them! Let them sear undisturbed for 2–3 minutes per side for a deep, crusty sear.

5. Add Garlic, Herbs & Butter

Reduce heat to medium. Add butter, smashed garlic, and herbs to the pan. Tilt the pan slightly and baste the steak by spooning the foaming butter over the top for 2–4 more minutes, depending on desired doneness.

6. Check for Doneness

Use a meat thermometer:

  • Rare: 125°F (52°C)

  • Medium-Rare: 130–135°F (54–57°C)

  • Medium: 140°F (60°C)

Remove the steak when it’s 5°F below your target, as it will continue to cook while resting.

7. Rest and Serve

Transfer to a cutting board, tent with foil, and rest for 5–7 minutes. Slice against the grain and spoon the pan juices on top. Add a sprinkle of flaky salt if desired.

🧈 Why Garlic Butter Basting Makes All the Difference

Basting your rib eye steak with garlic butter doesn’t just add flavor — it creates a silky, aromatic finish and helps cook the steak more evenly. The butter caramelizes slightly, while the garlic and herbs infuse the meat with irresistible depth.

Pro Tip:

Leave the garlic cloves unpeeled and just smashed — this keeps the flavor mellow and prevents burning.

🧂 Best Steak Seasoning Ideas (Optional)

While salt and pepper are classics, you can optionally add:

  • Smoked paprika for a hint of heat

  • Cracked coriander seeds for citrusy crunch

  • Garlic powder (but use sparingly with real garlic)

🥗 What to Serve with Rib Eye Steak

Pair your garlic-seared ribeye with:

  • Garlic mashed potatoes

  • Grilled asparagus or roasted Brussels sprouts

  • Creamed spinach or a crisp Caesar salad

  • A full-bodied red wine like Cabernet Sauvignon or Malbec

📦 Storing & Reheating Leftovers

  • Storage: Store leftover steak in an airtight container for up to 3 days in the fridge.

  • Reheating: Reheat gently in a pan with butter or in a 275°F oven until warm. Avoid microwaving — it toughens the meat.

  • Rib Eye Steak Recipe

  • Pan-Seared Rib Eye Steak

  • How to Cook Ribeye in a Pan

  • Garlic Butter Steak

Approximate Nutrition per Serving:

  • Calories: 520

  • Protein: 45g

  • Fat: 38g

  • Carbs: 1g

❓ Rib Eye Steak FAQ

Can I use bone-in ribeye?

Yes! Bone-in ribeyes add flavor and retain moisture but may need slightly longer cooking time.

What oil is best for searing?

Use oils with a high smoke point like avocado, canola, or grapeseed. Save olive oil for after cooking.

Should I marinate the steak?

Not necessary. Rib eye is already rich and tender. If desired, you can dry-brine it by salting 12–24 hours ahead.

What’s the difference between ribeye and sirloin?

Ribeye has more marbling (fat), making it juicier and more flavorful, while sirloin is leaner and firmer.

📣 Final Word: Steakhouse Flavor Without the Price Tag

With just a few pantry staples, a hot skillet, and a little patience, you can master the art of the pan-seared rib eye steak with garlic. It’s elegant enough for date night and easy enough for a weeknight dinner. The best part? No reservations required.

👉 Try it tonight, and don’t forget to share your steak pics using #GarlicRibeyeAtHome

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