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  • Writer's pictureCooking with Tanya

Pan Seared Ribeye Steak with Rosemary Garlic Butter

Updated: Mar 29, 2020

This is by far my STAR dish, perfect for a romantic night in or a celebratory dinner but then again, everyday life is worth celebrating! In restaurants a Ribeye entree is likely to be upwards of $40, but once you master the techniques other steaks will not even parallel, not in flavor AND you will spend less in comparison to eating out. A WIN WIN! There are just several IMPORTANT tips to follow to achieve the most perfect ribeye. It may look like an intimidating challenge to get that perfect crusted sear but it is actually super simple!

Tips for the perfect Ribeye with Rosemary Garlic Butter

1. Cut: When narrowing down your cut of choice at the local market or grocery store (I like Winco) you want one that has a nice amount of the marbling in between the meaty parts. The white flecks are the natural fats that contribute so much flavor to the steak.

2. Temperature: to ensure the

steak is cooked evenly, you want the meat at room temperature. Take the meat out of the fridge and leave it on the counter for at least 30-45 minutes prior.

3. Seasoning: Pat the meat gently with a paper towel on both sides to absorb any juices before the seasoning. Be very generous when it comes to the salt and fresh black pepper. My favorite salt to use is the Pink Himalayan salt or Sea Salt but if you only have iodized salt in the pantry that will suffice.

4. Searing: Using a cast iron skillet is ideal, but if you have a non stick pan that will work also. You want to heat up your pan on a high heat and allow it to become scorching hot in order to achieve that beautiful crust that will also sear in the natural juices of the ribeye. Because you're cooking at such a high heat it's a fairly quick process and should only take a few minutes on each side. My personal preference in temperature is a medium rare. But to each his own. *Side note: be careful to not burn the crushed garlic and rosemary sprigs. You can use it as a garnish at the end. Also use a spoon to baste the infused garlic rosemary butter over the top of the steak while the bottom side is searing.*

5. Resting: When the searing is complete, remove the steak from the heat source onto a dinner plate or cutting board to rest. You must always let your steak rest for 5 minutes or so to allow the juices to run through. You can then serve the whole steak on individual plates or cut against the grain and put it on a presentable serving platter.


  • 2 Ribeye Steaks

  • 2-3 cloves of garlic

  • 2 sprigs of rosemary

  • 3 tbl spoons of unsalted butter

  • salt & pepper

  • garlic powder


1. When the Ribeye is patted dry and at room temperature, generously coat both sides and edges with salt, pepper and garlic powder.

2. Heat up an iron skillet on the highest temperature. While waiting for the skillet to heat up, trim the hard ends of the garlic clove and crush it with the edge of your knife to also loosen it up for an easier peel.

3. Add the steak to the hot skillet and add 1.5 tbl spoon of butter, smashed garlic and a rosemary sprig. Over high heat, basting the steak with the melted butter, garlic & rosemary. Sear on each side for 2 1/2 to 3 minutes for a medium rare result. (All depends on the thickness of the steak and also your personal preference on the doneness of the steak.) *Side note: It's better to undercook a steak so you're still able to fire it back up rather than it being overly well done.*

4. Remove the steak from the heat source and allow to rest for 5-10 minutes to let the juices flow through. Cut against the grain and serve it on a presentable platter. TA DA! You did it! Bon Appétit!

Side dish ideas: baked potatoes, jalapeño poppers, pasta, vegetable skewers, lobster tail, or shrimp etc

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