Recipe details Medium · 1 servings
Nutrition Per Serving
estimated
Garlic Butter Steak
A delectable ribeye steak seasoned with salt and pepper, seared to perfection, and finished with a rich garlic butter sauce infused with fresh rosemary and thyme.
Ingredients
- • 1 ribeye steak, 2 inches thick, preferably USDA Prime
- • Salt, to taste
- • Pepper, to taste
- • 3 tablespoons canola oil
- • 3 tablespoons butter
- • 3 cloves garlic, peeled and smashed
- • 2 sprigs fresh rosemary
- • 3 sprigs fresh thyme
Method
Tap a step to see its ingredients.
- Preheat oven to 200 F (95 C).
- Place a wire rack on a baking sheet.
- Heat a pan over high heat.
| 1 ribeye steak, 2 inches thick, preferably USDA Prime | season | bake 200 F 45 min | sear 30 sec | melt | baste |
| Salt, to taste | |||||
| Pepper, to taste | |||||
| 3 tablespoons canola oil | heat | ||||
| 3 tablespoons butter | |||||
| 3 cloves garlic, peeled and smashed | |||||
| 2 sprigs fresh rosemary | |||||
| 3 sprigs fresh thyme |
1 season 3 ingredients
Generously season all sides of the ribeye steak with salt and pepper.
- 1 ribeye steak, 2 inches thick, preferably USDA Prime
- Salt, to taste
- Pepper, to taste
2 bake 200 F 45 min
Place the seasoned steak on the wire rack and bake for about 45 minutes, or until it reaches 125 F (51 C) internally for medium-rare; adjust the time for desired doneness.
From: season
3 heat 1 ingredient
Heat the canola oil in the hot pan until it is smoking.
- 3 tablespoons canola oil
4 sear 30 sec
Sear the baked steak in the smoking oil for 30 seconds on the first side, then flip it.
From: bake 200 F 45 min, heat
5 melt 4 ingredients
Add the butter, smashed garlic, rosemary, and thyme to the pan and swirl until the butter melts and becomes fragrant.
From: sear 30 sec
- 3 tablespoons butter
- 3 cloves garlic, peeled and smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
6 baste
Transfer the garlic and herbs onto the steak, then baste the steak thoroughly with the garlic herb butter using a large spoon.
From: melt
- 1
season
Generously season all sides of the ribeye steak with salt and pepper.
1 ribeye steak, 2 inches thick, preferably USDA Prime; Salt, to taste; Pepper, to taste
- 2
bake 200 F 45 min
Place the seasoned steak on the wire rack and bake for about 45 minutes, or until it reaches 125 F (51 C) internally for medium-rare; adjust the time for desired doneness.
- 3
heat
Heat the canola oil in the hot pan until it is smoking.
3 tablespoons canola oil
- 4
sear 30 sec
Sear the baked steak in the smoking oil for 30 seconds on the first side, then flip it.
- 5
melt
Add the butter, smashed garlic, rosemary, and thyme to the pan and swirl until the butter melts and becomes fragrant.
3 tablespoons butter; 3 cloves garlic, peeled and smashed; 2 sprigs fresh rosemary; 3 sprigs fresh thyme
- 6
baste
Transfer the garlic and herbs onto the steak, then baste the steak thoroughly with the garlic herb butter using a large spoon.
Text instructions
Preheat oven to 200 F (95 C).
Place a wire rack on a baking sheet.
Heat a pan over high heat.
Generously season all sides of the ribeye steak with salt and pepper.
Place the seasoned steak on the wire rack and bake for about 45 minutes, or until it reaches 125 F (51 C) internally for medium-rare; adjust the time for desired doneness.
Heat the canola oil in the hot pan until it is smoking.
Sear the baked steak in the smoking oil for 30 seconds on the first side, then flip it.
Add the butter, smashed garlic, rosemary, and thyme to the pan and swirl until the butter melts and becomes fragrant.
Transfer the garlic and herbs onto the steak, then baste the steak thoroughly with the garlic herb butter using a large spoon.
Recipe from Cookbook Hub - www.cookbookhub.org