- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well:
Step 8: Rest the Steak
Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes. This step redistributes juices, ensuring a tender, juicy bite.
Step 9: Slice and Serve
Slice against the grain and drizzle with leftover garlic butter. Garnish with herbs or flaky salt for a professional finish.
Pro Tips for Perfect Ribeye Steak
- Use Cast Iron: It retains and distributes heat evenly for that perfect crust.
- Season Right Before Cooking: Keeps moisture in and promotes better browning.
- Don’t Crowd the Pan: Overcrowding lowers heat and prevents proper searing.
- Always Rest: Locks in juices and tenderness.
- Monitor Temperature: Use a thermometer for consistent results.
- Baste with Garlic Butter: Enhances flavor, color, and aroma.
Why This Recipe Is Loved
This garlic butter ribeye steak recipe is celebrated for its perfect balance of simplicity and luxury. With only a handful of ingredients, you can create a dish that rivals any high-end steakhouse. It’s quick, approachable, and guaranteed to impress.
- Delivers restaurant-quality results at home
- Uses minimal ingredients for maximum flavor
- Perfect for any occasion — from date night to celebration
- Fills your kitchen with an irresistible aroma
Serving Suggestions
- Garlic Mashed Potatoes: Creamy, buttery, and perfect for soaking up extra sauce.
- Roasted Vegetables: Asparagus, Brussels sprouts, or broccolini add texture and freshness.
- Green Salad: A lemony vinaigrette cuts through the richness of the steak.
- Red Wine Pairing: Cabernet Sauvignon or Malbec complements the steak’s flavor.
- Crusty Bread: Ideal for mopping up the garlic herb butter.
Common Mistakes to Avoid
- Overcrowding the pan — prevents proper browning.
- Skipping the resting step — leads to dry steak.
- Cooking meat straight from the fridge — results in uneven doneness.
- Low heat — fails to produce a proper sear.
- Flipping too often — breaks the crust and releases juices.
