If you’re craving a steak dinner that feels like a celebration but comes together in no time, this Pan Seared Ribeye Steak with Herb Butter Recipe is exactly what you need. Juicy, tender ribeye steaks get perfectly caramelized on the outside and melt-in-your-mouth soft inside, all crowned with a rich, aromatic herb butter that adds layers of flavor with every bite. It’s a dish that’s equal parts elegant and comforting, making it ideal for a weekday treat or an impressive weekend meal.
Ingredients You’ll Need
These ingredients are simple yet powerful, each playing a unique role in building the perfect steak experience. From the quality of the ribeye itself to the fragrant herb butter, every element is essential for that unbeatable flavor and texture.
- Ribeye Steaks (2, 10 to 12 ounces each): Choose well-marbled steaks for juicy tenderness and rich beef flavor.
- Avocado Oil (2 tablespoons): A high-heat oil with a neutral flavor ensures a perfect sear without smoke.
- Kosher Salt (1 ½ teaspoon): Enhances natural meat flavors and helps create a savory crust.
- Ground Black Pepper (1 teaspoon): Adds a slight kick and complements the richness of the steak.
- Butter (4 tablespoons): Creates the luscious basting liquid that carries herbs and garlic flavors throughout.
- Fresh Herbs (2 sprigs): Rosemary, thyme, and oregano infuse the butter with bright, fragrant notes.
- Garlic Cloves (4): Whole cloves add subtle warmth and a sweet garlicky aroma during basting.
How to Make Pan Seared Ribeye Steak with Herb Butter Recipe
Step 1: Prepare the Steaks
Start by bringing your ribeye steaks to room temperature to ensure even cooking. Pat them dry with paper towels to remove any moisture, which helps develop a beautiful crust. Season generously on both sides with kosher salt and ground black pepper for that essential savory pop.
Step 2: Heat the Pan and Oil
Place a heavy skillet—cast iron is ideal—over medium-high heat and add avocado oil. Wait until the oil shimmers and just starts to smoke; this high temperature is key for a perfect sear that locks in juices.
Step 3: Sear the Steaks
Carefully place the steaks in the hot pan without crowding. Let them sear undisturbed for about 3 to 4 minutes per side, depending on thickness and desired doneness. This step is when the magic happens: the crust forms, locking in all the succulent flavors.
Step 4: Make the Herb Butter and Baste
Reduce the heat to medium-low and add butter, garlic cloves, and fresh herb sprigs to the pan. Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted herb butter. This not only infuses deep flavor but also keeps the steaks incredibly moist and glossy.
Step 5: Rest the Steaks
Remove the steaks from the pan and let them rest on a warm plate for about 5 to 10 minutes. Resting redistributes the juices so each bite is juicy and tender. Before serving, spoon a little extra herb butter from the pan over the steaks for that finishing touch.
How to Serve Pan Seared Ribeye Steak with Herb Butter Recipe
Garnishes
Fresh chopped parsley or a sprinkle of flaky sea salt elevates the steak’s appearance and adds complementary fresh notes. A light drizzle of the leftover herb butter over the top enhances the presentation and flavor beautifully.
Side Dishes
This dish pairs wonderfully with crispy roasted potatoes, garlic sautéed green beans, or a fresh arugula salad dressed with lemon vinaigrette. The combination brings balance and variety, making your meal feel complete and satisfying.
Creative Ways to Present
For a rustic touch, serve the steak on a wooden board with herb sprigs laid casually beside it. Alternatively, slice the ribeye against the grain and fan it out on a warm plate, topped with melted herb butter and scattered garlic cloves for a restaurant-worthy look that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Wrap leftover ribeye steaks tightly in aluminum foil or plastic wrap and place them in an airtight container. Store in the refrigerator for up to 3 days to maintain freshness and flavor.
Freezing
You can freeze cooked ribeye steaks by wrapping them individually in plastic wrap followed by aluminum foil. Place them in a freezer-safe bag or container and use within 2 months for best taste and texture.
Reheating
Reheat leftover steaks gently in a low oven or on the stovetop over medium-low heat with a bit of butter. This method helps retain juiciness and prevents overcooking, bringing your Pan Seared Ribeye Steak with Herb Butter Recipe leftovers back to life.
FAQs
What is the best thickness for ribeye steaks in this recipe?
A 1-inch thick ribeye steak is ideal for balancing a beautifully seared crust with a juicy, tender interior when pan seared. Thicker steaks may require finishing in the oven.
Can I use other oils besides avocado oil?
Yes, other high smoke point oils like grapeseed or light olive oil work well. Avoid oils with low smoke points like extra virgin olive oil to prevent burning during searing.
How do I know when my steak is perfectly cooked?
Use an instant-read thermometer to check doneness. Aim for 130°F for medium-rare or 140°F for medium. Remember, the steak will continue to cook slightly while resting.
Can I use dried herbs instead of fresh herbs in the herb butter?
Fresh herbs provide the best flavor and aroma, but if you only have dried, use about one-third of the quantity and add them earlier to the butter to allow the flavors to infuse.
Is it necessary to rest the steak after cooking?
Absolutely. Resting allows juices to redistribute, resulting in a more tender and juicy steak. Skipping this step may cause the juices to run out when sliced.
Final Thoughts
This Pan Seared Ribeye Steak with Herb Butter Recipe is one of those dishes that feels like a special occasion every time you make it. The way the rich butter mingles with fresh herbs and garlic truly transforms a simple steak into a mouthwatering masterpiece. So go ahead, treat yourself and your loved ones to this delicious, gratifying meal — your taste buds will thank you!
PrintPan Seared Ribeye Steak with Herb Butter Recipe
A classic and flavorful Pan Seared Ribeye Steak recipe featuring perfectly cooked ribeye steaks seasoned with kosher salt and black pepper, then basted with a rich herb butter infused with garlic and fresh herbs. This method creates a juicy, tender steak with a beautifully seared crust, ideal for steak lovers seeking a simple yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Ribeye Steaks
- 2 (10 to 12 ounce) boneless ribeye steaks, about 1-inch thick
- 2 tablespoons avocado oil or other high-heat oil
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
Basting Herb Butter
- 4 tablespoons butter
- 2 sprigs fresh herbs (rosemary, thyme, oregano, etc.)
- 4 garlic cloves, smashed
Instructions
- Prepare the Steaks: Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking. Pat both sides dry with paper towels to eliminate excess moisture, which helps achieve a better sear. Season generously with kosher salt and black pepper on both sides.
- Heat the Pan: Place a heavy skillet or cast iron pan over medium-high heat and add the avocado oil. Heat until shimmering and just starting to smoke, indicating the pan is hot enough to sear.
- Sear the Steaks: Carefully place the steaks in the hot pan without overcrowding. Let them sear undisturbed for about 4-5 minutes to develop a deep brown crust. Flip the steaks and cook the other side for another 4-5 minutes for medium-rare, adjusting time if steaks are thicker or thinner.
- Add Herb Butter for Basting: Reduce the heat to medium. Add the butter, fresh herb sprigs, and smashed garlic cloves to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted herb butter. This adds rich flavor and keeps the steak moist.
- Finish Cooking: Continue basting and cooking for 1-2 more minutes or until the desired doneness is reached (use a meat thermometer if preferred; 130°F for medium-rare). Avoid overcooking to retain juiciness.
- Rest the Steaks: Remove steaks from the pan and place on a cutting board or plate. Tent loosely with foil and let rest for 5-10 minutes to allow juices to redistribute, resulting in a tender steak.
- Serve: Slice against the grain if desired, spoon some of the pan juices and herbs over the steak, and enjoy immediately with your favorite sides.
Notes
- Bring steaks to room temperature before cooking for even doneness.
- Use a cast iron skillet or heavy pan for best searing results.
- Adjust cooking time based on steak thickness and preferred doneness.
- Basting with herb butter enhances flavor and keeps the steak juicy.
- Let steak rest after cooking to maximize tenderness and flavor.
- Use a meat thermometer for precise doneness: 125°F rare, 130°F medium-rare, 140°F medium, 150°F medium-well, 160°F well done.
- Choose fresh herbs like rosemary, thyme, or oregano based on your flavor preference.
