A 5-star steakhouse sear in your kitchen: Pan-Seared Ribeye Steak with a dark crust and buttery center continually basted with foaming garlic rosemary butter.
Pan-Seared Ribeye Steak with Garlic Herb Compound Butter
By Chef Emily Carter
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 steaks
Calories
650 kcal
Cuisine
American
Pan-Seared Ribeye Steak with Garlic Herb Compound Butter
Yield: 2 steaks
Cast-iron seared ribeye basted with foaming rosemary garlic butter to buttery medium-rare perfection. Master steakhouse cooking at home in 15 minutes.
🛒 Ingredients
👩🍳 Step-by-Step Instructions
-
1
Bring steaks to room temp; season aggressively.
-
2
Sear in smoking hot cast iron for 2-3 mins until dark crust forms. Flip.
-
3
Add butter, smashed garlic, and herbs.
-
4
Spoon foaming butter over steaks for 2-3 mins until 130°F inside.
-
5
Rest 8 mins before slicing.
💡 Chef's Insider Tip:
Resting allows muscle fibers to relax and reabsorb delicious juices.
🥗 Nutrition Facts (Per Serving)
650
Calories
54g
Protein
1g
Carbs
48g
Fat
0g
Fiber
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