Garlic Herb Butter Rib Eye with Pan Sauce
Garlic Herb Butter Rib Eye with Pan Sauce
Ingredients
For the Rib Eye Steaks
- 2 bone-in rib eye steaks, about 1 1/2 pounds each, 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Garlic Herb Butter Baste
- 1/2 cup unsalted butter, cut into 4 tablespoons
- 4 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Pan Sauce
- 1 shallot, finely minced
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot (or use beef broth)
- 1 cup beef broth
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Remove the rib eye steaks from the refrigerator at least 30 minutes before cooking to allow them to come closer to room temperature. Pat the steaks thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 30 min
- 2
Preheat your oven to 400°F. Heat a large, heavy-bottomed oven-safe skillet (preferably cast iron) over high heat until it just begins to smoke, about 3-5 minutes. Add the olive oil to the hot pan.
⏱️ 5 min•🌡️ 400
- 3
Carefully place the seasoned steaks into the hot skillet. Sear for 2-3 minutes per side until a deep, golden-brown crust forms. Reduce heat to medium-low.
⏱️ 6 min
- 4
Add the 1/2 cup of unsalted butter, smashed garlic cloves, rosemary sprigs, and thyme sprigs to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the steaks with the melted herb butter for 2-3 minutes, ensuring the butter coats the top of the steaks.
⏱️ 3 min
- 5
Transfer the skillet to the preheated oven. Cook until the steaks reach your desired internal temperature: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium. This typically takes 5-10 minutes, depending on steak thickness and oven calibration. Use a meat thermometer for accuracy.
⏱️ 10 min•🌡️ 400
- 6
Once cooked, carefully remove the skillet from the oven. Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 7
While the steaks are resting, prepare the pan sauce. Pour off most of the fat from the skillet, leaving about 1 tablespoon and the browned bits (fond) in the pan. Place the skillet back over medium heat. Add the minced shallot and cook, stirring, for 1 minute until fragrant.
⏱️ 2 min
- 8
Deglaze the pan by pouring in the dry red wine (or beef broth). Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min
- 9
Add the beef broth to the pan and bring to a simmer. Cook until the sauce has slightly thickened, about 3-5 minutes. Remove from heat and whisk in the cold unsalted butter pieces, one at a time, until fully incorporated and the sauce is glossy. Season with salt and pepper to taste.
⏱️ 5 min
- 10
Slice the rested rib eye steaks against the grain. Arrange on plates and spoon the warm pan sauce generously over the top. Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Butter Rib Eye with Pan Sauce
Ingredients
For the Rib Eye Steaks
- 2 bone-in rib eye steaks, about 1 1/2 pounds each, 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Garlic Herb Butter Baste
- 1/2 cup unsalted butter, cut into 4 tablespoons
- 4 garlic cloves, smashed
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
For the Pan Sauce
- 1 shallot, finely minced
- 1/2 cup dry red wine, such as Cabernet Sauvignon or Merlot (or use beef broth)
- 1 cup beef broth
- 2 tablespoons unsalted butter, cold, cut into small pieces
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Remove the rib eye steaks from the refrigerator at least 30 minutes before cooking to allow them to come closer to room temperature. Pat the steaks thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 30 min - 2
Preheat your oven to 400°F. Heat a large, heavy-bottomed oven-safe skillet (preferably cast iron) over high heat until it just begins to smoke, about 3-5 minutes. Add the olive oil to the hot pan.
⏱️ 5 min•🌡️ 400 - 3
Carefully place the seasoned steaks into the hot skillet. Sear for 2-3 minutes per side until a deep, golden-brown crust forms. Reduce heat to medium-low.
⏱️ 6 min - 4
Add the 1/2 cup of unsalted butter, smashed garlic cloves, rosemary sprigs, and thyme sprigs to the pan. Tilt the pan slightly and, using a large spoon, continuously baste the steaks with the melted herb butter for 2-3 minutes, ensuring the butter coats the top of the steaks.
⏱️ 3 min - 5
Transfer the skillet to the preheated oven. Cook until the steaks reach your desired internal temperature: 125-130°F for rare, 130-135°F for medium-rare, 135-140°F for medium. This typically takes 5-10 minutes, depending on steak thickness and oven calibration. Use a meat thermometer for accuracy.
⏱️ 10 min•🌡️ 400 - 6
Once cooked, carefully remove the skillet from the oven. Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 7
While the steaks are resting, prepare the pan sauce. Pour off most of the fat from the skillet, leaving about 1 tablespoon and the browned bits (fond) in the pan. Place the skillet back over medium heat. Add the minced shallot and cook, stirring, for 1 minute until fragrant.
⏱️ 2 min - 8
Deglaze the pan by pouring in the dry red wine (or beef broth). Scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min - 9
Add the beef broth to the pan and bring to a simmer. Cook until the sauce has slightly thickened, about 3-5 minutes. Remove from heat and whisk in the cold unsalted butter pieces, one at a time, until fully incorporated and the sauce is glossy. Season with salt and pepper to taste.
⏱️ 5 min - 10
Slice the rested rib eye steaks against the grain. Arrange on plates and spoon the warm pan sauce generously over the top. Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min