You can’t beat a nice, juicy steak! But you really can’t top this Garlic Butter Ribeye. Made for making your mouth water, this rosy, tender steak is easy to make and is smothered all over with a savory, homemade garlic butter. YUM. Serve it with a baked potato and some veggies, and you’ve got yourself a meal better than one given to you at the local steakhouse. Garlic Butter Ribeye is truly better than the rest!


  • 4 (10-12-ounce) ribeye steaks, boneless or bone-in
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 1/2 tablespoons neutral flavored oil, such as canola oil or peanut oil
  • 4 tablespoons butter
  • 4 cloves garlic, smashed
  • 4 sprigs fresh rosemary


Step 1 –Let the steaks sit at room temperature for 20 minutes.

Step 2 –Season both sides of the steaks with the salt and the pepper.

Step 3 –Heat a cast-iron skillet over high heat.

Step 4 –Add the oil to the skillet.

Step 5 –Add the seasoned steaks to the oil in a single layer and cook, flipping once, until their skin is deep golden-brown, about 4-5 minutes per side. They will not be completely cooked.

Step 6 –Add the butter to the skillet with the steaks and cook until it has melted.

Step 7 –Add the garlic and the rosemary to the melted butter and stir to combine.

Step 8 –Spoon the butter mixture over the steaks.

Step 9 –Insert a probe thermometer into the thickest part of one of the steaks and cook until it registers between 130-135 degrees F for medium doneness.

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Step 10 –Transfer the steaks to a plate and let them rest for 5 minutes.

Step 11 –Spoon the pan drippings over the steaks, then slice them.

Step 12 –Serve the steaks immediately garnished with the rosemary sprigs from the skillet.