Name: Garlic Butter Ribeye Steak Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 Rib-Eye Steaks, 12 oz each, 1 ¼-inch-thick; 4 Tablespoons Olive Oil; Kosher Salt and Freshly Ground Black Pepper, to taste; 1/2 Cup Unsalted Butter, at room temperature; 3 Cloves Garlic, minced (especially wonderful if you use roasted garlic); 1/2 teaspoon Kosher Salt; 1/4 teaspoon Freshly Ground Black Pepper

Few things match the pure satisfaction of a perfectly seared, juicy ribeye slathered in garlic butter. This Garlic Butter Ribeye Steak Recipe is exactly that: rich, buttery, and bursting with flavor that melts in your mouth every single time.

A single thick, cooked steak with a browned, slightly crispy texture, showing grill marks and some juicy parts. On top is a dollop of melting butter mixed with chopped green herbs sprinkled all over. The steak sits on a flat surface with dark color and a shiny finish. A large knife and fork rest above the steak. Some sprigs of herbs are scattered around. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Butter Ribeye Steak Recipe
Top Tip
How to Serve Garlic Butter Ribeye Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Butter Ribeye Steak Recipe

Why You'll Love This Recipe

I’ve made countless steaks in my kitchen, but there’s something about this garlic butter version that always has folks asking for seconds. It’s approachable, yet so deliciously indulgent–successfully marrying deep garlicky richness with the juicy intensity of a ribeye.

Simple Steps, Gourmet Flavor: You don't need fancy ingredients or tricks to get a steakhouse-worthy result.
Perfectly Balanced Garlic Butter: The garlic butter adds that wow factor without overpowering the steak’s natural flavor.
Juicy, Tender Ribeye Every Time: The pan to oven method locks in juices and creates a mouthwatering crust.
Easy to Customize: Make it your own with variations in seasoning or add-ons for endless delicious possibilities.

Ingredients & Why They Work

These ingredients come together like old friends—each with a clear role. You’ll get a juicy, well-seasoned steak with a flavorful, melty garlic butter topping that complements without competing.

Flat lay of three thick rib-eye steaks with rich marbling, a small mound of unsalted butter softened to creamy smoothness, three whole garlic bulbs with papery skin intact, a few loose black peppercorns alongside a pinch of coarse kosher salt, and a small white ceramic bowl filled with golden olive oil, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Ribeye Steaks: I like them at least 1¼ inch thick for that perfect sear without overcooking inside.
Olive Oil: Helps with caramelization and keeps the crust crisp.
Kosher Salt & Black Pepper: Classic seasoning that brings out the beefy goodness.
Unsalted Butter: Soft room temperature butter blends smoothly with garlic for the topping.
Garlic: Minced fresh is best, but roasted garlic adds a mellow, sweet depth if you have some on hand.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Garlic Butter Ribeye Steak Recipe is really a starting point. I often tweak the garlic butter with fresh herbs like thyme or rosemary for extra aroma, or toss in a pinch of smoked paprika for a subtle smoky twist. You can easily dial the garlic intensity up or down depending on your mood or company.

Variation: For a spicy kick, stirring in some red pepper flakes into the butter has always been a hit at game nights here.
Dietary Tip: Swap olive oil for avocado oil if you want a higher smoke point, especially handy if your steaks are thick.

Step-by-Step: How I Make Garlic Butter Ribeye Steak Recipe

The image shows a white plate with a cooked steak taking up the right side, its surface browned with a textured crust and some black pepper sprinkled on top. On the left side of the plate, there are roasted potato pieces with red skin and golden inside, arranged loosely and topped with a small green herb sprig. Above the steak, a silver spoon held by a woman's hand pours a light brown sauce over the meat. The plate sits on a white marbled surface, with a fork and knife placed in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Garlic Butter

Start by combining softened unsalted butter, minced garlic, kosher salt, and freshly ground pepper. I like to whip it with a fork until it’s nicely blended and creamy. Then, pop it onto a piece of parchment paper and roll it into a 1½ inch diameter log—twisting the ends like a candy wrapper seals it tight. Chill that in the fridge while you cook the steaks; that way, the butter will be firm and slice-able at serving.

Step 2: Preheat Your Skillet and Season the Steaks

Broil your oven and place your oven-safe skillet inside to heat up—my go-to is a heavy cast iron skillet that really holds heat evenly. Meanwhile, pat your steaks dry with paper towels. This is a critical step: moisture is the enemy of crust. Then drizzle the steaks lightly with olive oil and season generously with salt and pepper on each side. Trust me, this simple seasoning lets the ribeye’s flavor shine.

Step 3: Sear on the Stovetop

Carefully remove the hot skillet from the oven (don’t forget your oven mitts!) and place it over medium-high heat on the stovetop. Once it’s hot and shimmering, lay your steaks in—listen for that satisfying sizzle! Leave them undisturbed for about 60 seconds per side, so a deep brown crust forms. This quick sear locks in those flavors and juices.

Step 4: Finish in the Oven

Return the skillet to the oven to gently finish cooking the steaks to your preferred doneness—about 4-5 minutes per side for medium-rare with these 1¼ inch cuts. Flip once halfway through. Then pull the pan out and let the steaks rest tented loosely (no wrapping!) for 3-5 minutes. Resting helps the juices redistribute, so every bite is juicy and tender.

Step 5: Serve with a Slice of Garlic Butter

Top each steak with a generous slice of your chilled garlic butter and watch it melt slowly, bathing the steak in savory richness. Get ready to savor one of the all-time great steak experiences you won’t forget.

Top Tip

Over the years, I’ve learned that tiny adjustments really elevate this Garlic Butter Ribeye Steak Recipe from good to unforgettable. Here are the nuggets I wish I knew when I started:

Dry Steaks Thoroughly: Patting your steaks dry before seasoning is the secret to that beautiful crust.
Use Room-Temperature Butter: It mixes better with garlic and melts smoothly on the hot steak.
Rest Your Meat: I know it’s tempting to dig in right away, but letting the steak rest sealed with a loose tent over foil keeps it juicy.
Cast Iron Skillet is a Game-Changer: Using a heavy skillet distributes heat evenly and helps develop that deep sear fast.

How to Serve Garlic Butter Ribeye Steak Recipe

garlic butter ribeye - Serving Suggestion

Garnishes

I personally love sprinkling some freshly chopped parsley or thyme on top after plating. It adds a pop of color and fresh herbal brightness to balance the richness. If you want a little flair, a thin lemon wedge on the side works wonders for a subtle zing.

Side Dishes

Steak night for me isn’t complete without creamy mashed potatoes or roasted garlic parmesan asparagus. You can also go classic with a crisp Caesar salad or some buttery sautéed mushrooms to complement the garlicky notes.

Creative Ways to Present

For special occasions, I like to slice the steak thinly and fan it out on a platter with dollops of garlic butter melting over each slice. Serving with a small ramekin of extra garlic butter for dipping always feels fancy and gets big smiles around the table.

Make Ahead and Storage

Storing Leftovers

Wrap leftovers tightly in plastic wrap or store in an airtight container. I find that placing the steak on a wire rack inside a shallow pan helps prevent sogginess. Refrigerate and enjoy within 3 days for best freshness.

Freezing

While I rarely freeze cooked steak, you absolutely can. Slice first, then lay the pieces flat on a parchment-lined tray, freeze until firm, and transfer to freezer bags. This prevents clumping and makes portioning easier.

Reheating

To reheat without drying out, place the steak on a wire rack inside a baking sheet and warm it in a low 250°F (120°C) oven for about 20-30 minutes. This gentle warming preserves juiciness better than microwaving.

Frequently Asked Questions:

Can I use other cuts of steak for this recipe?

Absolutely! While ribeye is my favorite for its marbling and flavor, New York strip, filet mignon, or T-bone can also shine using this method. Just adjust cooking times based on thickness and cut.

Do I need to broil the skillet first?

Preheating the skillet in the oven ensures it’s hot enough for the initial sear, which creates that incredible crust without sticking. Trust me, it makes a big difference.

How do I know when the steak is done?

I use a meat thermometer to be sure. For medium-rare, you’re aiming for about 130-135°F internal temperature before resting. If you don’t have one, timing and feel combined with experience help a lot!

Can I prepare the garlic butter in advance?

Yes! Making the garlic butter ahead of time is a great time saver. Keep it wrapped and refrigerated up to one week. It’s perfect for throwing together a last-minute dinner with restaurant flair.

Final Thoughts

This Garlic Butter Ribeye Steak Recipe quickly became a staple in my kitchen because it delivers consistently amazing results with minimal fuss. It’s the perfect way to elevate a simple steak night into a memorable occasion. Trust me, once you try it, it’s a recipe you’ll want to keep coming back to—just like I do.