The Ribeye Steak — also known as the Scottish Tenderloin — is one of the most beloved cuts of beef in the world. Taken from the Longissimus Dorsi muscle that runs along the spine, it’s known for its incredible tenderness, juicy marbling, and bold, beefy flavor.
Because this muscle doesn’t get overworked, a ribeye steak remains tender yet full of flavor — the perfect balance of richness and texture. When cooked right, every bite is buttery, melt-in-your-mouth perfection.
Whether you prefer yours rare and juicy or perfectly medium-well, this easy pan-seared method will help you achieve restaurant-quality results at home — with minimal effort and maximum flavor.
🧂 Ingredients
- 1 ribeye steak (about 1–1½ inches thick)
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 50 g (about 3½ tbsp) unsalted butter
- 2 sprigs fresh thyme
- 1 clove garlic, lightly crushed (leave the skin on)
🔪 Step-by-Step Instructions
Step 1: Bring to Room Temperature
Remove the steak from the refrigerator at least 30 minutes before cooking. Letting the meat warm up ensures even cooking throughout and helps achieve a perfect sear.
Step 2: Season Generously
When ready to cook, pat the steak dry with paper towels. Season liberally with sea salt flakes and freshly ground black pepper on both sides, pressing the seasoning into the meat for even coverage.
Step 3: Sear the Steak
Heat a large, heavy frying pan (preferably cast iron) over medium-high heat until hot.
Add the steak and sear for 2–3 minutes per side for medium-rare, or adjust depending on your preferred doneness.
Temperature Guide:
- Rare — 50°C (122°F)
- Medium — 60°C (140°F)
- Well-done — 70°C (158°F)
💡 Tip: Avoid overcrowding — if you’re cooking multiple steaks, use two pans or cook in batches to keep the heat consistent.
Step 4: Add Butter & Aromatics
After flipping the steak, reduce the heat slightly. Add butter, thyme, and garlic to the pan.
Tilt the pan toward you so the butter pools at the bottom, then use a spoon to baste the steak repeatedly with the melted garlic-thyme butter for about 1 minute. This infuses the meat with incredible flavor.
Step 5: Rest the Steak
Transfer the steak to a plate and let it rest for 5 minutes.
This step is essential — it allows the juices to redistribute throughout the meat, keeping it tender and flavorful when sliced. Skipping this step can cause the juices to run out, leaving the steak dry.
Step 6: Slice & Serve
Slice the ribeye against the grain into thick strips, sprinkle with a pinch of sea salt, and serve immediately.
Pair it with your favorite sides — like garlic mashed potatoes, roasted vegetables, or a crisp green salad — and enjoy a steakhouse-quality meal right at home.
🧈 Tips for Success
- Start with quality: Choose a well-marbled ribeye for the most flavor.
- Dry before seasoning: Moisture prevents browning, so pat your steak dry before searing.
- Butter baste: Adds richness and helps create a perfect crust.
- Let it rest: Always allow the steak to rest before slicing — it makes all the difference.
🍷 Perfect Pairings
- Wine: A bold red like Cabernet Sauvignon, Malbec, or Syrah.
- Sides: Roasted potatoes, creamed spinach, or grilled asparagus.
- Sauces: Classic peppercorn, chimichurri, or garlic herb butter.
❤️ Final Thoughts
This Garlic Butter Ribeye Steak is the ultimate indulgence — tender, juicy, and loaded with deep beefy flavor. With just a few ingredients and a hot skillet, you can create a steak that rivals any high-end restaurant.
Simple, satisfying, and bursting with flavor — once you master this technique, it’ll become your go-to recipe for special occasions (or any night you feel like treating yourself).
Enjoy every bite! 🥩✨
