Garlic Rib Eye Steak with garlic is pan-seared to perfection with the perfect crust. Basted in butter, garlic, and fresh herbs, and topped with those sweet caramelized onions, and comes together in under 20 minutes.
Prep Time10 minutes
Cook Time28 minutes
Total Time38 minutes
INGREDIENTS
- 2- boneless rib eye steaks 1 1/2 inch thick
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoon olive oil
- 4 tablespoons butter
- 4-5 garlic cloves
- 1 large onion (cut into thin rings)
INSTRUCTIONS
- Bring rib-eye steaks to room temperature. Generously salt and pepper on both sides.
- Heat a skillet on medium-high heat, (I use a 12-inch cast-iron skillet) add 2 tablespoons butter, and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook for 15-20 minutes stirring every minute to prevent burning. Remove and set aside.
- Crank the skillet to high heat, and add 1 tablespoon of olive oil. Just when the pan begins to smoke add in steaks. Cook for 4-5 minutes then flip.
- Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
- Baste constantly and cook for another 3-4 minutes for medium-rare or until done to your preference.
- Serve and spoon pan sauce and onions over steak.
NOTES
I prefer to use boneless ribeye steaks about 1 1/2 inches thick steak. You can certainly use bone-in ribeye just to allow for some extra cook time.
Use a meat thermometer to check the temperature of the steaks. Keep in mind steaks will continue to cook and rise 3-4 degrees while resting.
You MUST let your steaks rest for 10 minutes after cooking for the juices to redistribute throughout the steak
Don’t overcrowd your pan I recommend using a 12-inch large skillet but if you have a smaller one just cook one steak at a time.
