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Perfect Brown Butter Ribeye Steak Recipe with Garlic Herb Butter Sauce

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A rich and indulgent ribeye steak seared to perfection and topped with a nutty brown butter garlic herb sauce. This recipe is quick, easy, and perfect for both weeknight dinners and special occasions.

Ingredients

Scale
  • 1 thick-cut ribeye steak (12–16 oz / 340–450 g), well-marbled
  • 4 tablespoons unsalted butter (about 60 g), divided
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh thyme
  • Salt, to season generously
  • Freshly ground black pepper, to season generously
  • 1 tablespoon olive oil (extra virgin)
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Bring the ribeye steak to room temperature for 15-20 minutes and pat dry with paper towels.
  2. Season both sides of the steak generously with salt and freshly ground black pepper.
  3. Preheat a heavy skillet or cast iron pan over medium-high heat. Add 1 tablespoon olive oil and heat until shimmering but not smoking (about 2-3 minutes).
  4. Sear the steak for 3-4 minutes per side until a deep brown crust forms. Use tongs to sear the edges briefly.
  5. Reduce heat to medium. In the same pan or a separate small saucepan, melt 3 tablespoons unsalted butter. Cook, swirling occasionally, until golden brown and nutty smelling (about 3-4 minutes).
  6. Stir minced garlic and chopped thyme or parsley into the browned butter. Cook for 30 seconds until fragrant. Remove from heat and stir in lemon juice if using.
  7. Optionally baste the steak with the brown butter mixture for 1-2 minutes while it finishes cooking.
  8. Check doneness with a meat thermometer: medium-rare is 130-135°F (54-57°C).
  9. Transfer the steak to a plate and loosely cover with foil. Rest for 5-10 minutes to redistribute juices.
  10. While the steak rests, mix 1 tablespoon softened butter with remaining garlic and herbs to make the garlic herb butter.
  11. Slice the steak against the grain, spoon garlic herb butter on top, and drizzle extra brown butter from the pan before serving.

Notes

Bring the steak to room temperature before cooking for even doneness. Use a heavy skillet for a good sear and avoid moving the steak while searing. Watch the butter carefully to avoid burning when browning. Rest the steak after cooking to keep it juicy. A meat thermometer is recommended for perfect doneness. For thick steaks, finish in a 400°F oven for 3-5 minutes after searing.

Nutrition

Keywords: ribeye steak, brown butter, garlic herb butter, steak recipe, easy steak, dinner, pan-seared steak

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