The richness of the ribeye is elevated by the fragrant, creamy roasted garlic butter, which seeps into the steak’s crust with each melt-in-your-mouth bite. The caramelized, buttery garlic offers a mellow sweetness that complements the steak’s deep, savory flavor. With a perfectly seared crust from the cast iron and a tender, juicy center, this bone-in ribeye is a delight for any steak lover.
Ingredients:
- 1 bone-in ribeye steak (1-1.5 inches thick, about 1-1.5 pounds)
- Kosher salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1-2 sprigs fresh thyme
- 1-2 sprigs fresh rosemary
For the Roasted Garlic Butter:
- 1 head garlic
- 1/4 cup unsalted butter, softened
- 1 tbsp fresh parsley, finely chopped
- Pinch of salt
Instructions:
- Prepare the Roasted Garlic Butter:
- Preheat your oven to 400°F (200°C).
- Slice off the top of the garlic head to expose the cloves. Place it on a piece of aluminum foil, drizzle with olive oil, and wrap the foil around the garlic.
- Roast the garlic for 30-35 minutes until cloves are soft and golden brown.
- Once cool, squeeze the garlic cloves out of their skins into a bowl and mash them with a fork. Mix the roasted garlic with the softened butter, salt, and chopped parsley until well combined. Set aside.
- Season the Ribeye:
- Pat the ribeye dry with paper towels. Generously season both sides of the steak with kosher salt and freshly ground black pepper, pressing the seasoning into the meat for a good crust.
- Cook the Ribeye:
- Heat a cast-iron skillet over medium-high heat and add the olive oil. Once the oil is shimmering and just beginning to smoke, place the ribeye in the skillet. Sear the steak without moving it for 4-5 minutes until a deep, golden-brown crust forms.
- Flip the ribeye and cook for another 4-5 minutes for medium-rare, adjusting time for desired doneness.
- Add butter, thyme, and rosemary to the skillet. Tilt the skillet slightly and use a spoon to baste the steak with the melted butter for an additional 1-2 minutes to infuse flavor.
- Rest and Finish with Roasted Garlic Butter:
- Remove the ribeye from the skillet and let it rest on a cutting board for 5-10 minutes. Resting allows the juices to redistribute, ensuring a juicy, tender steak.
- Dollop the roasted garlic butter on top of the ribeye while it rests, allowing it to melt over the steak for extra richness and flavor.
- Serve:
- Slice the ribeye against the grain and serve hot with extra roasted garlic butter on the side. This dish pairs beautifully with roasted vegetables, mashed potatoes, or a crisp green salad.
