Pan-Seared Ribeye Steak with Herb Butter Recipe

If you’re anything like me and crave that perfect steak experience right at home, this Pan-Seared Ribeye Steak with Herb Butter Recipe is going to become your go-to. I absolutely love how this turns out every single time — a beautifully caramelized crust, tender, juicy interior, and that rich, herby butter seeping into every bite. Trust me, once you try this, you’ll wonder why you ever bothered going out to a steakhouse!

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Ingredients You’ll Need

The magic of this Pan-Seared Ribeye Steak with Herb Butter Recipe really comes down to using quality steaks and fresh herbs. When shopping, look for marbled ribeyes – that’s where all the juicy flavor hides.

• Boneless ribeye steaks: Aim for steaks about 1-inch thick for the best sear and even cooking. I love using ribeye because of the marbling – it keeps things tender and flavorful.
• Avocado oil: This high-heat oil is perfect for searing without smoking up your kitchen; you can swap in grapeseed or refined canola oil if needed.
• Kosher salt: Coarse salt helps draw out flavor and create the crust you want, so don’t skip it!
• Ground black pepper: Freshly cracked is best for that punch of heat and aroma.
• Butter: Adds richness and the base for the basting sauce – I always use unsalted to control seasoning.
• Fresh herb sprigs: Rosemary, thyme, or oregano work beautifully; I usually mix rosemary and thyme for depth.
• Garlic cloves: Smash them whole to infuse the butter without overpowering the steak.

Variations

I love how this recipe lets you play around with flavors depending on what you have or your mood. Feel free to tweak the herbs or swap butter for ghee if you want a dairy-free twist.

• Add a smoky twist: I once added a pinch of smoked paprika to the seasoning, and my family went crazy for that subtle smoky backdrop.
• Spicy herb butter: Mix some chili flakes into the butter before basting for a nice heat kick.
• Garlic-Free: Omit the garlic and use shallots if you prefer a milder, sweeter aromatic addition.
• Vegetarian Option: While you can’t make ribeye vegetarian, the herb butter technique works wonderfully on grilled portobello mushrooms too!

How to Make Pan-Seared Ribeye Steak with Herb Butter Recipe

Step 1: Bring Your Steaks to Room Temperature

Before you even think about the pan, take your ribeyes out of the fridge about 30 to 40 minutes before cooking. This step is crucial — it helps the steaks cook evenly, so you avoid that frustrating cold center. Once they’re relaxed at room temp, season all sides generously with kosher salt and black pepper. Don’t be shy here; the seasoning really builds that flavorful crust you want.

Step 2: Get That Pan Smoking Hot and Sear the Steaks

I use my trusty cast iron skillet because it holds heat like a champ, giving you that perfect sear. Heat it on high until it’s screaming hot — you’ll see the pan start to shimmer and almost smoke. Add the avocado oil and immediately place the steaks in the pan. Leave them alone for 3 to 4 minutes without moving to build that crust. Flip and cook the other side for about 3 minutes for medium rare – adjust timing if you like it more or less done.

Step 3: Butter Baste with Herbs and Garlic

At around the 2-minute mark on the second side, toss in the butter, smashed garlic cloves, and your fresh herb sprigs. Tilt the pan slightly and use a spoon to continuously baste the melted butter over the steaks. This step is pure magic, infusing rich buttery flavor and those fragrant herb notes—don’t rush it; about a minute of basting really makes a difference.

Step 4: Rest and Serve to Perfection

Once your steaks have that gorgeous crust and have been basted, transfer them to a cutting board and let them rest for at least 5 minutes. This resting phase lets the juices redistribute, so your steak stays juicy when you cut in. Right before serving, spoon some of that irresistible garlic herb butter from the pan over the top — I always find this finishing touch is what takes the dish over the edge!

How to Serve Pan-Seared Ribeye Steak with Herb Butter Recipe

Garnishes

I love sprinkling a bit of flaky sea salt and a crack of fresh black pepper right before serving. Sometimes, a sprinkle of chopped fresh parsley brightens up the plate and adds a pop of color. These tiny touches make your steak look as incredible as it tastes.

Side Dishes

My family goes crazy for roasted garlic mashed potatoes alongside this steak — the creamy texture balances the meat perfectly. I also like to throw together a simple arugula salad dressed with lemon vinaigrette or some sautéed green beans with almonds for a fresh, crunchy contrast.

Creative Ways to Present

For special occasions, I like to slice the ribeye thin against the grain and fan it out on the plate with herb butter drizzled over. You can add a sprig of rosemary or thyme on top as a garnish – it looks stunning and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I wrap leftover steak tightly in foil or an airtight container and keep it in the fridge for up to 3 days. This way, it stays moist and ready to reheat without drying out, which can happen if you’re not careful.

Freezing

If you want to freeze steak, I recommend flash freezing it first on a tray, then wrapping it well in plastic wrap and freezer bags. I’ve done this a few times, and while it’s best fresh, freezing can save you a meal for up to 2 months.

Reheating

I like reheating leftovers in a low oven (about 250°F) wrapped in foil to gently warm without overcooking. Then, a quick flash in a hot skillet with some butter brings back that fresh-cooked flavor and crust.

FAQs

Final Thoughts

When I first tried this Pan-Seared Ribeye Steak with Herb Butter Recipe, I was hooked instantly. Every time I make it, my kitchen fills with those mouthwatering aromas of seared meat and fresh herbs, and my family can’t wait to sit down at the table. It’s simple enough for a weeknight yet impressive enough for guests. I truly think once you’ve mastered this technique, you’ll never want to order steak out again. So go ahead, grab a ribeye, and give it a try — I promise you’ll love it as much as I do.

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