This rib eye steak recipe is tender and juicy beef seared to golden brown perfection, and topped with garlic butter and herbs. A simple steak preparation that tastes like it came from a fancy restaurant!
You can never go wrong with steak for dinner, whether it’s with mushroom steak sauce, steak tacos, or served with garlic butter like this rib-eye recipe.
Rib-eye steak with garlic butter and rosemary in skillet.
When I order dinner at a steakhouse, I always choose the rib. It’s my favorite cut of beef, and it’s so easy to prepare! This prime rib steak features garlic and fresh herbs in a buttery sauce, and the flavors are so much better than anything you eat out.
Ingredients:
- 1 slice (1 1/4 pounds) rib steak (about 1 1/4 to 1 1/2 inches)
- 1 tsp stone house seasoning
- 2 teaspoons chopped fresh rosemary leaves
- 1 tablespoon of unsalted butter
- 1 tablespoon olive oil
Instructions:
Placing rib-eye steak in a griddle & rub both parts with Stone House Sauce to coat them, making sure to pressure seasonings To meat. Sprinkling freshly rosemary leaves.
Covering rib eye steaks & refrigerate for up to 3 days. When you’re reediness to cooking rib eye steaks, removing them from refrigerator and let them remainder at room temperature for 31 min . If you’re preparing steaks to cook right away, let them sit at room temperature for 31 minutes.
For cooking, heat a frying pan over medium heat. Add the butter and olive oil to the pan and let the butter melt completely. Cover the pan from side to side to ensure that the pan is well coated with the butter and olive oil.
Adding rib steak to butter & olive oil and cooking until the bottom of the rib is browned and caramelized, about 5 minutes. Flip the rib steak and cook, brushing the rib steak constantly with butter and drizzled oil from the skillet, until this side of the rib is browned and caramelized, another 5 minutes or to the desired internal temperature.
Remove the rib eye steak from the heat and leave on a cutting board for another 5 minutes. Cutting steaks with a severe knife TO strips, taking care to removing the bone. Placing steaks on 2 serving plates.
Extra Tip
It’s best to use a neutral flavored oil with a high smoke point to get a deep golden brown crust on your meat. I typically use canola oil, but other acceptable options include grapeseed oil, safflower oil, corn oil and peanut oil.
