This Pan-Seared Garlic Rib Eye Steak is a rich, flavorful, and indulgent dinner that’s as impressive as any restaurant meal. Cooked in a cast-iron skillet and basted with garlic-infused butter, the rib eye develops a golden-brown crust while remaining juicy and tender on the inside. Finished with sweet caramelized onions and a drizzle of pan sauce, this dish is perfect for date night, special occasions, or simply treating yourself to something delicious.

Why You’ll Love This Recipe

This recipe transforms a classic rib eye into a mouthwatering experience with minimal effort. The steaks are perfectly seared for a crusty, caramelized finish, while the garlic butter adds richness and depth. Slow-cooked onions offer a touch of sweetness that balances the savory meat. No grill required—just one skillet, simple ingredients, and a few key techniques. It’s easy, elegant, and deeply satisfying. Pan-Seared Garlic Rib Eye Steak

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless rib eye steaks (1½-inch thick)
2 teaspoons Kosher salt
1 teaspoon black pepper
2 tablespoons olive oil (divided)
4 tablespoons butter (divided)
4–5 garlic cloves, smashed
1 large onion, cut into thin rings

directions

Let the rib eye steaks sit at room temperature for about 30 minutes before cooking. Pat them dry with paper towels and season both sides with kosher salt and black pepper.
Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil.
Once the butter is melted and bubbly, add the sliced onion. Reduce the heat to medium-low and cook, stirring frequently, for 15–20 minutes until the onions are golden and caramelized. Remove from the skillet and set aside.
Increase the heat to high. Add the remaining 1 tablespoon olive oil to the skillet. When the oil begins to smoke slightly, carefully place the steaks in the pan.
Sear the steaks for 4–5 minutes per side, flipping only once, to develop a deep, golden-brown crust.
Add the remaining 2 tablespoons butter and the smashed garlic cloves to the skillet. Tilt the pan slightly and continuously spoon the melted butter over the steaks for 3–4 minutes, or until your desired level of doneness is reached.
Remove the steaks from the skillet and allow them to rest for 5 minutes. Resting helps the juices redistribute throughout the meat.
Top the steaks with the caramelized onions and spoon some of the garlic butter pan sauce over before serving.

Servings and timing

Servings: 2
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Calories per serving: 595 kcal

Variations

Add Herbs: Add fresh thyme or rosemary to the butter during basting for extra flavor.
Spice Blend: Use a steak rub or mix in smoked paprika or crushed red pepper for a spicy kick.
Mushroom Addition: Sauté mushrooms alongside the onions for an earthy, rich topping.
Garlic Chips: Slice garlic thin and pan-fry until crisp for a crunchy garnish.
Butter Upgrade: Use compound butter (with herbs and lemon zest) for an elevated finish.

storage/reheating

Storage: Store leftover steak in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in a skillet over low heat with a little butter or oil, or in a 300°F oven until warmed through. Avoid microwaving, as it can make the steak tough.

FAQs

How do I know when my steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, and 155°F for medium-well.

Can I use a different cut of steak?

Yes, New York strip, sirloin, or filet mignon all work well with this method.

What type of pan is best for searing steak?

A heavy-bottomed cast-iron skillet is ideal for achieving a deep, even sear.

Do I have to let the steak rest?

Yes, resting ensures the juices redistribute, making the steak more tender and flavorful.

Can I make this dairy-free?

Use a dairy-free butter alternative for the basting step.

What oil is best for searing steak?

Use an oil with a high smoke point like olive oil, avocado oil, or canola oil.

Can I caramelize onions in advance?

Yes, they can be made up to 3 days ahead and stored in the fridge.

Should I trim the fat on the rib eye?

Leave a bit of fat for flavor, but you can trim excess if preferred.

Can I use garlic powder instead of fresh garlic?

Fresh garlic is recommended for the best flavor, but garlic powder can work in a pinch.

What sides pair well with rib eye steak?

Roasted potatoes, grilled vegetables, creamed spinach, or a fresh salad all pair beautifully.

Conclusion

Pan-Seared Garlic Rib Eye Steak is a show-stopping meal that’s surprisingly easy to make at home. With rich garlic butter, sweet caramelized onions, and a beautifully seared crust, it’s a steakhouse-worthy dinner that doesn’t require a grill. Whether you’re serving it for a special occasion or just a cozy night in, this dish is bound to impress.