Description
This buttery, garlicky, pan-seared Rib Eye Steak is a fast, indulgent dinner that delivers big flavor. With a caramelized crust, rich basting butter, fresh herbs, and sweet onions, this restaurant-quality dish is ready in under 40 minutes.
Ingredients
- 2 boneless rib eye steaks (1½-inch thick)
- 2 tsp Kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil (divided)
- 4 tbsp butter (divided)
- 4–5 garlic cloves, smashed
- 1 large onion, cut into thin rings
Instructions
- Let rib eye steaks come to room temperature. Season both sides with salt and pepper.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 2 tbsp butter and 1 tbsp olive oil. Once hot, add sliced onions and reduce heat to medium-low. Stir frequently and cook for 15–20 minutes until caramelized. Remove onions and set aside.
- Turn the heat to high. Add remaining 1 tbsp olive oil to the pan. When it just begins to smoke, add the steaks.
- Sear steaks for 4–5 minutes per side. Add remaining 2 tbsp butter and garlic. Baste continuously for 3–4 more minutes or until desired doneness.
- Remove from heat and rest steaks for a few minutes. Top with caramelized onions and spoon pan sauce over.
Notes
- Use a meat thermometer to check doneness—130°F for medium-rare.
- Letting the steak rest helps redistribute juices for maximum flavor.
- Swap ribeye for strip or filet mignon if desired.
Nutrition
- Serving Size: 1 steak
- Calories: 595
- Sugar: 2g
- Sodium: 880mg
- Fat: 46g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 43g
- Cholesterol: 140mg
