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One of my favorite things on the planet is a juicy steak and some potatoes. Admittedly, I tend to save the savory dinner for nights out to eat. This week I was inspired and decided to try my hand at a steak dinner that I’ve salivated over for months and months. I made the shockingly tasty Garlic Butter Ribeye. While I was naturally worried about overcooking my meat, I managed to create a delicious dish that left me dreaming of steak leftover for every meal in the days that followed.

I’ve found that most recipes start with the meat in a cast-iron being pan-seared then the ribeye is finished off in the oven. This is historically how I’ve made most of my cast iron steaks. This one, however, reversed that process. This really made me nervous. Not to mention the original recipe called for a thick cut, 2 inches, of meat. I was horrified I would ruin it. I decided to make an executive decision and make two smaller steaks instead of one. With this choice, I had to pay close attention to the meat as it cooked in the oven. My instant-read thermometer was crucial in mastering this dish.

I was genuinely impressed with my ability to cook this to perfection by my standards. I typically like my steaks to be between medium rare and medium. Warming up the meat in a low-temperature oven was perfect especially because making the garlic butter sauce was super easy and comes together rather quickly. The sauce was a delicious addition to the juicy ribeye. I wanted to put it on everything! This recipe really renewed my faith in my skills but also opened my eyes to another effective way to cook my favorite meal. Here’s to more steak dinners at home in my future!

Garlic Butter Ribeye

What You Need:

Instructions:
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• Preheat oven to 200°F (95°C).
• Generously season all sides of the steaks with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 30-40 minutes until the internal temperature reads about 125°F (51° C) for medium-rare.
• Heat the canola oil in a pan over high heat until smoking.
• Sear the steaks for 30-45 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme and swirl around the pan.
• Transfer the garlic and herbs on top of the steaks and baste the steaks with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other sides for about 15 seconds.
• Turn the steaks on its side and cook to render off any excess fat.
• Rest the steaks on a cutting board or wire rack for about 10 minutes. Slicing the steaks before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steaks into strips.
• Serve and enjoy!

Cook With Me:

• Preheat oven to 200°F (95°C).
• Generously season all sides of the steaks with salt and pepper.
• Transfer to a wire rack on top of a baking sheet, then bake for about 30-40 minutes until the internal temperature reads about 125°F (51° C) for medium-rare.
• Heat the canola oil in a pan over high heat until smoking.
• Sear the steaks for 30-45 seconds on the first side, then flip.
• Add the butter, garlic, rosemary, and thyme and swirl around the pan.
• Transfer the garlic and herbs on top of the steaks and baste the steaks with the butter using a large spoon.
• Baste for about 30 seconds, then flip and baste the other sides for about 15 seconds.
• Turn the steaks on its side and cook to render off any excess fat.
• Rest the steaks on a cutting board or wire rack for about 10 minutes. Slicing the steaks before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.
• Slice the steaks into strips.
• Serve and enjoy!

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