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Spectacular Savory Steak

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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:

  • 2  ribeye steaks, 1.25 inch thick
  • salt, to taste
  • pepper, to taste
  • 5 tablespoons
  •  canola oil
  • 6 tablespoons butter
  • 6 cloves garlic, peeled and smashed
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme

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