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To make this dish, you need: - 2 ribeye steaks (about 1 inch thick) - Salt and black pepper, to taste - 2 tablespoons olive oil - 4 tablespoons unsalted butter - 5 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme leaves Ribeye steaks are perfect for this recipe. They have great fat marbling, which adds flavor. The olive oil helps to get a good sear on the meat. You will want to season generously with salt and black pepper. This step enhances the beef's natural taste. The garlic, rosemary, and thyme add rich flavors. Fresh herbs make a big difference in taste. If you want, add 1 cup of fresh spinach. Sauté it in the leftover butter for a tasty side. Serve with lemon wedges for a bright, fresh finish. This adds a nice touch to the plate and balances the richness of the steak. {{ingredient_image_1}} First, take your ribeye steaks out of the fridge. Let them sit at room temperature for about 30 minutes. This step helps the steaks cook evenly. Next, use paper towels to pat the steaks dry. This removes extra moisture. Then, season both sides with salt and black pepper. Don’t be shy here; a good amount of seasoning adds flavor. Grab a large cast-iron skillet. Place it on the stove and set the heat to medium-high. Pour in the olive oil. Heat the oil until it shimmers, which shows it’s hot enough for searing. A hot skillet is key for a great crust. Carefully place the seasoned steaks into the skillet. Let them sear without moving them for 4-5 minutes. You want that golden-brown crust to form. After that, flip the steaks over. Add the unsalted butter, minced garlic, chopped rosemary, and thyme to the skillet. As the butter melts, spoon it over the steaks. This adds rich flavor. To know if your steaks are cooked right, use a meat thermometer. Check the internal temperature in the thickest part. For medium-rare, look for 130°F. For medium, aim for 140°F. Remember, the steaks will continue to cook a bit after you take them off the heat. Once done, remove the steaks from the skillet. Place them on a cutting board. Let them rest for 5-10 minutes. Resting helps the juices redistribute, keeping the meat tender. If you want to add spinach, now is the time. Use the buttery mixture left in the skillet. Add the fresh spinach and sauté for 1-2 minutes. Wait until it wilts down. Slice the rested steaks against the grain. Serve them warm on a plate with the garlic butter sauce on top. Add the sautéed spinach on the side. Finish with lemon wedges for a bright touch. Enjoy your delicious Garlic Butter Steak Skillet! To cook steak well, start with good meat. I recommend ribeye for its rich flavor. Let your steak sit at room temp for 30 minutes. This makes it cook evenly. Pat the steak dry before seasoning. Dry meat creates a better crust. Use salt and black pepper generously. Season both sides for full flavor. For a great sear, heat your skillet until it shimmers. A cast-iron skillet works best for this. Place the steak in the skillet without moving it. Let it cook for 4-5 minutes. You'll know it's ready to flip when it releases easily from the pan. After flipping, add butter and garlic. Spoon the melted butter over the steak for extra flavor. Adding herbs boosts the taste of your steak. Fresh thyme and rosemary are my favorites. They add a lovely aroma. Sauté spinach in the leftover butter for a fresh side. Don’t forget to garnish with lemon. A squeeze of lemon brightens every bite. Enjoy these tips for a delicious meal! Pro Tips Resting is Key: Allowing the steaks to rest after cooking helps redistribute the juices, ensuring each bite is tender and flavorful. Don’t Skip the Thermometer: Using a meat thermometer takes the guesswork out of cooking steak, helping you achieve your preferred level of doneness perfectly. Season Generously: A generous seasoning of salt and pepper enhances the flavor of the steak, so don’t be shy when applying it before cooking. Butter Basting Technique: Spoon the melted butter over the steaks while cooking; this not only infuses flavor but also keeps the meat moist and juicy. {{image_2}} You can use many cuts of steak for this dish. Ribeye is rich and tender, but other cuts work well too. Try sirloin for a leaner option or flank steak for a different texture. Both cuts can be just as tasty when cooked right. Keep in mind that cooking times may vary based on the cut. Always check the doneness with a meat thermometer. While garlic and fresh herbs shine in this recipe, feel free to mix it up. Consider using shallots for a sweet touch. You might also enjoy adding a pinch of red pepper flakes for some heat. Fresh parsley or cilantro can brighten the dish as well. Experiment and find your favorite flavor combinations. The Garlic Butter Steak Skillet pairs well with many sides. Serve it with mashed potatoes or roasted veggies for a hearty meal. A fresh salad brings a nice balance to the rich steak. If you want a lighter option, grilled asparagus or sautéed green beans work great too. Don’t forget lemon wedges—they add a zesty finish to the dish! To store leftovers, first let the steak cool down. Place the steak in an airtight container. If you have spinach, store it in a separate container. Keep your leftovers in the fridge. They should stay fresh for about 3 days. When you want to enjoy your leftovers, reheat them gently. Use a skillet over low heat. Add a little butter to keep the steak moist. Heat for about 5 minutes, flipping once. If using spinach, add it to the skillet for a quick warm-up. If you want to freeze your steak, wrap it tightly in plastic wrap. Then place it in a freezer bag. Remove as much air as you can to prevent freezer burn. Your steak can last in the freezer for up to 3 months. To thaw, move it to the fridge overnight before reheating. The best steak for a skillet is ribeye. It has great marbling, which adds flavor and keeps it juicy. The fat melts as it cooks, giving you a rich taste. Other good choices include sirloin and filet mignon. They also cook well in a skillet and taste great. Use a meat thermometer to check the steak. For medium-rare, aim for 130°F. For medium, go for 140°F. If you don't have a thermometer, press the steak with your finger. A soft feel means it’s rare, while a firmer touch means it’s more done. Yes, you can use garlic powder if you don’t have fresh garlic. Use about 1 teaspoon of garlic powder for the recipe. Fresh garlic gives a stronger flavor, but garlic powder still works well. Just mix it in with the butter for a good taste. Some great sides include sautéed spinach, roasted potatoes, or a fresh salad. The spinach adds color and freshness. Roasted potatoes give a nice crunch. A salad can lighten the meal and add more veggies. Each side complements the steak's rich flavor beautifully. This blog post guided you through making a delicious Garlic Butter Steak Skillet. We covered key ingredients, seasoning tips, and step-by-step cooking instructions. I shared best practices for cooking steak and suggested tasty variations and side dishes. Remember, the right cut and herbs can elevate your meal. Store leftovers properly, and reheating will keep them tasty. Enjoy your cooking adventure and savor each bite of your perfect steak!

Garlic Butter Steak Skillet

Indulge in this mouthwatering garlic butter steak skillet recipe featuring ribeye steaks. Perfect for an easy steak dinner, this dish will impress with its rich garlic sauce for steak and tender meat. Sear the steaks to perfection and drizzle them with a flavorful garlic butter sauce, creating a meal that's both delicious and simple. Try this easy steak recipe tonight and elevate your dinner game! Save and share if you love steak! #GarlicButterSteak #RibeyeSteakRecipe #SkilletSteakDinner #EasySteakRecipes
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Ingredients
  

2 ribeye steaks (about 1 inch thick)

Salt and black pepper, to taste

2 tablespoons olive oil

4 tablespoons unsalted butter

5 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme leaves

1 cup fresh spinach (optional, for serving)

Lemon wedges, for garnish

Instructions
 

Prepare the Steaks: Allow the ribeye steaks to sit at room temperature for about 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and black pepper on both sides.

    Heat the Skillet: In a large cast-iron skillet, heat the olive oil over medium-high heat until shimmering.

      Cook the Steaks: Carefully place the seasoned steaks in the skillet and sear for about 4-5 minutes on one side, without moving them, until a golden-brown crust forms.

        Flip and Add Aromatics: Flip the steaks and add the butter, minced garlic, rosemary, and thyme to the skillet. Continue to cook for another 3-4 minutes, spooning the melted butter over the steaks continuously for flavor.

          Check for Doneness: Use a meat thermometer to check the internal temperature. Cook until it reaches your desired doneness (130°F for medium-rare, 140°F for medium).

            Rest the Steaks: Once cooked, remove the steaks from the skillet and let them rest on a cutting board for about 5-10 minutes.

              Optional Spinach Sauté: If using spinach, add it to the residual buttery mixture in the skillet and sauté for 1-2 minutes until wilted.

                Slice and Serve: Slice the steaks against the grain, and serve them warm on a plate, topped with the garlic butter sauce. Add the sautéed spinach on the side for a fresh touch. Garnish with lemon wedges to brighten the dish.

                  Prep Time, Total Time, Servings: 10 min | 25 min | 2 servings

                    - Presentation Tips: Place the sliced steak elegantly on a plate, drizzle over the garlic butter sauce, and arrange the sautéed spinach artistically on the side, finishing with lemon wedges for a pop of color.