Nothing quite says indulgence like a perfectly seared ribeye steak dripping with rich, garlicky butter. This Garlic Butter Ribeye Steak Recipe is my go-to for those moments when you want to treat yourself without fuss but still wow your taste buds.

A cooked steak sits on a dark surface with a white marbled texture. The steak has a browned, slightly crispy outside with visible grill marks and a textured, juicy inner part. On top of the steak is a melted pat of butter, creamy and white with black pepper sprinkled on it. Fresh green parsley pieces are scattered over the steak and surface, adding a touch of bright color. A knife and fork rest near the steak, with the knife placed diagonally and the fork below it. A sprig of rosemary lies to the right side. The lighting shows the steak’s juicy and tender texture very clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Garlic Butter Ribeye Steak Recipe
Top Tip
How to Serve Garlic Butter Ribeye Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Butter Ribeye Steak Recipe

Why You'll Love This Recipe

I've made countless steaks, but this Garlic Butter Ribeye Steak Recipe stands out for its simplicity and unbeatable flavor combo. It’s the kind of recipe you can rely on for any dinner occasion—from a laid-back weeknight to a special celebration.

Richness that melts in your mouth: The garlic butter takes this steak from great to truly decadent.
Minimal ingredients, maximum taste: A short, simple ingredient list that you probably already have at home.
Perfect crust and tender interior: The sear plus the oven finish delivers the ideal steak texture every time.
Flexible and forgiving: You can adjust seasoning or doneness for your personal preference—makes it foolproof!

Ingredients & Why They Work

The beauty of this Garlic Butter Ribeye Steak Recipe lies in its carefully chosen ingredients. Each one plays a key role to build layers of flavor without overpowering the star—the ribeye itself.

Flat lay of three thick raw rib-eye steaks with visible marbling, a small white ceramic bowl of golden olive oil, a small white bowl of unsalted pale yellow butter, three whole garlic cloves with papery skin intact, a small white bowl of coarse kosher salt crystals, and a small white bowl of freshly ground black peppercorns, all arranged symmetrically in realistic proportion, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Rib-eye Steaks: I recommend steaks that are about 1 ¼ inches thick to get that perfect sear without overcooking the inside.
Olive Oil: Helps create that essential crust and stops the steaks from sticking to your pan.
Kosher Salt & Freshly Ground Black Pepper: Simple seasoning that enhances the natural beef flavor—don’t skimp on the salt here!
Unsalted Butter: Using unsalted butter lets you control the saltiness and infuse the butter with fresh garlic aroma.
Garlic Cloves: Minced or roasted, garlic adds an irresistible fragrance and depth to the butter.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Garlic Butter Ribeye Steak Recipe is—you can easily tailor it to your tastes, whether you’re adding herbs for extra freshness or swapping out the butter for a dairy-free option.

Herb Variation: I sometimes mix in fresh thyme or rosemary with the garlic butter for an earthy aroma that really elevates the steak.
Spicy Kick: If you like things bold, a pinch of smoked paprika or red chili flakes stirred into the butter works wonders.
Alternative Cuts: While ribeye is king here, I’ve had success with New York strip or even filet mignon using this method.

Step-by-Step: How I Make Garlic Butter Ribeye Steak Recipe

A white plate with a thin dark rim holds a thick, juicy steak with a dark brown, slightly crispy surface covered in small black pepper spots. To the left of the steak, there are golden roasted potato pieces with light red skins, showing a mix of crispy and soft textures. A small sprig of green thyme rests on top of the potatoes. Above the steak, a woman's hand holds a tarnished silver spoon pouring a bit of shiny, brown juices over the meat. In the blurred white marbled background, a fork and a knife with black handles rest beside the plate. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Garlic Butter Ahead

I find that making the garlic butter in advance is a game changer—it lets the flavors meld beautifully. Simply mix softened butter, minced garlic, salt, and pepper, then shape it into a log using parchment paper. Pop it in the fridge so it's firm and easy to slice right when your steak is ready.

Step 2: Get Your Pan and Steaks Ready

Preheat your oven to broil and place a heavy oven-proof skillet (cast iron is my favorite) inside to get it screaming hot. Meanwhile, use paper towels to pat your steaks dry to ensure a fantastic sear. Coat them lightly with olive oil, then season generously with kosher salt and pepper on both sides.

Step 3: Sear and Broil

Once your pan is hot, carefully place the steaks in the skillet—don’t overcrowd it! Sear each side for about one minute until you see a deep, dark crust form. Then move the skillet into the oven and broil until your desired doneness: usually around 4-5 minutes for medium-rare, flipping halfway through. Let steaks rest uncovered under a loose tent of foil; this keeps the crust crisp.

Step 4: Serve with a Slice of Garlic Butter

Top each steak with a generous slice of your garlic butter immediately after it rests so it melts blissfully over the hot surface. Trust me, that first bite is worth all the anticipation!

Top Tip

After making this recipe several times, I've learned a few key tricks that really make the difference between "good" steak and "wow" steak moments.

Pat Dry for Perfect Sear: Moisture is the enemy of a good crust, so always make sure your steaks are as dry as possible before seasoning and cooking.
Cast Iron Magic: A heavy skillet holds heat well and helps create that signature ribeye crust, which you just can’t get with lighter pans.
Resting Matters: Letting your steak rest for 3-5 minutes lets the juices redistribute, preventing dry spots when you cut in.
Butter Timing: Adding the garlic butter right after resting ensures it melts into every crevice without getting lost in the cooking heat.

How to Serve Garlic Butter Ribeye Steak Recipe

garlic butter ribeye - Serving Suggestion

Garnishes

I typically finish with a sprinkle of fresh parsley or chives—those fresh herbal notes cut through the richness so beautifully. Occasionally, I add a few flakes of flaky sea salt on top just before serving to add texture and enhance the flavor punch.

Side Dishes

This steak pairs wonderfully with classic roasted garlic mashed potatoes, sautéed greens like spinach or kale, and a crisp simple salad to balance the meal. Occasionally, I go for grilled asparagus or roasted carrots with a drizzle of balsamic glaze to mix things up.

Creative Ways to Present

For special occasions, I like to serve the steak sliced on a wooden board alongside small ramekins of extra garlic butter, flavored salts, and dipping sauces. It creates a fun, interactive presentation that feels festive and inviting.

Make Ahead and Storage

Storing Leftovers

I wrap leftover steaks loosely in foil and then place them in an airtight container in the fridge. They keep great for up to three days. To reheat, warming them gently in the oven on a wire rack prevents sogginess and preserves that beautiful crust.

Freezing

If you want to freeze steak, I recommend freezing before cooking for best results. Cooked steak can get a bit tricky when thawed due to moisture loss, but wrapping tightly in plastic wrap and foil does help. For this Garlic Butter Ribeye Steak Recipe, fresh is definitely best though!

Reheating

To warm leftovers, I pop them in a 250°F oven on a wire rack for about 20-30 minutes until just warmed through. This method keeps them juicy without drying out or overcooking. Then a quick brush with some extra garlic butter revives all those flavors.

Frequently Asked Questions:

Can I use a different cut of steak for this Garlic Butter Ribeye Steak Recipe?

Absolutely! While ribeye is ideal for its marbling and flavor, you can try New York strip, filet mignon, or even T-bone. Just adjust cooking times slightly based on thickness.

How do I know when my steak is done to my liking?

The best way is to use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Alternatively, you can judge by feel if you’re comfortable or just follow timing guidelines—but temperature is safest for perfect results.

Can I make the garlic butter ahead of time?

Yes! In fact, making the garlic butter in advance allows the flavors to meld beautifully. Shape it into a log, wrap it, and refrigerate for up to one week. Just slice it when you’re ready to serve for maximum flavor impact.

What’s the best way to reheat leftover steak?

I always reheat leftover steak in a low oven on a wire rack to keep the crust intact and prevent drying out. About 20–30 minutes at 250°F does the trick. Adding a bit of garlic butter after reheating brings back that fresh, buttery goodness.

Final Thoughts

This Garlic Butter Ribeye Steak Recipe holds a warm spot in my culinary heart—it’s reliably delicious, straightforward, and feels effortlessly fancy. Trust me, once you’ve tried searing steak with that garlicky butter finish, you’ll keep coming back to it whenever you want a meal that feels both special and comforting. I can’t wait for you to try it in your kitchen and make it your own!