Classic Steakhouse Ribeyes with Garlic Butter

Bone-in ribeyes have long been the pride of American steakhouses, prized for rich marbling and a dramatic crust. A screaming-hot cast-iron sear finished with garlic-herb butter turns simple seasoning into a classic dinner celebration.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 720 cal
• 58g protein
• 2g carbs
• 54g fat
• 3g fiber

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Ingredients

• 4 (12-14 oz each) bone-in ribeye steaks
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 6 tbsp unsalted butter
• 4 garlic cloves
• 4 fresh thyme sprigs
• 1 fresh rosemary sprig
• 2 tbsp olive oil
• 1/2 tsp flaky sea salt

Instructions

1. 1Take the ribeyes out of the fridge 40 minutes before cooking so they reach room temperature for even searing.
2. 2Pat each steak completely dry with paper towels, then season all sides generously with kosher salt, black pepper, and garlic powder.
3. 3Heat a large cast-iron skillet over high heat until it is smoking hot, about 5 minutes.
4. 4Add the olive oil and swirl to coat the pan, then carefully lay in two steaks without crowding.
5. 5Sear undisturbed for 3 to 4 minutes until a deep brown crust forms, then flip and sear the second side for another 3 minutes.
6. 6Reduce heat to medium, add half the butter, smashed garlic cloves, thyme, and rosemary to the skillet.
7. 7Tilt the pan and baste the steaks continuously with the foaming garlic butter for 2 to 3 minutes until they reach 130°F internal for medium-rare.
8. 8Transfer the finished steaks to a cutting board, tent loosely with foil, and rest 8 minutes while you repeat with the remaining steaks and butter.
9. 9Slice against the grain if desired, spoon extra garlic butter over the top, and finish with flaky sea salt before serving.