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To create the Garlic Herb Butter Steak Skillet, gather these key ingredients: - 2 ribeye steaks (about 1-inch thick) - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - Salt and freshly ground black pepper, to taste - 1 tablespoon olive oil - Optional: Fresh parsley, chopped (for garnish) Each ingredient plays a vital role in making this dish flavorful and satisfying. The ribeye steaks give a rich taste, while the garlic and herbs add depth. Unsalted butter brings a creamy texture that enhances the overall dish. Using fresh herbs like rosemary and thyme elevates the flavor profile. The olive oil creates a nice sear on the steak. You can also adjust seasonings to your taste. Fresh parsley makes a lovely garnish, adding a pop of color. Having these ingredients ready will set you up for a delicious meal. Enjoy the process of cooking and savor each bite! {{ingredient_image_1}} First, take your ribeye steaks out of the fridge. Let them sit at room temperature for 30 minutes. This step helps the steaks cook evenly. Next, season both sides of the steaks with salt and black pepper. Don’t be shy! A good amount of seasoning makes a big difference. For this recipe, I recommend using a cast-iron skillet. It retains heat well and gives a nice sear. Heat the skillet over medium-high heat. Add olive oil and wait until it shimmers but does not smoke. This means it is hot enough for cooking. Once the skillet is hot, add the seasoned steaks. Let them cook for about 4-5 minutes without moving them. This forms a great crust. After that, flip the steaks over. Now, add butter, minced garlic, rosemary, and thyme to the skillet. As the butter melts, use a spoon to baste the steaks with the garlic herb butter. Cook for another 4-5 minutes for medium-rare, or until your preferred doneness. After cooking, it’s important to let the steaks rest. Place them on a plate and let them sit for 5 minutes. This allows the juices to redistribute, making every bite juicy and tender. When you are ready to serve, slice the steaks against the grain. This makes the meat more tender to chew. Drizzle the leftover garlic herb butter from the skillet over the slices. If you like, garnish with fresh parsley for a pop of color. Enjoy your meal! To get the best steak, you need to know the right temperatures. Here are some guides for steak doneness: - Rare: 120-125°F - Medium Rare: 130-135°F - Medium: 140-145°F - Medium Well: 150-155°F - Well Done: 160°F and above You can check doneness by using a meat thermometer. Insert it into the thickest part of the steak. If you don’t have one, you can use the touch method. Press the steak with your finger. A rare steak feels soft, while well-done feels firm. To store leftovers safely, let the steak cool to room temperature. Place it in an airtight container. It can last in the fridge for up to three days. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap, then foil. When you want to reheat, avoid the microwave if possible. Instead, use a skillet on low heat. This keeps the steak juicy. Heat it for 5-10 minutes, turning often. You can also add a little butter for extra flavor. To make your steak even better, consider using other herbs. Here are some great options: - Oregano - Basil - Sage If you want to add more depth, try marinating the steak. A simple marinade can include: - Olive oil - Lemon juice - Soy sauce Let the steak soak in the marinade for at least 30 minutes before cooking. This adds great flavor and tenderness. Pro Tips Rest the Steaks: Always let your steaks rest after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful bite. Use a Meat Thermometer: For perfectly cooked steaks, use a meat thermometer to check the internal temperature. Aim for 130°F (54°C) for medium-rare. Keep the Skillet Hot: Before adding the steak, ensure your skillet is very hot. This helps achieve a nice sear and locks in the juices. Don’t Overcrowd the Pan: Cook one or two steaks at a time to maintain the skillet's temperature. Overcrowding can lead to steaming instead of searing. {{image_2}} You can switch ribeye for other cuts. Sirloin, filet mignon, or flank steak work well. Each cut has a unique taste and texture. Adjust cooking times based on thickness. For sirloin, cook for about 3-4 minutes per side. For filet mignon, aim for 4-5 minutes each side. Flank steak will need only about 2-3 minutes per side. Always check for doneness. Feel free to mix herbs for new flavors. Try basil, oregano, or sage instead of rosemary and thyme. Each herb adds its own signature taste. You can also use dried herbs if fresh is not available. Adjust the amount, as dried herbs are more potent. A teaspoon of dried herbs is enough for every tablespoon of fresh herbs. Pair your steak with tasty sauces. A red wine sauce is rich and complements the dish well. You can also make a simple pan sauce. After cooking steak, remove it from the pan. Add a splash of broth or wine to the skillet. Scrape up the brown bits with a wooden spoon. Let it simmer until thick. This sauce adds extra flavor and richness to your meal. - Refrigeration tips: After cooking, let the steaks cool. Wrap them tightly in plastic wrap or foil. Place them in an airtight container to keep them fresh. Store in the fridge within two hours of cooking. This helps prevent bacteria growth. - Freezing options: For longer storage, freeze the steaks. Wrap each steak in plastic wrap, then in aluminum foil. Place them in a freezer-safe bag. They can last up to three months frozen. Be sure to label the bags with the date. - How long will it last in the fridge? Cooked steaks can stay fresh in the fridge for about three to four days. Always check for any off smells or changes in texture before eating. - Tips for quality maintenance: To keep your steaks tasty, store them away from strong-smelling foods. This prevents flavor absorption. Keep them in the coldest part of the fridge, usually at the back. - Best practices for reheating without drying out: Reheat your steaks gently. The oven works well for this. Preheat to 250°F (120°C). Place the steak on a baking sheet and cover it with foil. Heat for about 20-30 minutes. This keeps the meat moist. Alternatively, you can use a skillet over low heat. Add a little broth or water to the pan to create steam while reheating. The best steak for skillet cooking is ribeye. Its fat content makes it juicy and flavorful. Other great options are sirloin and New York strip. These cuts also sear well and stay tender. For a medium-rare steak, cook for 4-5 minutes on each side. For medium, extend the time to about 6-7 minutes per side. Always check the internal temperature; aim for 130°F for medium-rare and 140°F for medium. Yes, you can use chicken breast or pork chops. Adjust the cooking time. Chicken should reach 165°F, while pork needs to be at least 145°F. These meats absorb the garlic herb butter flavor well. Serve this steak with roasted veggies or mashed potatoes. A fresh salad or garlic bread pairs nicely too. For a complete meal, consider adding a glass of red wine to enhance the flavors. You now have all the tools to cook the perfect ribeye steak. We covered ingredients, from ribeye to herbs. The step-by-step instructions help you cook, baste, and rest the steaks. We also shared tips for doneness and safe storage. Variations let you explore different cuts and flavors. Enjoy your delicious steak, and impress your friends with your skills! Share this guide with others to spread the joy of cooking. Happy cooking!

Garlic Herb Butter Steak Skillet

A delicious skillet dish featuring ribeye steaks cooked with garlic and herbs in butter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 steaks ribeye steaks (about 1-inch thick)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • optional Fresh parsley, chopped (for garnish)

Instructions
 

  • Prepare the Steaks: Take the ribeye steaks out of the fridge and let them sit at room temperature for about 30 minutes. This helps them cook more evenly. Season both sides generously with salt and black pepper.
  • Heat the Skillet: In a cast-iron or heavy skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
  • Cook the Steaks: Add the seasoned steaks to the hot skillet. Cook for about 4-5 minutes on one side, without moving them, until a good sear forms.
  • Flip and Add Butter: Flip the steaks over, add the butter, minced garlic, rosemary, and thyme to the skillet. As the butter melts, use a spoon to baste the melted herb butter over the steaks for additional flavor. Cook for another 4-5 minutes for medium-rare or until your preferred doneness.
  • Rest the Steaks: Remove the steaks from the skillet and place them on a plate. Let them rest for about 5 minutes to allow the juices to redistribute.
  • Serve: Slice the steaks against the grain, drizzling with the garlic herb butter from the skillet. Garnish with fresh parsley if desired.

Notes

Let the steaks rest before slicing to retain juices.
Keyword butter, garlic, herbs, skillet, steak