Pan-Seared Bone-In Ribeye Steak with Garlic Herb Butter

ByHeather Schiefelbein
Close-up of butcher presenting a marbled beef steak on a tray, ready for cooking.

A bone-in ribeye is one of the easiest ways to turn an ordinary dinner into something memorable. The marbling brings plenty of flavor, the bone helps protect the meat as it cooks, and a quick skillet sear gives you a deep browned crust without complicated steps. This recipe keeps the method straightforward: dry-brine briefly, sear hard, baste with garlic herb butter, then rest before slicing.

Recipe at a glance

  • Yield: 2 servings
  • Prep time: 15 minutes, plus 30 minutes dry-brining
  • Cook time: 15 to 20 minutes
  • Total time: About 1 hour

Ingredients

  • 1 bone-in ribeye steak, 1 1/4 to 1 1/2 inches thick, about 1 1/2 to 2 pounds
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon neutral oil, such as avocado or grapeseed
  • 3 tablespoons unsalted butter, divided
  • 2 garlic cloves, lightly smashed
  • 2 sprigs fresh thyme or rosemary
  • 1 tablespoon chopped parsley, optional
  • Flaky salt, for finishing, optional

Instructions

  1. Dry-brine the steak. Pat the ribeye dry with paper towels. Season both sides evenly with the kosher salt and black pepper. Set it on a rack over a plate or tray and let it sit at room temperature for 30 minutes. If you have more time, you can refrigerate it uncovered for up to 8 hours, then let it sit out for 20 to 30 minutes before cooking.
  2. Heat the skillet. Place a heavy cast-iron or stainless-steel skillet over medium-high heat for 3 to 5 minutes, until very hot. Add the oil and swirl to coat the pan.
  3. Sear the first side. Lay the steak in the skillet and press it down lightly so the surface contacts the pan. Cook without moving it for 3 to 4 minutes, until the bottom is deeply browned.
  4. Flip and sear the second side. Turn the steak over and cook for another 3 to 4 minutes. If there is a fat cap, briefly sear the edge with tongs for 30 to 45 seconds.
  5. Add the butter baste. Lower the heat to medium. Add 2 tablespoons of the butter, the garlic, and the thyme or rosemary. As the butter melts and foams, tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes.
  6. Check temperature and finish cooking. Insert an instant-read thermometer into the thickest part of the meat, away from the bone. For beef steak, USDA guidance calls for a minimum internal temperature of 145°F, followed by a 3-minute rest. If the steak is not there yet, keep cooking in short 1-minute bursts, basting once more if needed, until it reaches temperature.
  7. Rest the steak. Transfer the ribeye to a cutting board or plate. Top with the remaining 1 tablespoon butter and let it rest for 3 minutes. The juices settle back into the meat during this rest, which helps keep the slices juicy.
  8. Slice and serve. Slice against the grain, if desired, or serve the steak whole. Spoon any melted butter from the board over the top and finish with parsley or a pinch of flaky salt.

Doneness cues

Use the thermometer first, not color alone. A bone-in ribeye cooked to 145°F and rested will usually look juicy and lightly pink in the center. If you prefer the steak a little more done, let it rest briefly after it reaches 145°F, then check the texture before slicing. The meat should feel springy, not soft and wet.

Tips

  • Bring the steak closer to room temperature before cooking so it sears before the center overcooks.
  • Use a heavy skillet for the best crust. Thin pans lose heat quickly.
  • If the garlic starts to brown too fast, lower the heat and keep basting.
  • For a milder finish, swap thyme or rosemary for a few sage leaves.
  • If you want a smoky note, finish the steak with a tiny pinch of smoked paprika in the butter, but keep the seasoning light so the beef flavor stays front and center.

Serving ideas

Serve this ribeye with mashed potatoes, roasted asparagus, sautéed green beans, or a crisp salad with a sharp vinaigrette. It also pairs well with skillet mushrooms, baked potatoes, or warm crusty bread for soaking up the garlic herb butter. For a simple steakhouse-style dinner, add a wedge salad and a vegetable side.

Storage notes

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven, or slice it cold and add it to salads, rice bowls, or sandwiches. Keep cooked steak refrigerated within 2 hours of cooking, and do not leave it at room temperature for long once it has rested and been served.

For food safety, use a clean thermometer and check the thickest part of the steak away from the bone. USDA’s food-safety guidance recommends cooking beef steaks to 145°F with a 3-minute rest, and that simple check makes home steak night a lot more dependable.

Sources

As an author for CyrusRamsey.com, I specialize in interviewing restaurant owners to uncover the unique stories behind their culinary creations. Through these in-depth conversations, I dive into diverse culinary cultures and traditions, bringing fresh insights to my readers. I am dedicated to researching the most accurate and up-to-date information, ensuring my articles are rich, authentic, and informative for both modern food lovers and those who appreciate the classic, old-fashioned ways of cooking. I strive to create content that offers a little something for everyone, from seasoned foodies to kids who love joining us in the kitchen. Blending current trends with timeless techniques, I aim to make my writing relatable and engaging, whether I’m exploring a trendy eatery or revisiting beloved recipes. My goal is to provide an inclusive, enjoyable reading experience that leaves readers inspired to try something new.

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