Pan-Seared Ribeye with Garlic and Rosemary Butter

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A pan-seared ribeye is the single best entry point into restaurant-quality steak at home because the cut itself does most of the heavy lifting — the marbling that runs through a ribeye melts into the cooking surface during the sear and self-bastes the meat in a way leaner cuts (NY strip, sirloin, filet) cannot match. Choose 1 to 1.25-inch-thick steaks: thinner cuts overshoot medium-rare before the crust develops, and thicker steaks need a finishing oven step that a single skillet cannot deliver evenly. Cast iron is the right pan — it holds the 400°F+ surface temperature needed to sear without losing heat the instant cold meat hits the surface, and its mass keeps the temperature stable through the butter-baste finish that gives this recipe its name. Sear undisturbed for 3-4 minutes per side, then drop heat to medium, add butter, garlic cloves smashed with the side of a knife, and a few sprigs of fresh rosemary, tilt the pan, and spoon the foaming aromatic butter over the steak for the final 60-90 seconds. Pull at an internal temperature of 125°F (medium-rare); residual heat will carry the steak to ~130°F during the rest. The rest is non-negotiable — 5-7 minutes on a warm plate or board lets the muscle fibers relax so the juices reabsorb instead of pooling on the cutting board. On a keto template the macros line up cleanly: a 10-oz ribeye delivers roughly 55g protein and 60g fat with essentially zero net carbs, leaving room on the plate for buttered asparagus or roasted mushrooms. Pair with our keto dinner collection or browse the wider beef recipe catalog.

Ingredients

• 2 (8-ounce) ribeye steak
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Pat the ribeye steaks dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering.
2. Step 2: Add the ribeye steaks to the skillet and cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 125°F — use a meat thermometer for accuracy.
3. Step 3: Remove the steaks from the skillet and let them rest on a plate for 5 minutes. While the steaks rest, add the remaining 1 tbsp olive oil to the skillet over medium heat, then add the minced garlic and chopped rosemary, sautéing for 1 minute until fragrant without browning.
4. Step 4: Reduce heat to low, add the butter, and swirl until melted and fully combined with the garlic and rosemary. Pour the garlic-rosemary butter over the rested steaks.