Nothing beats the rich, hearty flavor of a perfectly cooked steak, and the Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe is an absolute game-changer. This dish transforms a simple rib-eye into an unforgettable meal with a luscious crust, aromatic garlic, and fresh rosemary elevating every bite. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings a touch of gourmet right to your kitchen with minimal fuss and maximum flavor.

Ingredients You’ll Need

The image shows two raw steaks with marbled white fat on a piece of brown parchment paper placed on a white marbled surface; around the steaks, there are small clear glass bowls containing pale yellow butter and peeled garlic cloves, a small wooden bowl with black pepper, a white bowl filled with salt, and a clear glass bottle filled with golden olive oil; sprigs of fresh green rosemary and scattered pieces of chopped rosemary are also visible nearby, all arranged neatly. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe lies in its simplicity. Each ingredient is carefully chosen to enhance the taste, texture, and aroma of the steak, making every element count. Fresh herbs and quality butter add depth, while a good cut of meat and seasoning are the foundation of this dish.

2 lbs. New York strip or rib-eye steaks (about 1″ thick): These meaty cuts offer the perfect balance of tenderness and bold flavor.
2 tablespoons avocado oil: A high smoke point oil, ideal for a hot sear without burning.
2 tablespoons unsalted butter: Adds richness and helps carry the garlic and rosemary flavors.
2 cloves garlic (smashed and peeled): Infuses the butter with a beautiful, savory aroma.
1 sprig fresh rosemary: Brings a piney, fragrant note that complements beef wonderfully.
Sea salt and freshly ground black pepper: Essential for seasoning and creating that irresistible crust.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe

Step 1: Season Your Steaks

Patting your steaks dry with a paper towel is a crucial step that helps create that crave-worthy crust. Generously season both sides with sea salt and freshly ground black pepper, giving the beef a beautiful, savory base. Letting the steaks come to room temperature for at least 30 minutes ensures even cooking, so patience truly pays off here.

Step 2: Heat and Sear

Preheat a large cast iron skillet over medium-high heat, the perfect vessel for a solid sear. When it’s hot, add the avocado oil and coat the pan’s surface evenly. Carefully place your steaks in the skillet, feeling the satisfying sizzle as they hit the pan. Cook for about 3 to 4 minutes on the first side without moving them, allowing a golden brown crust to form. Once they release easily, flip and cook another 3 to 4 minutes, keeping an eye on your desired doneness with a reliable meat thermometer.

Step 3: Baste with Butter, Garlic, and Rosemary

Lower the heat to medium during the last minute of cooking and add unsalted butter, smashed garlic cloves, and a fresh rosemary sprig to the pan. Once the butter melts, tilt the skillet gently and use a spoon to baste the steaks with the fragrant butter mixture. This basting step infuses deep, rich flavors that make the Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe truly unforgettable.

Step 4: Rest and Serve

Removing the steaks from the heat, resist the urge to cut right away. Resting the meat for about 5 minutes allows the juices to redistribute, ensuring every bite is juicy and tender. Serve the steaks whole or slice against the grain to maximize tenderness, and get ready to enjoy a bite of pure steak perfection.

How to Serve Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe

Two cooked steaks with a brown, slightly crispy surface lie side by side in a black pan. The steaks have some texture from the cooking, showing grill marks and a mix of dark and light brown shades. Small spots of oil or juices shine around them in the pan. Around the pan, on a white marbled surface, are small bowls containing butter, garlic cloves, and coarse salt, adding details to the cooking scene. A white and gray striped cloth is near the pan’s bottom left. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a sprinkle of flaky sea salt or a few fresh rosemary leaves add an elegant touch and fresh contrast to the rich steak. A drizzle of extra melted garlic butter right before serving can amp up the indulgence even further.

Side Dishes

This steak pairs beautifully with classic sides like garlic mashed potatoes or roasted vegetables. Crisp sauteed green beans or a fresh arugula salad with lemon vinaigrette provide brightness and texture balance, making the entire meal feel thoughtfully composed.

Creative Ways to Present

For a special occasion, present the Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe sliced on a large wooden board, surrounded by sprigs of rosemary and lemon wedges. Individual plating with a swipe of chimichurri or a dollop of horseradish cream offers a fresh twist and impressive flair that guests will love.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, wrap leftover steak tightly in foil or place in an airtight container. Refrigerate promptly, and consume within 3 to 4 days to retain the best texture and flavor.

Freezing

While fresh steak is best, you can freeze cooked steak by wrapping tightly in plastic wrap followed by foil, or using a vacuum-sealed bag. Frozen portions maintain their quality for up to 2 months; just be sure to thaw in the refrigerator overnight before reheating.

Reheating

To avoid overcooking, reheat steak gently in a low oven (about 250°F) until warmed through, or sear briefly in a hot pan with a bit of butter to refresh the crust. Avoid microwaving as it can toughen the meat and dry it out.

FAQs

What cut of steak is best for this recipe?

The Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe shines with rib-eye or New York strip steaks around 1 inch thick, which provide a flavorful, juicy bite and hold up beautifully to high-heat searing.

How do I know when the steak is done?

Using a meat thermometer is the most reliable way to check doneness: 125°F for rare, 135°F for medium rare, 145°F for medium, 150°F for medium well, and 160°F plus for well done.

Can I use dried herbs instead of fresh rosemary?

Fresh rosemary is preferred for its vibrant aroma, but if you only have dried, use about a third of the amount and add it early in the cooking process to allow time for the flavor to develop.

Is it okay to use other oils instead of avocado oil?

Absolutely! Any high smoke point oil like grapeseed, canola, or refined olive oil works well for searing without burning.

What’s the secret to a perfect crust?

The key is to thoroughly dry the steak, season generously, use a very hot pan, and avoid moving the steak until it naturally releases. This develops that irresistible golden crust full of flavor.

Final Thoughts

If you’re looking to impress or simply indulge in a steak that’s bursting with flavor and character, the Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe is your go-to. With straightforward steps and ingredients that celebrate the natural taste of beef, this dish promises a meaty masterpiece you’ll want to make again and again. Give it a try—you deserve it!

Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe

Print Recipe

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3.9 from 10 reviews

This Pan Seared Steak recipe delivers a perfectly crusted, juicy steak cooked in a cast iron pan with aromatic butter, garlic, and rosemary. Ideal for steak lovers seeking a simple yet flavorful stovetop method to achieve restaurant-quality results at home.

Author: Paula
Prep Time: 10 minutes (plus 30 minutes for bringing steaks to room temperature)
Cook Time: 8-10 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Steaks

2 lbs. New York strip or rib-eye steaks (about 1″ thick)

For Cooking

2 tablespoons avocado oil (or your favorite high heat oil)
2 tablespoons unsalted butter
2 cloves garlic (smashed and peeled)
1 sprig fresh rosemary
Sea salt (to taste)
Freshly ground black pepper (to taste)

Instructions

Season Steaks: Pat the steaks dry thoroughly with a paper towel. Generously season both sides of the steaks with sea salt and freshly ground black pepper. Let the steaks come to room temperature for at least 30 minutes to ensure even cooking.
Heat Pan: Place a large cast iron pan over medium-high heat and let it heat up thoroughly. Add the avocado oil and swirl it around to coat the bottom of the pan evenly.
Sear Steaks: Place the steaks carefully in the hot pan. Cook the first side without moving until a golden brown crust forms, about 3-4 minutes. When the steaks naturally release from the pan, flip and cook the other side for another 3-4 minutes or until steaks reach your preferred doneness. Use a thermometer to check: 125°F for rare, 135°F for medium rare, 145°F for medium, 150°F for medium well, and 160°F+ for well done.
Baste with Butter: In the last minute of cooking, reduce the heat to medium. Add the butter, smashed garlic cloves, and fresh rosemary sprig to the pan. Once the butter melts, tilt the pan to pool the butter mixture on one side. Use a spoon to continuously baste the steaks with the flavorful butter until done.
Rest and Serve: Remove the steaks from the pan and let them rest for about 5 minutes to allow juices to redistribute evenly. Slice against the grain or serve whole. Enjoy your perfectly pan seared steak!

Notes

Allowing the steaks to come to room temperature before cooking promotes even cooking and better searing.
Use a meat thermometer to ensure perfect doneness; resist cutting into the steak to check as it releases juices prematurely.
Resting the steak after cooking is critical to preserve juiciness and tenderness.
You can substitute the avocado oil with other high smoke point oils like grapeseed or sunflower oil.
For extra flavor, add additional herbs like thyme or a few whole peppercorns during basting.

Pan Seared Rib-Eye Steak with Garlic and Rosemary Recipe

Ingredients You’ll Need