Classic Pan-Seared Ribeye with Garlic Butter

Classic Pan-Seared Ribeye with Garlic Butter

Indulge in a perfectly seared ribeye steak enhanced with a rich garlic butter sauce. The lightweight MAGNAWARE 13-Inch Chef Skillet allows for quick heating, ensuring a beautifully caramelized crust while maintaining juiciness inside. This dish is a true celebration of steakhouse flavors right in your home!

Servings

4

Ingredients

• bone-in ribeye steaks (approximately 1.5 inches thick)
• olive oil
• kosher salt
• black pepper
• garlic
• unsalted butter
• fresh parsley
• skillet

Directions

1. Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes. This helps with even cooking.
2. Preheat your MAGNAWARE 13-Inch Chef Skillet over medium-high heat for about 5 minutes. This skillet is lightweight and designed to heat quickly and evenly, making it perfect for achieving a perfect sear.
3. Pat the ribeye steaks dry with paper towels. This is crucial for a good sear. Season both sides generously with kosher salt and black pepper.
4. Add the olive oil to the hot skillet and swirl to coat the bottom. The oil should shimmer immediately, indicating that the skillet is hot enough for searing.
5. Carefully place the ribeye steaks in the skillet, laying them away from you to avoid splatter. Sear the steaks without moving them for 4-5 minutes, until a deep brown crust forms. You can gently shake the skillet to ensure an even sear.
6. Flip the steaks using tongs and reduce the heat to medium. Add the smashed garlic cloves and butter to the skillet. Cook for another 4-5 minutes, basting the steaks with the melted butter using a spoon. Cook until the internal temperature reaches 130°F for medium-rare, or to your desired doneness.
7. Once cooked, transfer the steaks to a cutting board and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender bite.
8. Finish the dish by spooning the garlic butter and any pan juices over the steaks. Sprinkle with fresh parsley before slicing and serving.