Garlic and Rosemary Steak
Indulge in the ultimate steakhouse experience at home with this mouthwatering Garlic and Rosemary Steak recipe! Featuring juicy ribeye steaks seared to perfection in a hot cast-iron skillet, this dish boasts a golden crust and tender, flavorful interior. Enhanced by aromatic smashed garlic, fresh rosemary sprigs, and a rich butter baste, every bite is infused with savory decadence. Perfect for a quick yet elegant dinner, this recipe takes just 20 minutes from start to finish, making it an ideal choice for busy weeknights or special occasions. With tips for achieving your desired doneness and a drizzle of buttery, herb-infused sauce, this steak recipe is truly irresistible. Serve it alongside roasted vegetables or creamy mashed potatoes for a restaurant-quality meal right in your own kitchen!
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Recipe Information
Ingredients
- 2 pieces (8-10 oz each) Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces (peeled and smashed) Garlic cloves
- 2 sprigs Fresh rosemary sprigs
- 2 tablespoons Unsalted butter
Instructions
Take the ribeye steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Pat the steaks dry with a paper towel to remove excess moisture. Season both sides generously with salt and black pepper.
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
Carefully place the steaks into the skillet. Let them sear undisturbed for 3-4 minutes on one side, until a golden-brown crust forms.
Flip the steaks using tongs and sear the other side for another 3-4 minutes for medium-rare, adjusting the time based on your desired doneness.
Add the garlic cloves, rosemary sprigs, and butter to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics for 1-2 minutes.
Check the internal temperature of the steaks with a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and so on.
Remove the steaks from the skillet and place them on a cutting board. Cover loosely with foil and let them rest for 5 minutes to retain their juices.
Slice the steaks against the grain and serve immediately with the buttery garlic-rosemary sauce from the skillet drizzled on top.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 48.0 g | 240% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 4225 mg | 184% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.0 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
