Last Minute Rib Eye Steaks
Elevate your weeknight dinner game with these effortless yet luxurious Last Minute Rib Eye Steaks. Perfect for two, this quick recipe delivers restaurant-quality results in under 20 minutes. Featuring perfectly seared rib eye steaks crusted with a simple blend of olive oil, kosher salt, black pepper, and garlic powder, they’re basted in a luscious herb-infused butter with fresh rosemary and thyme for incredible depth of flavor. The optional squeeze of lemon juice adds a bright, zesty finish, making this dish as sophisticated as it is simple. Ideal for busy nights or impromptu dinners, these steaks are a mouthwatering solution for when time is short but expectations are high.
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Recipe Information
Ingredients
- 2 pieces rib eye steaks
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 pieces optional: lemon wedges
Instructions
Remove the rib eye steaks from the refrigerator and let them come to room temperature for 20-30 minutes if time allows. Pat them dry with paper towels.
Rub both sides of the steaks with olive oil, then season evenly with kosher salt, black pepper, and garlic powder.
Preheat a cast-iron skillet or heavy-bottomed pan over high heat for 2-3 minutes. The pan should be very hot before adding the steaks.
Place the rib eye steaks in the skillet and sear without moving for 2-3 minutes, until a golden-brown crust forms.
Flip the steaks and sear the other side for another 2-3 minutes. Reduce the heat to medium.
Add unsalted butter, rosemary, and thyme to the skillet. Tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herbs for 2-3 minutes.
Check the internal temperature of the steaks using an instant-read thermometer: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium. Remove the steaks from the skillet when they are 5°F (3°C) below the desired doneness, as they will continue to cook while resting.
Transfer the steaks to a cutting board and let them rest for 5 minutes, loosely covered with foil.
Serve the rib eye steaks whole or sliced, with a drizzle of the herb butter from the skillet. Add a squeeze of lemon juice if desired.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.6 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 930 mg | 20% | |
*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.
