Sear Roasted Rib Steak with Garlic Butter
Elevate your next steak night with this Sear Roasted Rib Steak with Garlic Butter recipe—a true showstopper for meat lovers! This dish highlights a beautifully marbled, bone-in rib steak that’s seared to perfection in a sizzling hot skillet, creating a deeply flavorful crust. After roasting to your preferred doneness, the steak is paired with a luxurious garlic butter infused with fresh parsley and thyme, adding richness and herbaceous aromas. With minimal prep and a simple yet elegant technique that combines stovetop searing and oven roasting, this recipe guarantees a tender, juicy steak packed with bold flavors in every bite. Perfect for date nights or special occasions, this restaurant-quality dish is easy to recreate at home and pairs wonderfully with roasted vegetables or a crisp green salad.
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Recipe Information
Ingredients
- 1 piece (about 1.5-2 inches thick, 1.5-2 pounds) bone-in rib steak
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons (softened) unsalted butter
- 2 cloves (minced) garlic
- 1 tablespoon (finely chopped) fresh parsley
- 1 teaspoon (chopped) fresh thyme
Instructions
Take the rib steak out of the refrigerator and allow it to come to room temperature for 30 minutes.
Preheat the oven to 400°F (200°C).
Pat the steak dry with paper towels and season generously on both sides with kosher salt and freshly ground black pepper.
Heat the olive oil in a large oven-safe skillet (preferably cast iron) over high heat until the oil is shimmering and just starting to smoke.
Carefully add the steak to the skillet and sear for 2-3 minutes on each side until a deep golden-brown crust forms.
Using tongs, sear the sides of the steak by holding it upright for about 30 seconds per edge to ensure all surfaces are browned.
Transfer the skillet to the preheated oven and roast for 8-12 minutes, or until the internal temperature of the steak reaches your desired doneness (120°F for rare, 130°F for medium-rare, 140°F for medium). Use a meat thermometer for accuracy.
Remove the steak from the oven, place it on a cutting board, tent it loosely with foil, and let it rest for 10 minutes.
While the steak rests, make the garlic butter. In a small bowl, combine the softened butter, minced garlic, parsley, and thyme. Mix until evenly blended.
Once rested, slice the steak against the grain into thick slices or serve whole.
Top the steak with a generous dollop of garlic butter and serve immediately.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 1442 mg | 63% | |
| Total Carbohydrate | 3.5 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.1 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 92 mg | 7% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1322 mg | 28% | |
*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.
