Steakhouse Rib Eye
Elevate your dinner game with this sizzling Steakhouse Rib Eye, a recipe that perfectly captures the essence of a classic steakhouse experience. Featuring a juicy, well-marbled rib eye steak seared to golden perfection in a smoking-hot cast-iron skillet, this recipe unlocks bold, beefy flavors with a simple yet impactful seasoning blend of salt, black pepper, and garlic powder. Enhanced by an aromatic butter baste infused with fresh rosemary, thyme, and smashed garlic, every bite is rich and full of savory depth. With just 10 minutes of prep and 15 minutes of cook time, this steak is not only easy but incredibly rewarding. Let the steak rest after cooking to ensure tender, melt-in-your-mouth results, and serve alongside classic sides like creamy mashed potatoes or crisp Caesar salad for an authentic steakhouse meal at home. Perfect for date nights or special occasions, this Steakhouse Rib Eye is a true showstopper!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Rib eye steak (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Freshly ground black pepper
- 0.5 teaspoon Garlic powder
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
- 2 cloves Garlic cloves (smashed)
Instructions
Take the rib eye steak out of the refrigerator about 30 minutes before cooking to allow it to come to room temperature.
Generously season both sides of the steak with salt, freshly ground black pepper, and garlic powder. Pat the seasonings into the meat to ensure they stick.
Preheat a cast-iron skillet over high heat for 5 minutes until it is smoking hot.
Drizzle the olive oil into the hot skillet and swirl to coat the bottom of the pan.
Carefully place the steak in the skillet and sear for 2-3 minutes without moving it to develop a deep golden-brown crust.
Flip the steak and sear the other side for an additional 2-3 minutes.
Turn the heat down to medium and add the butter, rosemary sprigs, thyme sprigs, and smashed garlic cloves to the skillet.
Tilt the skillet slightly and use a spoon to baste the steak with the melted butter and herb mixture. Continue basting for 1-2 minutes.
Check the internal temperature of the steak using an instant-read thermometer: 120°F for rare, 130°F for medium rare, 140°F for medium, and 150°F for medium well. Adjust cook time as needed to achieve desired doneness.
Remove the steak from the skillet and place it on a cutting board. Cover loosely with aluminum foil and let it rest for 5-7 minutes to allow the juices to redistribute.
Slice the steak against the grain and serve immediately. Pair with your favorite steakhouse sides like mashed potatoes, creamed spinach, or a crisp Caesar salad.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.7 g | 186% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 90 mg | 7% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1348 mg | 29% | |
*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.
