Cooking Tips
Garlic Butter Rosemary Ribeye Steaks
Thick-cut ribeyes seared to a caramelized crust and basted in garlic butter with rosemary — pure steakhouse style.
By Steak House Diaries Editorial Desk | Published | Updated | 2 min read
Sometimes the best recipe is the simplest one done properly: a thick ribeye, a ripping-hot pan, and garlic butter with rosemary and thyme basted over the top until the crust is deep brown and the center is tender. No sauce needed, no marinade required — just good beef, good butter and a thermometer. This is the steakhouse plate, at home.
Ingredients
3 thick-cut ribeye steaks (about 350–450 g each)
2 tbsp olive oil
4 tbsp unsalted butter
6 garlic cloves, minced or smashed
3 sprigs fresh rosemary
3 sprigs fresh thyme
1½ tsp salt, or to taste
1 tsp freshly ground black pepper
½ tsp garlic powder
½ tsp smoked paprika (optional)
1 tbsp chopped fresh parsley
Method
Bring the steaks to room temperature for 30 minutes and pat very dry. Season generously with salt, pepper, garlic powder and smoked paprika if using.
Heat the olive oil in a heavy pan over high heat until just smoking.
Sear the steaks for 3–4 minutes per side without moving them, until a deep brown crust forms.
Lower the heat to medium, add the butter, garlic, rosemary and thyme, and baste the steaks with the foaming butter for 1–2 minutes.
Cook until the steaks reach 145°F (63°C) for medium-rare, then rest for 5–10 minutes before slicing so the juices settle.
Spoon over the garlic butter from the pan, scatter with parsley and serve.
Cooking Tips
A dry surface is everything — pat the steaks well and do not salt them so early that moisture pools on top.
Resting is non-negotiable; cutting too soon spills the juices onto the board.
Use a thermometer rather than guessing — a few degrees is the difference between medium-rare and overdone.
Frequently asked questions
How thick should the steaks be?
About 2.5–3 cm is ideal — thick enough to build a crust without overcooking the center.
Can I grill these instead?
Yes — grill over high heat for 3–4 minutes per side, then move to indirect heat and baste with the garlic butter until 145°F (63°C).