Select Category

Garlic Butter Boneless Rib Eye

Garlic Butter Boneless Rib Eye

  • Print


  • 2 Boneless rib eye steaks, about 1 inch thick
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • 3 cloves Garlic, minced
  • Salt, to taste
  • Black pepper, to taste
  • Fresh thyme sprigs, for garnish


  1. Remove the rib eye steaks from the refrigerator and let them come to room temperature for about 30 minutes.
  2. Preheat your oven to 400F.
  3. Heat a large cast-iron skillet over high heat.
  4. Season the rib eye steaks generously with salt and pepper on both sides.
  5. Add the olive oil to the skillet and swirl to coat.
  6. Place the steaks in the skillet and cook for 3-4 minutes on each side, or until a crust forms and they are browned.
  7. Add the butter and minced garlic to the skillet and cook for 1-2 minutes, stirring constantly.
  8. Transfer the skillet to the preheated oven and roast for 5-7 minutes, or until the internal temperature reaches your desired level of doneness (135F for medium-rare, 145F for medium and 155F for well-done).
  9. Remove the skillet from the oven and let the steaks rest for a few minutes.
  10. Garnish with fresh thyme sprigs and serve.