- 2 pounds bone-in ribeye steak
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon olive oil
- to taste salt
- to taste black pepper
- Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes.
- Preheat your grill or skillet to high heat.
- Season the steak generously with salt and black pepper on both sides.
- In a small bowl, mix together the butter, minced garlic, and chopped rosemary.
- Add olive oil to the hot skillet or grill.
- Place the ribeye steak in the skillet or on the grill and cook for 4-5 minutes per side for medium-rare, or to your preferred doneness.
- During the last minute of cooking, add the garlic rosemary butter to the pan and spoon it over the steak.
- Remove the steak from heat and allow it to rest for 10 minutes before slicing.
- Serve with the melted garlic rosemary butter drizzled on top.
Notes
- For extra flavor, marinate the steak with garlic and rosemary overnight.
- Letting the steak rest after cooking allows the juices to redistribute.
- Author: Souzan
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling or Pan-Seared
- Cuisine: American
- Diet: Carnivore