Pan-Seared Ribeye with Garlic Herb Butter
Thick ribeye steaks seared in a smoking-hot cast-iron pan, then basted with foaming butter, garlic, thyme and rosemary — steakhouse results at home in about 15 minutes.
Nutrition per serving
half a steak (about 6 oz / 170 g raw)- Net carbs
- 1.2g
- Calories
- 604kcal
- Protein
- 30g
- Fat
- 52g
- Total carbs
- 1.6 g
- Fiber
- 0.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Steak au poivre: A crust of cracked peppercorns and a quick brandy-cream pan sauce: the French bistro classic.
- Press the cracked peppercorns firmly into both sides of the salted steaks and sear as written, basting with the butter and garlic only. Rest the steaks while you make the sauce.
- Pour off most of the fat and cook the shallot over medium heat for 1 minute. Take the pan off the heat, add the brandy (it can flare), return to the heat and let it bubble away, then add the broth and cream and simmer 3–4 minutes, until it coats a spoon. Spoon over the sliced steak.
Blue cheese crust: Crumbled blue cheese melted over the rested steaks under the broiler — a steakhouse favorite.
- After resting, set the steaks on a foil-lined sheet, top them with the blue cheese and broil about 4 inches (10 cm) from the element for 1–2 minutes, until it melts and bubbles. Slice and serve with the pan butter.
- Nice to have (optional)
-
6 sprigs fresh thymeleave out -
1 sprig fresh rosemaryleave out - Also add
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $28.36 for 4 servings ($7.09 each) · how we estimate
Instructions
-
At least 45 minutes before cooking (or up to a day ahead, uncovered in the fridge), season the steaks all over with the salt. Take them out of the fridge 30 minutes before cooking and pat them very dry.
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Heat a large cast-iron skillet over high heat for 4–5 minutes, until very hot. Add the oil and swirl; it should shimmer and just begin to smoke.
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Season the steaks with the pepper and lay them in the pan, away from you. Sear without moving for 3 minutes, until a deep brown crust forms, then flip and sear 2 minutes more. Use tongs to hold each steak on its fatty edge for 30–60 seconds.
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Lower the heat to medium. Add the butter, garlic, thyme and rosemary. When the butter foams, tilt the pan toward you and spoon the butter over the steaks continuously for 1–2 minutes.
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Check with an instant-read thermometer in the thickest part and take the steaks out at 145°F (63°C), the safe minimum for whole cuts of beef. They will climb a few degrees as they rest.
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Rest the steaks on a board for 5 minutes, then slice against the grain, spoon the garlic-herb butter from the pan over the top and sprinkle with parsley.
Tips for success
-
Salting ahead (dry-brining) seasons the meat all the way through and dries the surface, which gives a much better crust. - Open a window or turn on the fan: a properly hot pan will smoke. Avocado oil handles the heat far better than olive oil or butter.
- Serve with steakhouse creamed spinach and cauliflower mash for the full steakhouse dinner.
Nice to have, not needed
- A cast-iron skillet holds the heat needed for a deep crust — heavy stainless steel is the next best choice.
- An instant-read thermometer is the only sure way to hit your target temperature on a thick steak.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Doesn’t freeze well
Reheat: Warm sliced steak gently at 275°F (135°C) for 8–10 minutes, or eat it cold on salads.
Prep tip: Spoon the leftover pan butter over the steak before chilling — it keeps the meat moist when you reheat.
Refrigerate leftover steak up to 3 days. Slice it cold for salads, or warm it gently in a low oven so it doesn't overcook.
Variations
2 variations, each with its own ingredients and macrosSteak au poivre
FlavorA crust of cracked peppercorns and a quick brandy-cream pan sauce: the French bistro classic.
- coarsely ground black pepper → black peppercorns
- + ½ shallot
- + 3 tbsp brandy or cognac
- + ¼ cup beef broth
- + ½ cup heavy cream
- no fresh thyme
- no fresh rosemary
3.3 g net · 714 kcal · 32 g protein · 63 g fat · ≈$7.57 per serving (+2.1 g net carbs vs the original)
Blue cheese crust
FlavorCrumbled blue cheese melted over the rested steaks under the broiler — a steakhouse favorite.
- + 2 oz blue cheese
1.6 g net · 654 kcal · 33 g protein · 57 g fat · ≈$7.56 per serving (+0.4 g net carbs vs the original)
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