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overhead image of ribeye steak on a white plate with asparagus and brussels sprouts beside it.
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Ribeye Steak Recipe

Super EASY and crazy delicious butter and garlic infused ribeye steak that's seared in a cast iron pan and finished off in the oven in less than 20 minutes
Course Main Course
Cuisine American
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 2 steaks
Calories 525kcal
Author Dina

Ingredients

Instructions

Rinse and pat steaks

  • Rinse the steaks and pat away any extra blood from the meat using a paper towel. Drizzle olive oil over each side of the steaks.

Season the meat

  • Evenly spread the 2 pressed garlic cloves on both sides of the steaks and generously season with the Chicago steak seasoning.

Sear and finish in the oven

  • Heat 2 tbsp of olive oil in a cast-iron ribbed grill pan over high heat. Sear both sides of the steak in the cast iron pan until well browned.
  • Place 1/2 tbsp of butter on each steak and cook uncovered in the oven at 400 degrees Fahrenheit for about 8 minutes. Use an instant-read thermometer to get the right temperature for your steaks. See notes for steak doneness.

Notes

Temperatures for Steak Doneness
  • Well done: 155-165 degrees Fahrenheit
  • Medium well: 145 degrees Fahrenheit
  • Medium: 135-145 degrees Fahrenheit
  • Medium rare: 130 to 135 degrees Fahrenheit (most people prefer it this way)
  • Rare: 120-130 degrees Fahrenheit

Nutrition

Calories: 525kcal | Protein: 45g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 153mg | Sodium: 168mg | Potassium: 605mg | Vitamin A: 210IU | Vitamin C: 0.9mg | Calcium: 21mg | Iron: 3.9mg