Ribeye steaks seared in a hot skillet and basted with butter, fresh rosemary, and thyme until perfectly crusted. Steakhouse-quality at home in 15 minutes.
Ingredients
- 2 ribeye steaks (1–1½ inches thick)
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- 2 Tbsp Worcestershire sauce
- 3 Tbsp unsalted butter
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
Instructions
Pat ribeye steaks dry with paper towels. In a small bowl, combine garlic powder, onion powder, salt, and pepper.
Rub seasoning evenly over both sides of steaks. Drizzle Worcestershire sauce over steaks and massage into meat.
Cover and marinate at room temperature for 30 minutes or refrigerate up to 4 hours. Heat a heavy skillet over medium-high heat until very hot.
Add butter and allow to melt and foam. Place steaks in skillet and sear for 3 to 4 minutes per side until a deep crust forms.
Add rosemary and thyme to pan. Tilt skillet and spoon melted herb butter over steaks continuously for 1 minute.
Remove steaks and let rest 5 to 10 minutes before slicing. Internal Temperature Guide • Medium Rare: 130–135°F (remove from pan at 125–128°F) • Medium: 140–145°F (remove at 135–138°F) • Medium Well: 150–155°F (remove at 145–148°F) • Well Done: 160°F+ (remove at 155°F)