This ribeye steak is juicy and flavorful, paired with a rich roasted garlic pan sauce that takes it to the next level. It’s perfect for special dinners or just because!
Honestly, who can resist that buttery garlic goodness? I love drizzling it over the steak, making each bite even more delicious. You’ll feel like a gourmet chef! 😋
Key Ingredients & Substitutions
Ribeye Steak: This cut is tender and flavorful, perfect for high-heat cooking. If ribeye isn’t available, consider using sirloin or New York strip as alternatives, though they might be slightly less tender.
Olive Oil: While olive oil adds a nice flavor, feel free to substitute with avocado oil if you need a higher smoke point for searing. It works well without altering the taste much.
Roasted Garlic: Roasting garlic gives it a sweet and mild flavor. You can substitute with fresh minced garlic, but reduce the amount since raw garlic is more pungent. About one clove, finely minced, should work.
Shallots: These add a delicate, sweet flavor. If you don’t have shallots, yellow onions can be a substitute, though they may give a stronger taste.
Wine: You can use any dry white or red wine. If you prefer to skip the wine, increase the beef broth by 1/4 cup and add a splash of vinegar for acidity.
How Do I Get the Perfect Sear on My Steak?
Searing the steak is crucial for flavor. Start by allowing your ribeye to come to room temperature, which helps it cook evenly. Pat it dry to remove excess moisture; this ensures a nice crust forms.
- Heat your skillet until it’s very hot and add olive oil. Look for that shimmering effect!
- Add the steak and don’t move it for 4-5 minutes. This creates a great crust.
- Flip the steak and add butter, using a spoon to baste the top for more flavor.
- Use a meat thermometer for perfect doneness: 130°F for medium-rare.
Let the steak rest after cooking to keep it juicy. Enjoy this step for a delicious result!
How to Make Ribeye and Roasted Garlic Pan Sauce
Ingredients You’ll Need:
For the Steak:
- 1 ribeye steak (about 12 oz)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
For the Pan Sauce:
- 4 cloves roasted garlic, mashed
- 1/4 cup finely chopped shallots
- 1/2 cup beef broth
- 1/4 cup dry white wine or red wine
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 tablespoon fresh chopped parsley
- 1 sprig fresh rosemary (for garnish and sauce)
For Serving:
- 1/2 cup mashed potatoes (optional)
How Much Time Will You Need?
This delicious ribeye with roasted garlic pan sauce takes about 15 minutes of prep time and around 15-20 minutes of cooking time. You’ll have a tasty meal ready in about 35-40 minutes!
Step-by-Step Instructions:
1. Prepare the Ribeye:
Start by taking the ribeye steak out of the refrigerator about 30 minutes before cooking. This allows it to come to room temperature, which helps it cook evenly. Pat the steak dry with paper towels and season both sides generously with salt and freshly ground black pepper. This will ensure great flavor!
2. Sear the Steak:
Heat the olive oil in a heavy skillet or cast iron pan over medium-high heat until it’s shimmering. Carefully add the ribeye to the hot pan and sear it for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. In the last 2 minutes of cooking, add 1 tablespoon of butter to the pan. Use a spoon to baste the steak with the melted butter to enhance its flavor. Once done, remove the steak from the pan and let it rest on a plate, loosely covered with foil.
3. Make the Roasted Garlic Pan Sauce:
In the same pan where you cooked the steak, reduce the heat to medium and add the remaining 2 tablespoons of butter. Add the chopped shallots and sauté them until they are translucent, about 2-3 minutes. Then stir in the mashed roasted garlic and thyme, cooking for another minute until fragrant.
Next, pour in the wine to deglaze the pan, scraping up any delicious browned bits from the bottom. Let this simmer and reduce by half, which should take about 2-3 minutes. Then, add the beef broth and continue to simmer until the sauce thickens slightly, about 4-5 minutes. Finally, stir in the chopped parsley, and adjust the seasoning with salt and pepper to taste.
4. Serve!
Slice the rested ribeye steak against the grain for tender pieces. Arrange the slices on a plate alongside a scoop of mashed potatoes if you like. Spoon the roasted garlic pan sauce generously over the steak and garnish with a sprig of fresh rosemary for a lovely touch.
5. Enjoy!
Dig in immediately and feel free to pair your meal with your favorite sides or a nice glass of wine!
Can I Use Different Cuts of Steak for This Recipe?
Absolutely! While ribeye is fantastic for its flavor and tenderness, you can also use cuts like sirloin or New York strip. Just adjust cooking times as needed based on the thickness and type of cut you choose.
Can I Prepare the Pan Sauce Without Wine?
Yes! If you prefer to skip the wine, simply replace it with an additional 1/4 cup of beef broth and add a splash of vinegar or lemon juice for acidity. This will still give you a flavorful sauce without the alcohol.
How Do I Store Leftovers Properly?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the steak and pan sauce separate to maintain texture. To reheat, gently warm on the stove or in the microwave, stirring the sauce occasionally.
What Should I Serve with Ribeye and Roasted Garlic Pan Sauce?
This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad. The creamy texture of mashed potatoes complements the rich flavor of the pan sauce beautifully!
