Lemon and Garlic Herb Ribeye Steaks

Steak is one of those ingredients that we get to have every once in a while, and BOY – is it a treat! For me, there is nothing like the perfectly seasoned, perfectly cooked, juicy steak! It’s hard to beat! These Lemon and Garlic Herb Ribeye Steaks were rubbed with spices and seared in a cast iron skillet. I basted the ribeye with butter, garlic, and fresh herbs, then served them hot with some fresh lemon zest and basil on top. It felt straight out of a restaurant and took seriously no time at all to make!

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Why make steak in the cast iron skillet? And why ribeye?

The cast iron is actually my favorite vessel to cook a steak. The seasonings from the pan, the control that you can get doing it this way, the way you can baste the steak by tipping the pan and continuously spooning garlic butter over it – I mean, it’s a no brainer for me. Sure, grilling a steak is awesome, but in my opinion, nothing beats that cast iron cook.

As for ribeye, I think this cut is super underrated! A lot of people think they’re just covered in fat. The truth is, in a quality ribeye, it isn’t just fat – it’s marbling. The intramuscular fat aka the marbling, has a lower melting point, which is why the steak is so buttery and literally melts in your mouth! Pretty interesting stuff!

Did you know?

Because ribeyes are already so tender, acids like lemon juice don’t do much to tenderize them. Instead, the lemon helps to emulsify the herb oils into the crust of the steak, while brightening the fat flavor.

When basting a steak with butter, the butter browns which causes the Maillard reaction. This is the same thing that happens when caramelizing onions! Spooning the garlic butter over the steak is literally just painting it with extra nutty, browned flavor. The garlic softens and becomes sweet instead of burning, and those herbs pop and come to life, releasing their essential oils directly into the crust of the meat. Now that is some science to drool over!

What ingredients do I need to make this?

For the lemon and garlic herb ribeye steaks:

Ribeye Steaks
Salt
Black Pepper
Red Pepper Flakes
Canola Oil
Butter
Garlic
Rosemary
Thyme

For serving:

Lemon Zest
Basil

What equipment do I need?

• Measuring Cups and Spoons
• Cast Iron Skillet
• Whisk
• Zester
• Cutting Board
• Chef Knife
• Tongs
• Meat Thermometer
• Small Dish

How do I make it?

To prep the ingredients:

To get started on this recipe, first take the steaks out of the fridge and add them to a plate. Allow them to sit out at room temperature for about 25-30 minutes.

I got my steaks from Omaha Steaks and I mean, how beautiful are they?! I thought the easy to open packaging and perforation was such a nice touch too!

Pro Tip: Allowing the steaks to sit out like this allows the meat to come down to room temperature which helps achieve a more even cook. It also creates an incredible deep sear and keeps the steak juicier too!

While those sit, let’s prep the rest of the ingredients!

Peel and crush the garlic cloves, wash and dry the rosemary and thyme, and zest the lemon. Mince up the basil, then set everything off to the side until ready to use.

To prep the steaks:

Once the steaks have come down to room temperature, pat them very dry on both sides with paper toweling. In a small dish, add the salt, black pepper, and red pepper flakes.

Whisk to combine.

Rub the spices all over the steaks, rubbing it in on both sides, until completely covered.

Pro Tip: Don’t forget the meaty sides of the steaks! Mine were thick!

Next, add the steaks to a plate until ready to cook.

To cook the lemon and garlic herb ribeye steaks:

In a large cast iron skillet on medium, heat the canola oil until very hot. Add the steaks to the pan, cooking them in batches of two at a time.

Pro Tip: Cooking in small batches allows for better airflow between the steaks!

Cook the ribeyes for a few minutes, undisturbed, then flip with a tong. Add half of the butter, half of the crushed garlic cloves, a rosemary sprig, and half of the thyme sprigs to the hot pan.

Once the butter starts melting, tip the pan from side to side, basting the steaks continuously for several minutes. Use the tongs to kiss the steaks just briefly on their sides.

Remove from heat depending on your preference.

Med-Rare 130-135 F
Medium 140-145 F
Medium-Well 150 F
Well-Done 160 F

Temp the steaks and when they are done to your liking, move to a plate until ready to eat.

Repeat with remaining ingredients.

Wait several minutes to slice the steak. This keeps all of those yummy juices in!

To serve:

Top the Lemon and Garlic Herb Ribeye Steaks with lemon zest and fresh basil, then serve with your favorite sides. Try my creamy mashed potatoes! Enjoy!

Tips:

• Depending on the size of your steaks, you may need to adjust the cook time a little. My recipe uses 12 oz steaks. If cooking a 10 oz steak, reduce the cooking time by 1 minute per side. For an 8 oz steak, reduce the cooking time by 2 minutes per side, and so on.
• If you don’t have a cast iron skillet, you could use a stainless-steel skillet. This will still give a delicious, caramelized crust!
• No canola oil? Any other high heat oil will do such as vegetable oil, grapeseed oil, avocado oil, or any other neutral/high heat oil.
• These lemon and garlic herb ribeye steaks will keep for 3-4 days if stored in an airtight container in the refrigerator.
• To reheat, microwave the whole steak in 30 second intervals, slicing it afterwards. This prevents it from overcooking and drying out in the microwave.

Obsessed with steak too? Try these!

• Flank Steak Fajitas
• Steak Melt
• Southwest Steak Salad

Love using the cast iron skillet?

• Spicy Fried Chicken Sandwich
• Chili Verde
• Hot Honey Fried Chicken Thighs