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!
Equipment
Ingredients
For the lemon and garlic herb ribeye steaks:
- 4 - 12 oz Ribeye Steaks
- 1 tbsp Salt
- 2 tsp Black Pepper
- ½ tsp Red Pepper Flakes
- 2 tbsp Canola Oil
- 6 tbsp Butter divided
- 10 Garlic Cloves smashed, divided
- 2 Rosemary Sprigs divided
- 8 Thyme Sprigs divided
For serving:
- 1 tsp Lemon Zest
- 1 tsp Basil minced
Instructions
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.
- 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.
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!
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, then whisk to combine.
- Rub the spices all over the steaks, rubbing it in on both sides, until completely covered.
- Next, add the steaks to a plate until ready to cook.
Don't forget the meaty sides of the steak too! Mine were super thick.
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.
- Cook the ribeyes for 4 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 with a spoon continuously for 2-4 minutes.
- Use the tongs to kiss the steaks just briefly on their sides, then remove from heat depending on your preference.
- Temp the steaks and when they are done to your liking, move to a plate until ready to eat.
- Repeat with remaining ingredients.
- Be sure to wait at least 10 minutes to slice the steaks. This keeps the yummy juices in!
Cooking in small batches allows for better airflow between the steaks!
Med-Rare 130-135 FMedium 140-145 FMedium-Well 150 FWell-Done 160 F
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!
Nutrition
Serving: 12oz steakCalories: 1080kcalCarbohydrates: 2gProtein: 72gFat: 89gSaturated Fat: 40gPolyunsaturated Fat: 5gMonounsaturated Fat: 44gCholesterol: 210mgSodium: 1300mgPotassium: 1200mgFiber: 0gSugar: 0gVitamin A: 1500IUVitamin C: 2mgCalcium: 50mgIron: 9mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
