why make this recipe
This Garlic Rib Eye Steak is fast and full of flavor. It uses simple ingredients you likely have. You get a juicy steak with a bright garlic taste. It works for a weeknight dinner or a special meal.
introduction
This recipe shows how to cook a rib eye with garlic and olive oil. The method is pan-searing. It keeps the meat tender and gives a nice crust. You will rest the steak so juices stay inside.
how to make Garlic Rib Eye Steak
Bring the steak to room temperature, season it, and sear it in a hot pan with olive oil and garlic. Cook 4–5 minutes per side for medium rare. Let it rest, then slice. Use fresh herbs to finish if you like.
Ingredients :
- 1 rib eye steak
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh herbs (optional, for garnish)
Directions :
- Take the rib eye steak out of the refrigerator and let it come to room temperature, about 30 minutes.
- Season the steak generously with salt and pepper on both sides.
- Heat olive oil in a pan over medium-high heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Place the steak in the pan and cook for 4-5 minutes on each side for medium rare, adjusting the time for desired doneness.
- Remove the steak from the pan and let it rest for 5-10 minutes.
- Slice and serve garnished with fresh herbs, if desired.
how to serve Garlic Rib Eye Steak
Slice the steak against the grain for tender bites. Serve with your choice of sides: a simple salad, roasted vegetables, mashed potatoes, or steamed rice. Add fresh herbs on top for color and aroma.
how to store Garlic Rib Eye Steak
Cool the steak to room temperature first. Put in an airtight container and refrigerate up to 3–4 days. Reheat gently in a pan or oven to keep it from drying out. For longer storage, freeze sliced steak in a freezer bag for up to 2 months.
tips to make Garlic Rib Eye Steak
- Pat the steak dry before seasoning to get a better crust.
- Use a heavy pan (cast iron is best) for even sear.
- Do not overcrowd the pan; cook one or two steaks with space around them.
- Watch the garlic closely so it does not burn; add it just before you place the steak.
- Use a meat thermometer for exact doneness: 125°F (52°C) for rare, 135°F (57°C) for medium rare, 145°F (63°C) for medium.
variation (if any)
- Add a pat of butter in the last minute of cooking for a richer finish.
- Mix chopped rosemary or thyme with the garlic before cooking.
- Make a quick garlic butter sauce by melting butter with minced garlic and pouring it over the sliced steak.
FAQs
Q: How thick should the rib eye be?
A: A 1 to 1.5 inch thick steak works well for 4–5 minutes per side.
Q: Can I use other oils instead of olive oil?
A: Yes. Use any high-heat oil like canola or avocado oil. Olive oil is fine but watch heat.
Q: How do I know when the steak is done?
A: Use a meat thermometer or press the steak gently. For medium rare aim for about 135°F (57°C) after resting.
Q: Can I cook the steak in the oven?
A: Yes. Sear in a pan, then finish in a 400°F (200°C) oven until the desired temperature.
Conclusion
For another pan-seared garlic method, see Pan Seared Rib Eye Steak with Garlic – Butter Your Biscuit. For a version with garlic butter finish, try Rib Eye Steak with Garlic Butter – Dinner at the Zoo.
Garlic Rib Eye Steak
Ingredients
Method
- Take the rib eye steak out of the refrigerator and let it come to room temperature, about 30 minutes.
- Season the steak generously with salt and pepper on both sides.
- Heat olive oil in a pan over medium-high heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Place the steak in the pan and cook for 4-5 minutes on each side for medium rare, adjusting the time for desired doneness.
- Remove the steak from the pan and let it rest for 5-10 minutes.
- Slice and serve garnished with fresh herbs, if desired.