This ribeye steak is juicy and full of flavor, perfectly paired with a tasty roasted garlic pan sauce. It’s a match made in dinner heaven!
After cooking, the pan sauce brings everything together with rich, garlicky goodness. Trust me, you won’t want to miss drizzling it over every bite!
I love cooking ribeye because it’s so tender, and that roasted garlic adds a nice twist. Serve it with some veggies, and you’ve got a meal that impresses without the stress!
Key Ingredients & Substitutions
Ribeye Steak: This cut is flavorful and juicy from its marbling. If you’re looking for a lower-fat option, you could use sirloin or flank steak, but the texture will be leaner.
Garlic: Roasting garlic sweetens its flavor. If you’re short on time, pre-roasted garlic is available in jars. It’s an easy alternative, but fresh garlic gives the best taste!
Butter: Unsalted butter allows you to control the saltiness. You can substitute with ghee or any oil for a dairy-free option. Just remember to adjust the flavor accordingly.
Red Wine: It adds depth to the sauce, but if you prefer not to use it, increase the beef broth for a non-alcoholic version. You can also use grape juice mixed with vinegar for a similar taste.
Fresh Herbs: Chives and rosemary lend fresh flavor. If you don’t have them, dried herbs can work too, just use less since they’re stronger.
How Can I Get a Perfect Sear on My Ribeye?
Searing creates that delicious crust on the steak. Here’s how to achieve it:
- Start with a room-temperature ribeye; it cooks more evenly.
- Preheat your skillet with olive oil until it’s hot but not smoking.
- Place the steak into the skillet without crowding (cook one at a time if necessary).
- Don’t touch the steak for 4-5 minutes; let it develop a nice crust.
- Flip and add butter for flavor in the last minute, spoiling it over for a nice glaze.
Always rest the steak after cooking. This allows juices to redistribute, keeping it tender. Enjoy the delicious results!
How to Make Ribeye and Roasted Garlic Pan Sauce
Ingredients You’ll Need:
For the Steak:
- 1 ribeye steak (about 12-16 oz)
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
For the Roasted Garlic:
- 1 head garlic
- 1 tsp olive oil (for roasting garlic)
For the Sauce:
- 1/2 cup yellow onion, finely chopped
- 1/4 cup beef broth
- 1/4 cup dry red wine (optional, can substitute with extra broth)
- 1 tsp Worcestershire sauce
- 1 tbsp fresh chives, chopped (plus extra for garnish)
- 1 sprig fresh rosemary (for garnish)
For Serving:
- Mashed potatoes (as side, optional)
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare and about 40 minutes to cook. You will spend about 30-40 minutes roasting the garlic while the steak rests, and the cooking time for the ribeye is around 10 minutes. Don’t forget to let the steak rest for 5 minutes before serving to ensure it stays juicy!
Step-by-Step Instructions:
1. Roast the Garlic:
Start by preheating your oven to 400°F (200°C). Take the head of garlic and slice the top off to expose the cloves. Drizzle with 1 tsp of olive oil and wrap it in foil. Roasting in the oven will take about 30-40 minutes until the cloves are soft and golden. After removing from the oven and letting it cool, squeeze the roasted garlic cloves out into a small bowl and mash them lightly with a fork.
2. Prepare the Steak:
Take the ribeye steak out of the fridge about 30 minutes before cooking to allow it to reach room temperature. Generously season both sides of the steak with salt and pepper, ensuring even flavor throughout.
3. Cook the Ribeye:
In a heavy skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, add the ribeye steak and sear it for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. During the last minute of cooking, add 1 tablespoon of butter to the skillet and spoon it over the steak for added flavor. Remove the steak from the pan, transfer it to a cutting board, and let it rest for 5 minutes.
4. Make the Roasted Garlic Pan Sauce:
In the same skillet, still on medium heat, add 1 tablespoon of butter. Next, add the chopped onion and sauté it until it becomes translucent, which should take about 3-4 minutes. Stir in the mashed roasted garlic and cook for an additional minute. Then, deglaze the pan by adding the red wine (or beef broth), scraping up any browned bits on the bottom. Pour in the beef broth and Worcestershire sauce, and mix well. Let the sauce simmer and reduce for about 4-5 minutes until it’s slightly thickened. Finally, stir in the chopped chives and season with salt and pepper to taste.
5. Serve:
Slice the rested ribeye into strips, and generously spoon the delicious roasted garlic pan sauce over the steak. Garnish with a fresh sprig of rosemary and some extra chives. Serve alongside creamy mashed potatoes or any side of your choice for a complete meal.
Enjoy your perfectly cooked ribeye with rich roasted garlic pan sauce!
Can I Use a Different Cut of Steak?
Absolutely! While ribeye is great for its flavor and tenderness, you can substitute with sirloin, strip steak, or even filet mignon. Just adjust the cooking time based on the thickness of the steak and your preferred level of doneness.
Can I Make the Garlic Sauce Without Roasting?
Yes, you can use fresh minced garlic instead, but it will have a sharper flavor. Sauté the minced garlic with the onions, but be careful not to burn it, as fresh garlic cooks much faster than roasted. Start with just 1-2 cloves, adjusting to your taste.
How Do I Store Leftovers?
Store any leftover steak and sauce in an airtight container in the fridge for up to 3 days. To reheat, use a skillet over low heat to warm the steak, adding a splash of broth if needed to revive the sauce. Avoid microwaving, as it can make the meat tough.
What Can I Serve with This Dish Besides Mashed Potatoes?
This dish pairs wonderfully with roasted vegetables, a fresh garden salad, or creamy polenta. You could also serve it with a crusty bread to soak up any leftover sauce!
