This ribeye steak is juicy and tender, perfect for a hearty meal. The roasted garlic pan sauce adds a rich, creamy flavor that takes this dish up a notch!
I can’t resist the smell of garlic while cooking—it makes the kitchen feel so cozy! Pair this steak with some veggies, and you’re all set for a tasty dinner.
Key Ingredients & Substitutions
Ribeye Steaks: Ribeye is great for its marbling, which adds juiciness. If you’re looking for a leaner cut, sirloin or filet mignon can be good substitutes but will be less rich.
Garlic: Roasting garlic gives it a sweet, mellow flavor. If you’re short on time, you can use minced fresh garlic, but the taste will be sharper. Just sauté it for a minute to avoid bitterness.
Butter: I love using unsalted butter for making sauces; it lets you control the saltiness. You can swap in ghee or olive oil for a dairy-free option if needed.
White Wine: Use dry white wine for depth in the sauce. If you don’t want to use wine, chicken broth or extra beef broth will work, but the flavor will differ slightly. You can also leave it out entirely.
How Do I Get My Steak to the Perfect Doneness?
Getting a steak just right can be tricky, but here’s a simple guide. It’s helpful to start with room temperature steaks for even cooking.
- Pat the steak dry to promote a great sear.
- Use medium-high heat to create a nice crust — don’t flip it too soon!
- For medium-rare, aim for about 133°F (56°C) internal temperature. Use a meat thermometer for accuracy.
- Rest the steak for at least 5-10 minutes before slicing; it helps keep the juices inside!
Using these tips will help you achieve delicious ribeye steaks with a rich roasted garlic pan sauce that’s sure to impress!
Ribeye and Roasted Garlic Pan Sauce
Ingredients You’ll Need:
- 2 ribeye steaks (about 1-inch thick, 10-12 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 head garlic
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 1/2 cup beef broth
- 1/4 cup dry white wine or dry vermouth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 2 tablespoons fresh parsley, chopped
Optional Sides:
- 1 cup mashed potatoes
- Roasted baby onions
- Roasted asparagus or broccolini
How Much Time Will You Need?
This delicious ribeye with roasted garlic pan sauce will take about 10-15 minutes to prep and about 30-40 minutes to cook, including roasting the garlic. You’ll have a wonderful meal ready in under an hour!
Step-by-Step Instructions:
1. Roast the Garlic:
First, preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle it with a bit of olive oil, wrap it in foil, and roast it in the oven for about 30-35 minutes until the cloves are soft and golden. Let it cool for a bit, then squeeze the roasted garlic out of the skins and set it aside.
2. Prepare the Steak:
While the garlic is roasting, pat the ribeye steaks dry with paper towels. Sprinkle salt and freshly ground black pepper generously on both sides to season them well.
3. Cook the Steak:
Heat olive oil in a heavy skillet over medium-high heat. When the oil is shimmering, add the steaks to the pan. Sear the steaks for about 4 minutes on one side without moving them. Then flip the steaks and cook for another 3-4 minutes for medium-rare. If you prefer your steak more well done, adjust the cooking time accordingly. Once cooked to your liking, remove the steaks from the skillet and transfer them to a plate. Cover loosely with foil to keep them warm.
4. Make the Roasted Garlic Pan Sauce:
Reduce the heat to medium. Add the butter to the same skillet. Once it’s melted, add the chopped onion and sauté it until translucent and lightly caramelized, which will take about 3-4 minutes. Then, stir in the mashed roasted garlic until it’s fragrant. Pour in the white wine to deglaze the pan, using a wooden spoon to scrape up all those yummy browned bits. Add the beef broth and thyme leaves, and let the sauce reduce by half, which should take around 4-5 minutes. Be sure to taste the sauce and season it with salt and pepper as needed. Just before serving, stir in the chopped parsley for a fresh touch.
5. Serve:
To serve, slice the ribeye steaks and place them on warmed plates. Spoon the rich roasted garlic pan sauce generously over the steak. Add optional sides like creamy mashed potatoes and roasted vegetables such as baby onions and asparagus for a complete meal!
Enjoy your juicy ribeye with the rich, garlicky pan sauce—it’s sure to impress!
Can I Use Different Cuts of Steak for This Recipe?
Absolutely! While ribeye is known for its tenderness and flavor, you can also use sirloin, filet mignon, or T-bone steaks. Just adjust the cooking time based on the cut and thickness to ensure it’s cooked to your liking.
How Do I Store Leftovers?
Store any leftover steak and pan sauce in airtight containers in the refrigerator for up to 3 days. To reheat, warm the steak gently in a skillet over low heat so it doesn’t dry out, and heat the sauce separately to keep it creamy.
Can I Make the Roasted Garlic in Advance?
Yes! You can roast the garlic ahead of time. Simply store the roasted garlic cloves in an airtight container in the refrigerator for up to a week. When you’re ready to make the sauce, just mash it and add it to your dish!
What Can I Substitute for White Wine?
If you prefer not to use wine, you can replace it with more beef broth or a splash of apple cider vinegar for acidity. Just keep in mind that it may slightly alter the flavor profile of the sauce.