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Ribeye and Roasted Garlic Pan Sauce

Ribeye and Roasted Garlic Pan Sauce

Evelyn
Perfectly seared ribeye steak topped with a rich, creamy roasted garlic pan sauce. Restaurant-quality results at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 2 servings
Calories 687 kcal

Equipment

  • Cast-iron skillet or heavy-bottomed pan
  • Meat thermometer
  • Aluminum foil
  • Cutting board
  • Wooden spoon

Ingredients
  

  • 2 pieces ribeye steaks 12-14 oz each, 1-1.5 inches thick
  • 1 whole head garlic
  • 2 tablespoons olive oil divided
  • 3 tablespoons unsalted butter divided
  • 1 cup beef broth or stock
  • 1 teaspoon fresh thyme leaves chopped
  • 1 teaspoon fresh rosemary finely chopped
  • to taste salt and freshly ground black pepper
  • 2 cups baby potatoes halved, optional
  • 1 bunch asparagus trimmed, optional
  • for garnish fresh parsley

Instructions
 

  • Preheat oven to 400°F. Slice top off garlic head to expose cloves, drizzle with 1/2 tablespoon olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool, then squeeze out cloves and mash into paste.
  • Pat ribeye steaks completely dry with paper towels. Season both sides generously with salt and pepper. Let sit at room temperature for 20-30 minutes.
  • Heat cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil. Once shimmering, add steaks and sear for 4-5 minutes without moving.
  • Flip steaks and cook 3-4 minutes more for medium-rare (130°F internal). In last minute, add 1 tablespoon butter and baste steaks continuously.
  • Transfer steaks to cutting board, tent with foil, and rest for 8-10 minutes.
  • Reduce pan heat to medium. Add remaining 2 tablespoons butter. Add mashed roasted garlic and cook for 1 minute, stirring.
  • Pour in beef broth and scrape up browned bits from pan bottom. Simmer 2-3 minutes until slightly reduced.
  • Stir in fresh thyme and rosemary. Simmer 1 minute more. Season with salt and pepper. Sauce should coat back of spoon.
  • Slice steaks against the grain. Serve topped with roasted garlic pan sauce. Garnish with fresh parsley.

Notes

  • Use a meat thermometer for accurate doneness
  • Don't skip drying the steak for proper searing
  • Let the pan get properly hot before adding meat
  • Rest steak at least 8-10 minutes for juicy results
  • Scrape up all fond for maximum sauce flavor
Keyword Ribeye and Roasted Garlic Pan Sauce