Well honey, if you’re lookin’ to make someone fall in love with you — or just hush a room full of hungry folks — this is the steak that’ll do it. My Cast Iron Ribeye with Garlic Butter is so tender, so juicy, and so rich with flavor, it’ll have you soppin’ up every last drop of that butter with a biscuit (or your fingers — I won’t tell).

Picture this: a perfectly seared ribeye with a crust that’s darker than sweet tea on a July porch, and a center pink and tender like the inside of a peach. It’s crowned with a glorious dollop of homemade garlic butter that melts down the sides like satin sheets on a four-poster bed. The aroma? Lawd have mercy. Butter, garlic, and beef come together like the Holy Trinity of Southern suppers.

The Story Behind the Sizzle

Now let me tell y’all a little story. I learned how to cook a proper ribeye from my granddaddy — he was a cattleman and a steak man through and through. Sunday evenings after church, he’d pull out his old cast iron skillet and treat it like it was fine china. He’d say, “Baby girl, a good steak don’t need much — just heat, salt, and love.”

He wasn’t wrong. Over the years, I added a little Granny flair — namely a garlic herb butter that’ll knock your apron straight off. It’s rich, it’s decadent, and it’s just fancy enough to make a weeknight feel like a holiday.

Cast Iron Ribeye with Garlic Butter

Serves: 2-4 depending on appetite (or one hungry uncle)
Prep Time: 10 minutes
Cook Time: 10 minutes
Rest Time: 5 minutes
Total Time: Quick enough to impress without breakin’ a sweat

Ingredients

For the Steak:

• 2 ribeye steaks, about 1 ¼ inch thick (room temperature, darlin’!)
• 1 tbsp olive oil
• Salt and black pepper (be generous, now)
• 2 tbsp butter (for the skillet)
• 2-3 garlic cloves, smashed
• A sprig or two of fresh thyme or rosemary (optional but mighty fancy)

For the Garlic Butter:

• ½ cup (1 stick) unsalted butter, softened
• 2 garlic cloves, finely minced
• 1 tbsp fresh parsley, chopped
• ½ tsp lemon juice
• Pinch of salt

Step-by-Step Instructions

1. Preheat & Prep:
Take those steaks out the fridge and let ’em rest on the counter like royalty for at least 30 minutes. You don’t want ‘em cold when they hit that hot skillet. Season both sides with salt and pepper — don’t be shy, sugar. That crust needs personality.

2. Make the Garlic Butter:
While the steaks rest, whip up your butter. Mix softened butter with garlic, parsley, lemon juice, and a pinch of salt. Stir it ‘til it’s smoother than your Aunt Jo’s banana pudding. Wrap it in parchment or spoon it into a ramekin and chill it till showtime.

3. Sear the Steak:
Heat your cast iron skillet on medium-high until it’s hotter than a jalapeño in July. Add olive oil and let it shimmer. Carefully lay in your steaks and don’t you dare move ‘em! Let ‘em sear 3-4 minutes on the first side, until a deep crust forms.

Flip and add your butter, smashed garlic, and herbs to the skillet. Baste the steak with that bubbling butter like you’re painting a masterpiece.

4. Check Doneness & Rest:
Cook another 3-4 minutes for medium rare, or longer if your cousin insists on well-done (bless her heart). Use a thermometer if you’re unsure:

• 130°F for medium rare
• 140°F for medium

Remove and rest the steaks on a cutting board under foil for 5 minutes. This part is sacred. Don’t skip it, sugar.

5. Finish & Serve:
Top each steak with a glorious dollop of garlic butter. It’ll melt like a charm and mingle with those pan juices for a flavor that’ll make your eyes roll back. Serve with mashed taters, roasted veggies, or just a fork and a napkin.

Picture This:

The steak sits like a jewel in a cast iron skillet, its crust charred to a rich mahogany with glimmers of salt. A pat of golden garlic butter slowly melts over the top, pooling into the crevices with bits of green parsley and flecks of garlic peeking through. Steam rises in gentle curls, and the soft kitchen lighting gives everything a warm, golden glow. A gingham napkin rests beside it, and a glass of sweet tea waits in the background like the cherry on top of a perfect Southern moment.

Now go on, darlin’ — pour yourself a glass of something cold, crank up the Patsy Cline, and treat yourself to a steak that’s worth every bite. And remember: Don’t wait for a special occasion — life’s too short for dry chicken and cheap steak.

With buttery love and a kiss of char,
Granny B 🥩🧄💕