Omaha Steak Recipes: Garlic-Butter Ribeye

This Omaha steak recipe turns thick ribeye steaks into a simple steakhouse-style dinner with a browned crust, garlic-herb butter, and a short oven finish. It works with Omaha Steaks ribeyes or similar steaks from your butcher, and the method is easy to adjust for other boneless steaks.

Ingredients

4 boneless ribeye steaks, about 8 oz (225 g) each and 1 inch (2.5 cm) thick
1 teaspoon kosher salt (5 g), or ¾ teaspoon fine salt (4 g)
1 teaspoon freshly ground black pepper (2 g)
1 tablespoon neutral high-heat oil (15 ml), such as avocado or canola oil
4 tablespoons unsalted butter (57 g), softened
2 garlic cloves (6 g), finely minced
1 tablespoon fresh thyme leaves (about 3 g), chopped
1 teaspoon fresh rosemary (about 1 g), finely chopped
½ teaspoon finely grated lemon zest (about 1 g), optional

Instructions

Take the chill off and prepare the oven. Remove the steaks from the refrigerator while you get everything ready; do not leave them out for more than 30 minutes. Heat the oven to 425°F (220°C). Set out two large oven-safe skillets so the steaks can sear in a single round, and check that both will fit in the oven. If you have only one skillet, cook in two batches and keep the first batch warm loosely covered while the second finishes.
Season the steaks. Pat every surface dry with paper towels; a dry surface helps the meat brown instead of steam. Sprinkle the steaks evenly on both sides with the salt and pepper. Let them stand while the pans heat, about 5 minutes. If the steaks are wet from thawing, blot them especially well before seasoning.
Mix the herb butter. Stir the softened butter, minced garlic, thyme, rosemary, and lemon zest, if using, in a small bowl. Mash until the garlic and herbs are distributed. Set aside. Making the butter before searing means it is ready to spoon over the hot steaks without leaving the pans unattended.
Heat the skillets. Set the skillets over medium-high heat for about 2 to 3 minutes, until very hot. Add half the oil to each pan and swirl to coat. The oil should shimmer, but it should not smoke heavily. If your pans are not oven-safe, sear the steaks in them and transfer the meat to a preheated, rimmed baking sheet before the oven step.
Sear the first side. Place two steaks in each skillet, leaving a little space between them. Lay them away from you to reduce splatter. Sear without moving for 3 minutes, until the underside is deeply browned. If the steaks stick, give them another 20 to 30 seconds; a good crust usually releases more easily once it forms.
Turn and brown the other side. Flip each steak with tongs and sear for 2 minutes. Briefly hold the fatty edge against the pan for about 30 seconds if it needs rendering. Avoid pressing down on the steaks, which pushes out juices and does not improve browning. The total stovetop searing time is about 6 minutes.
Finish in the oven and check temperature. Transfer the skillets to the oven and roast for about 6 to 8 minutes, checking a steak at the shorter end of that range. Insert an instant-read thermometer sideways into the center of the thickest part. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef; continue cooking if needed to reach that temperature. Timing varies with steak thickness, starting temperature, and pan heat, so use the thermometer rather than the clock alone.
Rest and serve. Move the steaks to a warm plate and immediately add about 1 tablespoon of herb butter to each. Rest for at least 3 minutes before serving. The butter will melt into a quick pan-style sauce, and resting lets the temperature even out. Spoon any melted butter from the plate over the steaks just before bringing them to the table.

Tips

Thaw safely. If the steaks arrive frozen, thaw them in the refrigerator, ideally overnight, rather than on the counter. Keep them in a dish or on a rimmed plate to catch drips. Once thawed, pat away moisture before seasoning; excess water makes it harder to get the browned surface that gives this recipe its steakhouse character.
Use the right pan and leave space. Heavy cast iron or another oven-safe skillet holds heat well, but stainless steel works too. Crowding traps steam and cools the pan, so use two skillets for four steaks or sear in batches. If cooking in batches, wipe out burnt oil between rounds and add fresh oil as needed.
Adjust the seasoning thoughtfully. Kosher salt crystals vary by brand, which is why the recipe gives a fine-salt alternative. If the steaks are labeled pre-seasoned or enhanced, reduce the salt or omit it until you know how salty they are. You can always season the sliced meat lightly at the table.
Keep the butter from burning. The garlic-herb butter goes on after the steaks leave the oven, not into the hot pan at the start. Butter and minced garlic can burn during a high-heat sear. For a sharper finish, add the lemon zest; for a richer, more classic flavor, leave it out.

Serving Suggestions

Serve each ribeye whole or slice it across the grain into thick strips, then spoon the melted herb butter over the top. For a traditional steak dinner, pair it with baked potatoes, mashed potatoes, or crisp roasted potatoes and a green vegetable such as asparagus, green beans, or broccoli. A simple green salad with a tangy vinaigrette gives the meal a fresh contrast to the buttery meat.

If you want a quick pan sauce, move the steaks to a plate after they rest and pour off excess fat, leaving the browned bits in the skillet. Add ½ cup (120 ml) beef broth and simmer for 2 to 3 minutes, scraping up the browned bits. Turn off the heat and whisk in a teaspoon of cold butter. This makes a light sauce; it is not necessary if the herb butter already suits the meal. Serve the steak with warm bread if you want something to catch the sauce.

Variations

Use a different steak cut: New York strip, top sirloin, and filet mignon can all use the same seasoning and butter. Thickness matters more than the cut for timing: thinner steaks need less oven time, while thick steaks need more. Check each steak with a thermometer because a lean sirloin and a marbled ribeye may cook differently even when they are the same thickness.

Make it smoky or spicy: Add ½ teaspoon smoked paprika (about 1 g) or ¼ teaspoon cayenne (about 0.5 g) to the salt and pepper. For a pepper-crusted version, press an additional 1 teaspoon coarsely cracked black pepper (2 g) onto the surface before searing. Use less if you prefer the pepper to stay in the background.

Change the herb butter: Swap the thyme and rosemary for 1 tablespoon chopped parsley (about 4 g) and 1 teaspoon chopped chives (about 1 g). Parsley and chives give the butter a fresher, milder flavor. Dried herbs can stand in if fresh ones are unavailable, but use about 1 teaspoon dried thyme and ¼ teaspoon dried rosemary; dried herbs taste more concentrated and have a different texture.

Grill instead: Heat a gas or charcoal grill to medium-high and oil the grates. Sear the seasoned steaks directly over the heat, turning once, then move them to a cooler area if they need more time. Check the thickest portion with a thermometer and apply the same USDA temperature and resting guidance. Add the prepared butter after grilling so it melts over the meat without scorching.

Storage and Reheating

Refrigerate leftover steak within 2 hours of cooking, in a covered container. It keeps for 3 to 4 days in the refrigerator. Store the herb butter separately if any remains, and use it within about 4 days. For longer storage, freeze the cooled steak in an airtight freezer-safe container; for best texture, use it within 2 to 3 months and thaw it in the refrigerator before reheating.

For the best texture, reheat sliced steak gently in a covered skillet with a spoonful of broth or water over low heat. Turn the pieces once they are warm, and check that leftovers reach 165°F (74°C), the recommended temperature for reheating. You can also reheat a whole steak in a covered oven-safe dish at 275°F (135°C), adding a little broth to the dish, until it reaches 165°F (74°C). High heat and long reheating tend to make steak drier, so check early and serve as soon as it is hot throughout.

Frequently Asked Questions

Can I cook Omaha Steaks ribeyes from frozen?
For this method, thaw them first so they brown evenly and the thermometer reading is dependable. Thaw in the refrigerator, not at room temperature. If the package provides specific cooking directions, follow its safe handling guidance as well; steak thickness and whether it is frozen or thawed affect cooking time.

How do I know when the steak is done?
Use an instant-read thermometer inserted into the center of the thickest part, avoiding bone or large pockets of fat. The safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest, according to USDA FSIS. Appearance and touch are less reliable, especially when steak thickness varies.

Can I make this recipe without an oven-safe skillet?
Yes. Sear the steaks in a regular heavy skillet, then transfer them to a rimmed baking sheet and finish in the 425°F (220°C) oven. Alternatively, finish them in the skillet over lower heat with a lid, checking the temperature frequently. The skillet-to-oven method is usually more even and easier to monitor.

Should I marinate the steaks first?
No marinade is needed for this recipe; salt, pepper, and herb butter let the flavor of the beef come through. If you prefer a marinade, use one for a few hours in the refrigerator, then pat the steaks dry before searing. A wet surface can prevent a crisp crust, and marinade that touched raw meat should not be used as a sauce unless it is brought to a full boil.

Can I prepare the herb butter ahead?
Yes. Mix it up to 3 days ahead and keep it covered in the refrigerator. Let it soften enough to spoon or spread before serving, or place a cold pat on each freshly cooked steak and allow it to melt during the rest. Keep butter that has contacted raw meat separate from the finished steaks.

What if my steaks are thicker than 1 inch?
Keep the searing method, but expect a longer oven finish. Begin checking the internal temperature after about 6 minutes, then check every 2 minutes until the center reaches the safe minimum. A thinner steak may need little or no oven time. Thermometer readings, rather than a fixed number of minutes, are the dependable guide.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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