Garlic and Rosemary Ribeye Steak



  • Ribeye Steak
  • 5 garlic cloves
  • 1 shallot
  • Salted butter
  • 2 sprigs of rosemary
  • Course salt and pepper to taste


  1. Preheat the oven to 350°F
  2. Take a paper towel and dry off any excess liquid on the steaks.
  3. Smash whole cloves of garlic and mince the shallot. 
  4. Take a cast iron skillet and put on high heat. 
  5. Put the smashed garlic and ¼ of the stick of butter into the piping hot skillet.
  6. Season your steaks with coarse salt and pepper and put into the skillet.
  7. Add the whole sprigs of rosemary into the pan with the steak and add another ¼ of the stick of butter. (Depending on how many steaks you have you will use ½ to a whole stick of butter.
  8. Cook one side of the steak for 3-4 minutes while you baste the steak with the hot butter, rosemary, and garlic from the pan. Then flip the steak and do the same on the other side. 
  9. Finish off in the oven until desired temperature is achieved. We keep in the oven for around 10 minutes for medium rare. Enjoy with Corbeaux. 
  • Recipe by Brynn Schneider