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Perfect Bourbon-Glazed Ribeye Steak Recipe with Easy Garlic Herb Butter

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A rich and indulgent ribeye steak glazed with a sweet and smoky bourbon sauce, topped with a creamy garlic herb butter. This recipe is quick, easy, and perfect for special occasions or a cozy weeknight dinner.

Ingredients

Scale
  • 1 ribeye steak (12–16 oz / 340–450 g), well-marbled
  • 1/4 cup bourbon (60 ml)
  • 2 tablespoons brown sugar (packed)
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter (60 g), softened
  • 2 tablespoons fresh herbs (parsley and thyme), chopped
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon juice (5 ml), optional

Instructions

  1. Prep the Garlic Herb Butter: In a small bowl, combine softened unsalted butter, minced garlic, chopped parsley, thyme, and a splash of lemon juice if using. Mix well until evenly incorporated. Cover and refrigerate to keep firm while cooking the steak (about 5 minutes).
  2. Season the Steak: Pat ribeye dry with paper towels. Generously season both sides with kosher salt and freshly cracked black pepper. Let sit at room temperature for 15-20 minutes.
  3. Make the Bourbon Glaze: In a small saucepan over medium heat, add bourbon and brown sugar. Stir until sugar dissolves, then simmer gently. Reduce heat to low and let thicken slightly for 6-8 minutes until it coats the back of a spoon. Set aside.
  4. Sear the Ribeye Steak: Heat cast iron skillet over medium-high heat until smoking hot. Add olive oil and swirl to coat. Place ribeye in pan and sear without moving for 4-5 minutes until deep golden crust forms. Flip and sear other side for 4 minutes for medium-rare (adjust time for thickness or doneness). Use meat thermometer to check for 130°F (54°C).
  5. Glaze and Finish Cooking: Brush bourbon glaze generously over steak during last 2 minutes of cooking on each side. Keep pan hot but reduce heat if glaze starts to burn.
  6. Rest the Steak: Transfer steak to cutting board and let rest for 5-7 minutes to redistribute juices.
  7. Serve with Garlic Herb Butter: Slice steak against the grain and top each portion with a dollop of chilled garlic herb butter to melt over the warm steak.

Notes

Use a meat thermometer to ensure perfect medium-rare doneness. Let steak rest after cooking to keep it juicy. If glaze thickens too much, add a splash of water to loosen. Garlic herb butter can be made ahead and refrigerated. For dairy-free option, use plant-based spread. For low-carb, substitute brown sugar with erythritol.

Nutrition

Keywords: ribeye steak, bourbon glaze, garlic herb butter, steak recipe, easy steak, bourbon steak, grilled steak, dinner recipe

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