Rib Eye Steak

5 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 2 Rib eye steaks
  • 1 El Clarified butter
  • 40 g Butter
  • 2 crushed Garlic cloves
  • 4 Branches Thyme
  • Salt pepper


  • Wash the rib eye steaks under running water and pat dry.
  • Leave open for an hour so that they can reach room temperature.
  • This is important so that the meat is cooked evenly.
  • Cut the tendon on the side of the rib-eye steak several times with a sharp knife so that the steak cannot curl when seared.
  • Heat the pan strongly, then season the steaks on both sides with salt and pepper.
  • Put the clarified butter in the hot pan, put in the steaks, add thyme and garlic for an excellent aroma.
  • Turn the steak after approx. 4 minutes.
  • Sear the back of the steak just as hot, then switch off the stove and let the rib - eye steak simmer to the desired degree of doneness.
  • Add some butter to the steak and let it froth in the pan.
  • Sprinkle the flavored butter on the steaks.
  • I fried the steaks medium to my taste
  • The side dish was asparagus with melted butter
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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