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Perfect Bourbon-Glazed Ribeye with Garlic Herb Butter

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A quick and easy recipe for juicy ribeye steak glazed with a caramelized bourbon sauce and topped with rich garlic herb butter, perfect for special occasions or weeknight dinners.

Ingredients

Scale
  • 2 bone-in ribeye steaks, about 1 inch thick (roughly 12 oz / 340 g each)
  • 1/3 cup (80 ml) good-quality bourbon
  • 2 tablespoons packed brown sugar
  • 3 cloves garlic, finely minced
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh rosemary
  • Freshly ground black pepper, to taste
  • Kosher salt, generous amount for seasoning
  • 1 tablespoon olive oil
  • Optional: 1 small shallot, finely chopped
  • Optional: pinch of lemon zest

Instructions

  1. Bring the ribeye steaks to room temperature for 10-15 minutes and pat dry with paper towels.
  2. Make the garlic herb butter by combining softened butter, minced garlic, chopped parsley, thyme, rosemary, and a pinch of lemon zest if using. Mix well and set aside.
  3. Prepare the bourbon glaze by heating bourbon, brown sugar, and diced shallots (if using) in a small saucepan over medium heat. Stir and reduce until thick and syrupy, about 10-12 minutes. Remove from heat and set aside.
  4. Season both sides of the ribeye steaks generously with kosher salt and freshly ground black pepper.
  5. Heat a cast iron skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking.
  6. Sear the ribeye steaks in the hot skillet for 4-5 minutes on the first side without moving them to build a crust. Flip and cook another 4-5 minutes for medium-rare, adjusting time for desired doneness.
  7. During the last 2 minutes of cooking, add dollops of the garlic herb butter on top of each steak and baste with melted butter.
  8. Remove the skillet from heat and brush the bourbon glaze generously over each ribeye. Let the glaze set for 1-2 minutes.
  9. Transfer steaks to a warm plate, cover loosely with foil, and rest for 5-7 minutes to redistribute juices.
  10. Slice against the grain if desired, spoon extra garlic herb butter on top, and serve.

Notes

Pat steaks dry before searing to ensure a good crust. Preheat skillet thoroughly. Do not move steaks during initial sear to develop crust. Add garlic herb butter near end to avoid burning. Rest steaks after cooking to keep them juicy. Substitute apple cider vinegar and maple syrup for bourbon if avoiding alcohol. Use dairy-free butter for dairy-free diets.

Nutrition

Keywords: bourbon glazed ribeye, garlic herb butter steak, easy steak recipe, bourbon steak, ribeye recipe, juicy steak, quick steak dinner

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