Pan-Seared Ribeye Steak with Garlic Butter
Last updated Jul 20, 2026
Pan-Seared Ribeye Steak with Garlic Butter
Servings: 2-3
Total: 30 min
Prep: 30 min
Cook: 30 min
5.0
Ingredients
- 1 ribeye steak, thick-cut
- 1 head of garlic, halved horizontally or lightly crushed
- 1 bunch cherry tomatoes on the vine
- 2 sprigs of fresh rosemary
- 1 block of butter
- Coarse sea salt and whole black peppercorns, freshly ground
- A splash of cooking oil
Key Tools
Recipe Instructions
1
Prep and Season: Pat the steak dry. Using your APG710-2 Electric One-Handed Salt & Pepper Grinder 2-pc Set, generously season both sides of the steak with freshly ground salt and black pepper. Use your hands to press the seasoning into the meat.
2
Insert Probe: Insert the probe from your TP980 TempSpike Pro Wi-Fi/Bluetooth Meat Thermometer into the thickest part of the steak from the side. Use the TempPro app on your phone to select "Beef/Steak," choose your desired level of doneness.
3
Sear the Steak: Heat a cast-iron skillet with a splash of oil. Place the steak in the pan and briefly sear until a rich crust forms. Flip the steak to sear the other side.
4
Baste with Butter: Add the garlic cloves, sprigs of rosemary, and the block of butter to the skillet. As the butter melts, continuously baste the foaming, aromatic butter over the steak using a spoon. Towards the end of searing, add the vine cherry tomatoes to the pan to briefly blister them.
5
Oven Roast: Transfer the steak (along with the garlic, rosemary, and tomatoes) onto a baking sheet. Place the baking sheet into a preheated oven. Bake until the TempSpike app notifies you that the target temperature has been reached.
6
Rest and Serve: Remove the steak from the oven and let it rest. Once rested, slice the steak and serve it with the roasted tomatoes, garlic, and rosemary for a perfect presentation.
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