Texas Roadhouse-Style Pan-Seared Ribeye

Name: Texas Roadhouse-Style Pan-Seared Ribeye
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 2 (1.25-1.5 inch thick) bone-in or boneless ribeye steaks (approx. 1.5 lbs total); 1 tbsp Kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika (optional, for color and subtle smoky flavor); 1 tbsp high-smoke point oil (e.g., canola, grapeseed, avocado); 4 tbsp unsalted butter; 3-4 cloves garlic, smashed; 2 sprigs fresh rosemary or thyme (or 1 of each)

Unlock the secrets to a perfectly cooked, juicy ribeye steak right in your home kitchen, inspired by the beloved Texas Roadhouse flavor.

Prep: 15 min

Cook: 10-15 min

Total: 30-45 min (includes resting)

2 servings

Ingredients

2 (1.25-1.5 inch thick) bone-in or boneless ribeye steaks (approx. 1.5 lbs total)
1 tbsp Kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika (optional, for color and subtle smoky flavor)
1 tbsp high-smoke point oil (e.g., canola, grapeseed, avocado)
4 tbsp unsalted butter
3-4 cloves garlic, smashed

Instructions

1
Remove steaks from the refrigerator 30-60 minutes before cooking to bring them closer to room temperature. This promotes more even cooking.
2
Pat the steaks very dry with paper towels. Mix Kosher salt, black pepper, garlic powder, onion powder, and smoked paprika (if using) in a small bowl. Generously season both sides and the edges of the steaks with the mixture.
3
Preheat your oven to 200°F (95°C). This will be used to keep the steaks warm if you're cooking them sequentially or for a very brief finish if preferred.
4
Heat a heavy-bottomed pan, preferably cast iron, over high heat until it's smoking lightly. Add the high-smoke point oil to the hot pan.
5
Carefully place the seasoned steaks in the hot pan. Sear undisturbed for 2-3 minutes until a deep brown crust forms. Do not overcrowd the pan; cook one steak at a time if necessary.
6
Flip the steaks. Immediately add the butter, smashed garlic cloves, and fresh rosemary/thyme sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the melting butter, garlic, and herb mixture over the steaks for 2-3 minutes.
7
For medium-rare (130-135°F / 54-57°C), continue cooking in the pan, flipping every minute or so and basting, for another 3-5 minutes, or until desired internal temperature is reached. Use an instant-read thermometer. For medium (135-140°F / 57-60°C), cook a little longer. Alternatively, after basting, you can transfer the pan (if oven-safe) to the preheated 200°F (95°C) oven for 5-10 minutes to finish cooking to your desired doneness.
8
Once the steaks reach your desired doneness (remove them about 5°F before your target temperature as they will continue to cook while resting), transfer them to a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak.
9
Slice against the grain, if desired, and serve immediately. Spoon any remaining pan drippings over the sliced steak.

Texas Roadhouse-Style Pan-Seared Ribeye

Ingredients

Instructions

Nutrition Facts

Want to customize this recipe?