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

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A quick and easy ribeye steak recipe featuring a rich bourbon glaze and a creamy garlic herb butter that melts perfectly on top, delivering bold and balanced flavors.

Ingredients

Scale
  • 2 ribeye steaks, about 1-inch thick (around 12 oz / 340 g each)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for searing)
  • 1/4 cup bourbon whiskey
  • 1/4 cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons unsalted butter, softened
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper, to taste
  • Optional: a squeeze of lemon juice

Instructions

  1. Prepare the Garlic Herb Butter (10 minutes): In a small bowl, combine the softened unsalted butter with minced garlic, chopped parsley, thyme leaves, salt, and pepper. Mix well until fully incorporated. Add a squeeze of lemon juice if desired. Transfer the butter onto a small piece of parchment paper or plastic wrap and roll into a log shape. Chill in the fridge while preparing the steak.
  2. Season the Ribeye Steaks (5 minutes): Pat the steaks dry with paper towels to remove excess moisture. Generously season both sides with salt and freshly ground black pepper. Let the steaks rest at room temperature for about 15-20 minutes if time allows.
  3. Make the Bourbon Glaze (5 minutes): In a small saucepan over medium heat, whisk together bourbon, brown sugar, soy sauce, Dijon mustard, minced garlic, and Worcestershire sauce. Simmer gently for 5-7 minutes, stirring occasionally, until slightly thickened and syrupy. Remove from heat and set aside.
  4. Sear the Steaks (8-10 minutes): Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat until shimmering. Place the ribeye steaks in the pan, leaving space between them. Sear without moving for 4-5 minutes until a deep golden crust forms. Flip and sear the other side for another 3-4 minutes for medium-rare (internal temp 130°F / 54°C). Adjust time for preferred doneness. Optionally sear the fat cap briefly.
  5. Glaze the Steaks (2 minutes): Lower heat to medium-low, brush the bourbon glaze generously over both sides of the steaks, and cook for an additional minute per side to caramelize the glaze. Avoid burning the sugar by controlling heat.
  6. Rest and Serve (5 minutes): Remove steaks from pan and place on a cutting board. Let rest for at least 5 minutes to allow juices to redistribute. Slice the garlic herb butter into rounds and place a pat on top of each steak just before serving.

Notes

Let steaks come to room temperature before cooking for even doneness. Pat steaks dry for a better sear. Control heat carefully when glazing to avoid burning sugar. Rest steaks after cooking to keep them juicy. Mix garlic herb butter gently to avoid over-softening. Use a meat thermometer to check doneness. Butter can be made ahead and chilled. For dairy-free, substitute vegan butter. For gluten-free, use tamari instead of soy sauce.

Nutrition

Keywords: ribeye steak, bourbon glaze, garlic herb butter, steak recipe, easy steak, pan-seared steak, bourbon steak, dinner recipe

Find it online: https://daintydine.com/savory-bourbon-glazed-ribeye-steak-recipe-with-easy-garlic-herb-butter/