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Garlic Butter Prime Rib Steaks

Okay, real talk: if there’s a steak that can make you feel like a five-star chef without hours of fuss, it’s these Garlic Butter Prime Rib Steaks. I’m talking juicy, tender cuts kissed with golden, melting garlic butter that’s basically steak magic. From the first sizzle in the pan, you get that heavenly aroma of garlic and butter mingling with rich beef—trust me, your kitchen will become the happiest place on earth. Plus, it’s straightforward enough for a weeknight dinner but elegant enough to wow guests on the weekend. Let me walk you through the process so you can nail that perfect crust and silky, dripping butter sauce every time.

Quick Facts

Yield: Serves 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

2 prime rib steaks (about 8 oz each, 1-inch thick)
4 tbsp unsalted butter, divided
3 cloves garlic, minced
1 tsp fresh rosemary, chopped (or ½ tsp dried)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil

For the Sauce / Garnish:

Fresh parsley, chopped (optional, for garnish)

How I Make It

Step 1:

Start by patting your prime rib steaks dry with paper towels—this helps the steak get that gorgeous crust when it hits the pan. Then, generously season both sides with salt and freshly ground black pepper. Don’t be shy; seasoning is key to flavor.

Step 2:

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When the oil is shimmering but not smoking, carefully place the steaks in the pan. You should hear a satisfying sizzle right away. Cook the steaks without moving for about 4 minutes to develop a perfect crust.

Step 3:

Flip the steaks and reduce the heat to medium. Add 2 tablespoons of butter, minced garlic, and chopped rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the garlic butter mixture. This adds incredible flavor and moisture.

Step 4:

Cook the steaks another 3-4 minutes for medium-rare. If you prefer more doneness, add 1-2 minutes per side. Use a meat thermometer if you want to be precise: 135°F for medium-rare, 145°F for medium.

Step 5:

Remove the steaks from the pan and transfer to a cutting board. Tent loosely with foil and let rest for at least 5 minutes—this keeps the juices locked in.

Step 6:

While the steaks rest, add the remaining 2 tablespoons butter to the pan along with any browned bits. Swirl it around and pour this luscious garlic butter sauce over the steaks before serving. Garnish with chopped parsley for a fresh pop of color.

Variations & Tips

Swap rosemary for thyme or oregano—both work beautifully with garlic butter.
If you like a little heat, add a pinch of red pepper flakes to the butter while basting.
For extra richness, finish with a splash of heavy cream in the garlic butter sauce.
To get a crisper crust, make sure your steak is at room temperature before cooking.
If you don’t have prime rib steaks, ribeye or New York strip steaks are great alternatives.

How I Like to Serve It

These steaks pair perfectly with creamy mashed potatoes or roasted garlic veggies. For a special occasion, a simple arugula salad with lemon vinaigrette adds brightness to the rich meat. And hey, this dish is an instant crowd-pleaser for date nights or Sunday dinners with family.

Notes

Leftovers keep well in the fridge for up to 3 days—reheat gently in a skillet with a bit of butter to retain moisture.
For a dairy-free version, swap butter with olive oil and use garlic-infused oil for flavor.

Closing: Honestly, the combination of prime rib’s natural tenderness with homemade garlic butter is foolproof—once you try it, it’ll quickly become your go-to steak recipe.

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