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Perfect Bourbon-Glazed Ribeye Steak Recipe with Garlic Herb Butter

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A quick and easy ribeye steak recipe featuring a rich bourbon glaze and a luscious garlic herb butter, perfect for a special occasion or a satisfying weeknight meal.

Ingredients

Scale
  • 1 thick-cut ribeye steak (12–16 oz / 340–450 g), USDA Choice grade recommended
  • 1/4 cup (60 ml) bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 2 tablespoons (25 g) packed brown sugar
  • 3 cloves garlic, minced
  • 4 tablespoons (60 g) unsalted butter, softened, divided
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme leaves
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Bring the ribeye steak to room temperature (about 30 minutes). Pat dry with paper towels.
  2. Prepare the garlic herb butter by combining 3 tablespoons softened butter with minced garlic, chopped parsley, thyme, a pinch of salt, and lemon juice if using. Mix well and refrigerate to firm up slightly.
  3. Season the steak generously with kosher salt and freshly cracked black pepper on both sides.
  4. In a small saucepan over medium heat, combine bourbon, brown sugar, and 1 minced garlic clove. Stir constantly until sugar dissolves and mixture thickens slightly (about 5 minutes). Remove from heat and set aside.
  5. Heat a cast iron skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When butter foams and pan is very hot, add the steak.
  6. Sear the steak without moving for 3-4 minutes until a deep brown 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 thickness and desired doneness.
  7. Reduce heat to medium-low. Spoon bourbon glaze over the steak repeatedly, letting it bubble and coat the meat. Add a small dollop of garlic herb butter on top to melt. Baste the steak with melted butter and glaze for 1-2 minutes.
  8. Transfer the steak to a plate and tent loosely with foil. Rest for 5-7 minutes to redistribute juices.
  9. Slice against the grain, spoon extra garlic herb butter over the top, drizzle with leftover glaze, and serve immediately.

Notes

Constant stirring and moderate heat are essential to prevent the bourbon glaze from burning. Rest the steak after cooking to keep it juicy. If glaze thickens too much while resting, gently warm it with a splash of water or bourbon before serving. For dairy-free, substitute butter with plant-based margarine or coconut oil and use dried herbs if fresh are unavailable. Variations include adding cayenne or smoked paprika for heat, swapping herbs like rosemary or tarragon, or grilling instead of pan-searing.

Nutrition

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

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