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Perfect Bourbon-Glazed Ribeye Steaks with Garlic Herb Butter

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This recipe features juicy ribeye steaks glazed with a sweet and smoky bourbon sauce, finished with a rich garlic herb butter for an easy yet impressive dinner.

Ingredients

Scale
  • 2 ribeye steaks (about 12 oz / 340 g each), well-marbled, thick-cut
  • 1/4 cup bourbon (60 ml)
  • 2 tbsp brown sugar (25 g)
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh rosemary, chopped
  • 4 tbsp unsalted butter (56 g), softened
  • 2 tbsp olive oil (30 ml)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tsp lemon juice (5 ml), optional

Instructions

  1. Prepare the garlic herb butter: In a small bowl, combine softened unsalted butter, minced garlic, chopped parsley, thyme, rosemary, and a splash of lemon juice if using. Mix well and set aside or refrigerate if making ahead.
  2. Season the ribeye steaks: Pat steaks dry with paper towels. Generously season both sides with salt and freshly ground black pepper.
  3. Make the bourbon glaze: In a small saucepan, combine bourbon and brown sugar. Bring to a low boil over medium heat, stirring frequently. Let simmer gently until reduced by half and slightly thickened, about 8-10 minutes. Remove from heat and set aside.
  4. Heat the pan and sear the steaks: Heat olive oil in a cast-iron skillet over medium-high heat until shimmering. Add steaks and sear without moving for about 4-5 minutes per side for medium-rare, adjusting time for thickness and doneness preference. Use tongs to flip gently.
  5. Glaze and finish cooking: In the last 2 minutes of cooking, brush both sides of the steaks with the bourbon glaze. Reduce heat to medium-low if needed to prevent burning.
  6. Rest the steaks: Remove steaks from pan and let rest for 5 minutes to allow juices to redistribute. Add a generous dollop of garlic herb butter on top of each steak to melt slowly.
  7. Serve and enjoy: Slice against the grain if desired and pour any remaining pan juices over the steak.

Notes

Dry steaks thoroughly before seasoning to ensure a good sear. Reduce bourbon glaze slowly to avoid burning. Rest steaks for 5 minutes after cooking to keep them juicy. If glaze thickens too much, warm gently with a splash of water before brushing. Avoid overcrowding the pan; cook in batches if necessary.

Nutrition

Keywords: bourbon glaze, ribeye steak, garlic herb butter, steak recipe, easy dinner, juicy steak, bourbon steak glaze

Find it online: https://eliplate.com/perfect-bourbon-glazed-ribeye-steaks-with-garlic-herb-butter-recipe-for-easy-juicy-dinner/