Seared Ribeye Steak with Garlic Herb Pan Sauce

Bring your steak to the next level with a garlic and herb sauce!


  • 1 rib-eye steak (bone-in, 1 ½ to 2 inches thick and 1 ½ to 1 ¾ pounds)
  • 1 1/2 teaspoons salt (preferably flaked sea salt, divided)
  • 1 teaspoon black pepper (coarsely ground, divided)
  • 1 teaspoon extra-virgin olive oil
  • 3 garlic cloves (large, peeled)
  • 2 bay leaves (preferably fresh)
  • 1 teaspoon pink peppercorns (crushed)
  • 1 shallot (small, chopped, about 1 tablespoon)
  • 1/4 cup dry white wine
  • 1 tablespoon Dijon mustard
  • 4 tablespoons unsalted butter (cold, cut into chunks)
  • 1 tablespoon fresh thyme leaves (chopped)
  • 1 tablespoon fresh parsley (chopped)


Trim any large portions of excess fat from edge of steak. Season steak all over with 1 teaspoon salt and ½ teaspoon black pepper. Let it sit at room temperature for 30 minutes. Meanwhile, prepare remaining ingredients and preheat oven to 400°.

Following the insertion guide on the Yummly Thermometer app, insert the thermometer horizontally into the largest muscle of the steak, avoiding bone and any pockets of fat, all the way to the black cap so the metal on the thermometer is completely covered.

Heat a large cast-iron skillet or other ovenproof frying pan over medium-high heat until a few drops of water added to pan evaporate right away. Drizzle olive oil into center of skillet, set steak on top, and sear, turning once, until steak is well browned, about 4 minutes per side. Remove pan from heat and stir garlic, bay leaves, and pink peppercorns into oil in pan.

Roast steak in oven until the thermometer indicates steak is done the way you like, or 8-12 minutes for medium-rare (135°). Transfer steak to a cutting board and let rest while you make the sauce.

Discard bay leaves from skillet. Protecting hands, tip skillet and spoon out fat. Set skillet over medium heat. Add shallot, white wine, and mustard and cook, scraping up browned bits, until liquid is reduced by half, about 1 minute.

Add butter, thyme, and parsley and cook, whisking constantly, until butter melts and sauce thickens slightly, about 1 minute. Remove from heat and season with remaining ½ teaspoon salt and 1/2 teaspoon black pepper (or to taste).

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