Garlic Rib Eye Recipe

Bring steaks to room temperature

Remove rib eye steaks from refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to ensure even cooking.

Preheat broiler

Position the oven rack so steaks will be about 3–4 inches from the broiler element. Preheat the broiler on high for at least 10 minutes. If using a grill, preheat to high heat (500–550°F / 260–288°C).

Season steaks

Brush both sides of steaks lightly with olive oil. Generously season both sides and the edges with kosher salt (about 1 tsp per side total) and freshly ground black pepper.

Broil steaks

Place steaks on a broiler-safe pan or wire rack set over a rimmed baking sheet. Broil steaks 4–6 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 6–8 minutes per side for medium (135–140°F / 57–60°C). Use an instant-read thermometer to check doneness. Remove steaks when 5°F (3°C) below target temp, as they will rest and carryover cook.

Make garlic herb butter

While steaks rest, melt unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add finely minced garlic (6 cloves) to the warm butter and gently cook 30–60 seconds until fragrant — do not brown. Remove from heat, stir in chopped parsley, lemon juice, and optional crushed red pepper. Taste and adjust salt if needed.

Top steaks and rest

Transfer steaks to a cutting board or warm serving plates. Spoon the warm garlic herb butter evenly over the hot steaks so it melts into the meat. Tent loosely with foil and rest 5–7 minutes before serving.

Prepare vegetables

While steaks are coming to room temp or during the last 10–15 minutes of broiling, trim and cut broccoli, carrots, and sugar snap peas (or green beans) so pieces are uniform for even cooking.

Sauté or steam

Option A — Sauté: Heat 1 tbsp butter or olive oil in a large skillet over medium-high heat. Add carrots first and cook 2–3 minutes, then add broccoli and snap peas. Sauté 4–5 minutes until crisp-tender. Season with 1/2 tsp salt and 1/4 tsp black pepper. Option B — Steam: Steam vegetables 4–6 minutes until crisp-tender, then toss with butter, salt and pepper.

Finish and keep warm

Taste and adjust seasoning. Keep vegetables warm by covering or placing in a low oven (200°F / 95°C) until steaks rest and are ready to plate.

White rice (if chosen)

Heat cooked white rice in microwave or on stovetop with a splash of water and a pinch of salt until steaming, about 2–3 minutes. Fluff with a fork before serving.

Garlic mashed potatoes (if chosen)

Reheat prepared garlic mashed potatoes gently in a saucepan with a pat of butter and a splash of milk or cream, stirring until smooth and heated through (about 5–7 minutes over low heat). Adjust salt to taste.

Thick-cut steak fries (if chosen)

Reheat cooked thick-cut steak fries in a 425°F (220°C) oven on a sheet pan for 8–10 minutes, flipping once, until hot and crisp. Season with a pinch of salt right after removing from oven.

On each plate, place a chosen starch portion, arrange a generous serving of mixed vegetables beside it, then place the garlic-topped rib eye to the center. Spoon any remaining garlic butter pan juices over the steak. Garnish with a small sprinkle of chopped parsley and serve immediately.

Optional: Provide lemon wedges and steak knife at the table. Serve with hot sauce or steak sauce on the side if desired.