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Flavorful Bourbon-Glazed Ribeye Steak Recipe with Garlic Herb Butter

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A quick and easy bourbon-glazed ribeye steak topped with garlic herb butter, delivering a perfect balance of sweet, smoky, and savory flavors for a satisfying steak dinner.

Ingredients

Scale
  • 2 boneless ribeye steaks, about 12 ounces each
  • 1/3 cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh thyme (or rosemary)
  • Salt to taste (preferably kosher salt)
  • Black pepper to taste
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Prepare the garlic herb butter: In a small mixing bowl, combine softened butter with minced garlic, chopped parsley, thyme, and lemon juice if using. Mix until smooth and refrigerate to firm up.
  2. Make the bourbon glaze: In a small saucepan over medium heat, combine bourbon, brown sugar, soy sauce, and one minced garlic clove. Bring to a gentle boil, then reduce heat and simmer until thickened and reduced by half, stirring occasionally. Remove from heat.
  3. Season the ribeye steaks: Pat steaks dry and season generously with kosher salt and black pepper. Let rest at room temperature for about 10 minutes if possible.
  4. Preheat the skillet: Heat a cast iron skillet over medium-high heat and add olive oil. Heat until hot but not smoking excessively.
  5. Sear the steaks: Place steaks in the skillet and sear for 3-4 minutes per side for medium-rare (130°F internal temperature), adjusting time for thickness and doneness. Flip gently with tongs.
  6. Brush with bourbon glaze: During the last minute of cooking, brush the glaze generously on both sides of the steaks. Remove from heat promptly once done.
  7. Rest the steaks: Transfer steaks to a warm plate and rest uncovered for 5-10 minutes to lock in juices.
  8. Serve: Top each steak with a dollop of garlic herb butter just before serving to melt over the warm meat.

Notes

Use ribeye steaks at least 1-inch thick for best crust and tenderness. Rest steaks after cooking to retain juices. For gluten-free, substitute soy sauce with tamari or coconut aminos. For dairy-free, use plant-based butter alternatives. Avoid flipping steaks too often to develop a good crust. Brush bourbon glaze only at the end to prevent burning.

Nutrition

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

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