Pan Seared Ribeye Steaks in Herbed Butter with Sunny Side Up Eggs

Who doesn’t love a good steak dinner. This girl does. These ribeye steaks are pan seared in herbed butter to medium rare perfection with sunny side up eggs on the side. These are a little different than the usual way I prepare and pan sear my steaks, so I thought I would share it with you.

Here’s what you need:

*steaks; I used ribeyes

*salt to taste

*2 TBS butter, softened

*1 tsp. dried Rosemary

*1/4 tsp. dried Thyme

*1/4 tsp. onion powder

*1/4 tsp. dried sage

*2 garlic cloves, smashed

*cracked pepper to taste

*olive oil


Dry steaks off with a paper towel and season with salt on both side.

Place in the refrigerator for at least 4 hours or over night before cooking.

Remove steaks and set out at room temperature for 30 to 45 minutes before cooking time.

Mix Thyme, Rosemary, onion powder and sage with the softened butter; set aside.

Preheat oven to 450°

Heat a cast iron pan to medium high heat. When pan becomes really hot, add a small amount of olive oil and place steaks in the pan and season with cracked pepper. On one side of the pan, add smashed garlic cloves and the herbed butter.

Tilt the pan to the side where the butter is melted and with a spoon, begin basting the steaks.

Cook for about 2 minutes while basting the steaks with the herb butter mixture.

Turn the steaks over, season with cracked pepper and cook cook for another 2 minutes while continuing to baste.

Remove skillet from the heat and remove garlic cloves. Place in to the oven. Cook 4 minutes for medium rare; cook 6 minutes for medium and about 8 minutes for well done.

Place steak on plates and cover loosely with foil and let rest for 10 minutes.

While steaks are resting, wipe out the cast iron pan to get rid of some of the herbs, but leave a small amount of the butter and steak drippings. Heat to medium.

*Caution the pan handle will be hot so use a kitchen towel or a silicone cast iron handle holder. I have one that I use a lot and it really keeps you from burning your hand on the hot handles. You can get them here on Amazon.. silcone Handle holders

Crack in the desired amount of eggs into the pan, season with salt and cracked pepper.

The eggs will cook fast. For sunny side up eggs cook until the whites are set but the yolks are still runny, about 2 minutes. For over easy eggs, after the whites begin to set, flip them over and cook for about 30 seconds or until whites are all the way set.

Remove from the pan and serve with the steaks.


Ribeye Steak Dinner

I am a steak girl. I like just about any kind, but Ribeye and NY strip are my go to. I like to keep it simple, but don’t get me wrong, if I’m at a restaurant that likes to frou frou it up with mushrooms, onions and special sauce….. I will not say no. My hubby wasn’t much of a steak eater until he met me. Now he gets the craving like I do. So, needless to say the shortage of meats and steak at the grocery store has not helped my craving of that tender, medium rare ( more to the rare side for me) juicy slab of meat. *sigh* That is until a few days ago.

I had to make a grocery run for a few items, which we all know now days is not as simple as it once was. As I walked past the meat counter with just a side glance, because I just knew it would be empty, it was there. I think it even called out to me ……hey girl looky looky, come and get meeee! I had a brief flash of seeing myself hurling over the meat counter….which is no easy task for a 4 ft 9 woman vs a 3 ft meat counter….grasping my prize and yelling 6 ft back! But no, my mama taught me how to act in public all those years ago. So, I did make it to the counter without any mishaps or having my picture posted somewhere in the back that stating If you see this woman……..

So yes, hubby and I were one happy couple because were getting steak for dinner that night.

If you want to make it, here’s what you need:

  • Steak
  • steak seasoning
  • canola oil
  • 2 TBS butter
  • dried rosemary about 2 tsp or more to taste or a sprig of fresh rosemary ( I only had dried available)
  • 2 garlic cloves peeled and smashed
  • coarse salt

Pat steak dry with a paper towel if needed. Rub on your favorite steak seasoning. I love these two by Penzey’s but of course you can use your own.

Rub seasoning on both sides of the steak and let it sit out for about 45 minutes to come to room temperature.

Preheat oven to 500° or if your oven smokes too much like mine at that temp, 450°.

Heat a large cast iron skillet over high heat. I like using a cast iron skillet because it sears the meat really well. Add a sprinkle of salt to both sides of the steak. When the skillet is hot, add a small amount of oil and place steaks in to the skillet. Cook for about 2 minute and turn steaks, pushing them to the side. Add the butter, rosemary and garlic to the side of the skillet.

Tilt the skillet to one side and using a spoon, baste steaks with the butter mixture. Cook for about to 2 more minutes while continuing basting.

Remove skillet from the heat and remove garlic cloves. Place in to the oven. Cook 4 minutes for medium rare; cook 6 minutes for medium and about 8 minutes for well done ( I’m not judging).

Take note, the skillet will be extremely hot so please use caution.

Place steak on plates and cover loosely with foil and let steaks rest for 10 minutes. If you are like me, hubby likes his steak medium, so I have to initial his foil so I don’t get them mixed up….. and I have.

I served these steaks with a fried egg and my roasted potatoes.