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Perfect Bourbon-Glazed Ribeye Steak Recipe with Easy Garlic Herb Butter

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A bold yet approachable ribeye steak recipe featuring a caramelized bourbon glaze and a luxurious roasted garlic herb butter, perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 2 ribeye steaks, about 12 oz (340 g) each, 1 to 1.5 inches thick
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1/4 cup bourbon
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 whole head of garlic
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • Salt, a pinch
  • Freshly ground black pepper, a pinch

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden.
  2. Once garlic is cool, squeeze softened cloves into a bowl. Add softened butter, chopped parsley, thyme leaves, salt, and pepper. Mix well and set aside or refrigerate.
  3. Pat steaks dry with paper towels. Season generously with salt and freshly ground black pepper on both sides. Let rest at room temperature for about 15 minutes.
  4. In a small saucepan over medium heat, combine bourbon, brown sugar, soy sauce, Dijon mustard, and minced garlic. Stir and simmer gently until reduced by half, about 6-8 minutes. Avoid burning.
  5. Heat cast iron skillet over medium-high heat. Add olive oil and let shimmer. Sear steaks for 4-5 minutes on first side without moving. Flip and cook 3-4 minutes more for medium-rare. Use tongs to hold steak edges briefly to render fat.
  6. During last minute of cooking, brush bourbon glaze generously over steaks. Let caramelize slightly, then remove steaks and rest for 5-7 minutes.
  7. Serve steaks topped with a dollop of roasted garlic herb butter while warm.

Notes

Use a meat thermometer to check for medium-rare (130-135°F). Rest steaks after cooking to redistribute juices. If glaze is too thick or sweet, add a splash of water to loosen. Roasting garlic ahead saves time. For dairy-free, substitute butter with plant-based spread and use tamari instead of soy sauce for gluten-free.

Nutrition

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

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