Cooking a ribeye in garlic butter, any suggestions?
 

Using a non stick fry pan, my first time cooking.

Butter will burn. Steak needs 20 minutes at room temp before cooking. If I have to pan a steak, it’s a cast iron screaming hot, little oil on the meat. Sear 1.5 “ steak one side 3-4 minutes flip 2 minutes. Rare to mid rare. No idea time for any other than mid rare. Rest steak for 2-3 minutes before cutting. Your non stick may not be happy with high heat and can warp the pan. If you don’t have cast iron a stainless would be better. Lower heat can just end up steaming meat instead of a sear. One can also use air fryer, with decent results, but high heat sear is better flavor.

Then if you choose to need flavored butter, it should be added to steak on the plate.

I wouldn't cook a cut like that in a non stick pan. Use a cast iron, carbon or stainless-steel pan. It should be cooked at a high temperature. What type of range hood do you have? I remember decades ago when I "cooked" my first blackened steak, the kitchen filled with smoke a few seconds after it hit the pan:angel:

If you are new to cooking, practice with something cheaper like a thin sliced sirloin, cube or minute type steak.

Wow!!!
 

Thank you both very much for the good info. Looks like I better buy a cast iron pan, or bring the steaks to your house.....lol:a20:

Put it on the grill

An emerging trend is cold sear. I have tried it on steaks and it works very well. I cold sear the steak, turning every couple minutes then when seared on both sides, I put into a 300 degree oven until internal temp is 145 degrees. I have an induction cooktop and use a carbon/stainless pan although I have used my cast iron but it seems to have disappeared.

cold sear steaks - America'''s Test Kitchen search

Cast iron is a better option for a pan.

My best advice is not to keep moving it or flipping it over. Do that just once. I let my steak cook on one side then only turn it over once. I found it tastes best this way. If you add some rosemary it will enhance it in my opinion.

One of the best ways is to do the cooking first using sous vide and cook the entire steak to your target temperature. I like 53C for rare to medium rare. The entire steak will then be cooked at the target internal temperature. After removing the steak from the wrap, pat it completely dry with towel or paper towel, then finish with a sear on grill, stainless steel or cast iron pan. To reduce the smoke, I have recently started basting the steak with ghee - clarified butter, before the sear. The sear is important to pasteurize the surface and gives the steak a more palatable appearance. The sear takes about 30-60 seconds per side. If you don't use the ghee or butter, then you need a high smoke point oil in the pan.

You can google sous vide for more information on the process. One of the really nice features of the technique is the timing is not critical. The cook time will be 1-3 hours, depending on thickness and whether it was frozen. You take it out of the water bath when everything else is ready, since the searing step only takes about 1-2 minutes.

Simpler way…use and air fryer. Comes out exactly the way you want

you can get a great cast iron in one of the estate/garage sales around here I've seen many. At least they are already seasoned, cause if you don't season the cast iron it sucks.

you can do it in a non-stick pan, however I have never seen the high end brands around here I use cast iron and all-clad. cast iron is far better, however all-clad can take high temps as well.

In either case you are not going to cook the steak in garlic butter - EVER!. The technique is to first sear the steak's fat side (known as rendering the fat) That will give you a good base coating for the pan. You can do this ahead of time, as it will take time especially depending on the cut and size of that fat cap. once rendered well (means it's brown and crispy and practically no fat is left) you can then sear the first (unseasoned side first) side of the steak (yes you only season 1 side unless it's a filet) when the steak "lets go" of the pan is when you flip it to the seasoned side. (side note: season with only kosher salt and fresh ground pepper for best flavor and do it 30 minutes prior to cooking it helps dry out the meat which helps the searing process) once you flip the steak you put in the pan about half a stick of butter and 3 whole cloves of garlic a couple sprigs of rosemary if you'd like. get a big spoon and start basting the steak once the butter melts (tilt the pan towards you so the butter, garlic, and rosemary all come together.) if you want a heavier rosemary flavor imparted lay the rosemary on the steak and baste over it.

most 1 inch steaks will be done within 3-4 minutes for med-rare. let rest on a grate aka wire rack for at least 5 minutes then serve.

The option was in my last sentence of using air fryer. However not all air fryers are the same, some just don’t have the ability to cook properly.

Tried and true equipment in high end restaurants is sous vide. Usually cooked to rare, then removed when needed and finished on grill fire to bring temp request from customers. I have a commercial SV compliments of our son. But one can find home versions for less than $100. I use my SV for meats, poultry, eggs Benedict, sides, desserts, and drinks. Perfection every time with little effort

one word: Don't

Look up “reverse sear“ . you put it in an oven till it reaches 100 or 110 if you like rare. Then throw it on a hot skillet for 2-3 minutes on each side to sear it. If you want rare, it’s rare all the way through the steak not just the middle like when you do it on a skillet or the grill where it gets more more medium when you get to the edge. The only way I’ve cooked steak for the last several years. Try it, I promise you’ll never go back.

A ribeye is too good of a cut to cook in an air fryer. I do use an air fryer for cheaper cuts like round steak/London Broil.