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Flavorful Bourbon-Glazed Ribeye Steak Recipe Perfect for Easy Dinner

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A quick and easy bourbon-glazed ribeye steak topped with garlic herb butter, perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients

Scale
  • Two 10–12 oz (280–340 g) ribeye steaks, about 1-inch thick
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • ¼ cup (60 ml) bourbon
  • 2 tablespoons (25 g) brown sugar
  • 1 teaspoon (5 g) Dijon mustard
  • 3 cloves garlic, minced
  • 4 tablespoons (60 g) unsalted butter, softened
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon (5 ml) lemon juice (optional)

Instructions

  1. Bring ribeye steaks to room temperature by letting them sit on the counter for 15-20 minutes.
  2. In a small bowl, combine softened butter, minced garlic, chopped parsley, thyme, and lemon juice. Mix well and set aside.
  3. In another bowl, whisk together bourbon, brown sugar, and Dijon mustard until smooth to prepare the bourbon glaze.
  4. Season both sides of the ribeye steaks generously with coarse salt and freshly ground black pepper.
  5. Heat a cast iron skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking.
  6. Add steaks to the hot skillet and sear without moving for 3-4 minutes per side until a rich brown crust forms. For medium-rare, cook until internal temperature reaches 130°F (54°C).
  7. Lower heat to medium and pour bourbon glaze over steaks in the pan. Spoon glaze repeatedly over steaks as it thickens slightly, about 1-2 minutes, until steaks are coated with a glossy, sticky layer.
  8. Transfer steaks to a plate and tent loosely with foil. Rest for 5-10 minutes to allow juices to redistribute.
  9. Serve steaks topped with a dollop of garlic herb butter, allowing it to melt over the warm ribeye.

Notes

Pat steaks dry before seasoning to ensure a good crust. If glaze thickens too much or burns, add a splash of water or more bourbon to loosen it. Resting the steak under foil for at least 5 minutes is essential for juicy results. For a spicy variation, add ½ teaspoon cayenne or red pepper flakes to the glaze. Garlic herb butter can be made a day ahead and refrigerated.

Nutrition

Keywords: bourbon glaze, ribeye steak, garlic herb butter, easy steak recipe, weeknight dinner, bourbon steak, pan-seared steak

Find it online: https://jodierecipes.com/flavorful-bourbon-glazed-ribeye-steak-recipe-perfect-for-easy-dinner/