Pan-Seared Boneless Ribeye Steak with Maple Bourbon Butter

Pan seared ribeyes in a cast iron skillet placed side by side to make a heart.

4.88 from 8 votes

Pan-Seared Boneless Ribeye Steak with Maple Bourbon Butter

This pan-seared boneless ribeye steak is finished in the oven for a perfect crust and juicy center, then topped with a sweet-savory maple bourbon compound butter. Easy steakhouse-style results at home in under 30 minutes.

Prep Time10

Cook Time5

Marinate & Rest Time40

Total Time55

Course: Main Dish

Cuisine: American

Servings: steaks

Calories: 565kcal

Author: Sharon Rigsby

Equipment

well-seasoned cast iron skillet

Ingredients

Chili Rub

1 tablespoon chili powder
2 teaspoon brown sugar
1 tablespoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper

Maple Bourbon Butter

4 tablespoons unsalted butter, softened
1 tablespoon bourbon
1 teaspoon pure maple syrup
1 teaspoon reserved chili rub
1 teaspoon fresh parsley finely chopped

Ribeye Steaks

2 boneless ribeye steaks 1-1¼ inches thick
1-2 tablespoons olive oil

Instructions

How to make the chili and brown sugar rub:

Combine chili powder, garlic powder, brown sugar, and salt and pepper in a small bowl.

How to prep your steaks:

Pat the steaks dry with a paper towel. Reserve one teaspoon of the rub, and sprinkle the remainder on both sides of the steaks. Rub in. Cover the steaks and let sit for a minimum of 30 minutes. If you have more time, cover and refrigerate for 8-24 hours.

How to make the maple bourbon butter:

Soften the butter by putting it in the microwave for 10-15 seconds. Add the reserved chili rub you saved, one teaspoon of finely chopped parsley, along with the bourbon and maple syrup. It will take a minute or so to get everything incorporated, but keep stirring until your butter is smooth and creamy.
Put the butter mixture on a square of wax paper and roll it up into a cylinder. Twist the ends and refrigerate until you are ready to use it.

How to pan-sear the steaks:

Take the steaks out of the refrigerator at least 30 minutes before cooking so that they will be at room temperature. This helps them cook more evenly.
Preheat your oven to 500°F and turn on your kitchen exhaust fan to high. If you don't have a good exhaust fan, you might want to open a window.
Put a large well-seasoned cast-iron skillet in the oven and let it heat up for five minutes. While your skillet heats brush both sides of your steaks with a light coat of olive oil.
Use a very heavy-duty cooking mitt or potholder, and carefully take your hot cast-iron skillet out of the oven. Place it on a stovetop burner over high heat. Heat the skillet for an additional five minutes.
Now, it's time to add your steaks! Sear them for 30 seconds on the first side, then flip them over and sear for another 30 seconds on the second side.

How to finish the steaks in the oven:

Using a heavy-duty oven mitt, very carefully put the skillet and steaks in the oven. Cook the steaks for two minutes on one side. Then, carefully flip them over and let them cook for an additional two minutes.
For perfectly cooked steaks, use the times above as a guide and an instant-read meat thermometer to check the internal temperature. Don't forget that the internal temperature of your beef will increase 3-5 degrees while resting.
Finally, remove your steaks from the pan and put them on a cutting board or plate. Let them rest loosely covered with foil for about 10 minutes to reabsorb the juices. Add a few pats of the maple-bourbon butter.
Serve immediately and enjoy!

Notes

For steaks that are 1-11/4 inches thick, this recipe will cook them to medium-rare. If your steaks are thinner, reduce the oven time. You will want to increase the time if they are thicker. If you prefer your steak more well-done, you can increase the cooking time proportionally.

Rare: 3-4 minutes total, for an internal temperature of 120-130°F
Medium rare: 5-6 minutes total, for an internal temperature of 130-135°F
Medium: 7-8 minutes total, for an internal temperature of 135-145° F
For more temperature guidance, please refer to the infographic in the post.

This recipe will produce smoke. Before preheating your oven to 500°F, make sure it's clean! If not, your smoke alarm will sound like a four-alarm fire! Don't ask me how I know this.

When buying beef, purchase USDA grade Prime, if you can, or Choice. No matter the price, it is still much less expensive than ordering it at a restaurant.

Because of the high temperatures required in this recipe, I recommend using only a cast-iron skillet that can withstand the heat.

Also, a caution: your skillet will be very hot when it comes out of the oven to preheat, and again after your steaks finish cooking. Be sure to use a heavy-duty potholder. I like to leave my potholder or a kitchen towel wrapped around the handle to remind me not to grab it.

This recipe calls for boneless ribeye steaks; you can substitute bone-in, but they will take a little longer to cook.

If you would like an alternative to the maple-bourbon butter, try my easy-to-make homemade Garlic Herb Butter.

Nutrition