Pan Fried Lemon Garlic Rib Eye Steaks

One of my favorite ways to prepare steak is this recipe for Pan Fried Lemon Garlic Rib Eye Steaks.

Pan Fried Lemon Garlic Rib Eye Steaks

This is a recipe from The Recipe Girl Cookbook. It’s one that we like to have for dinner now and then. It’s just a simple and delicious steak recipe. Add a potato and a vegetable/salad, and you’re all set with an easy, family-friendly dinner!

You can always make these steaks on the grill, but the grill isn’t accessible for everyone all-year-long, and PLUS… these are fried in a little oil+butter, which is ALWAYS a good thing. FRYING STEAKS IN BUTTER. Yes, that’s a good thing.

🛒Ingredients needed:

• rib eye steaks
• garlic
• freshly ground black pepper
• extra virgin olive oil
• fresh oregano
• salted butter
• kosher salt
• lemon

✏️How to make Pan Fried Lemon Garlic Rib Eye Steaks:

*The complete, printable recipe with all ingredients and instructions is at the end of this post.

1. Rub both sides of the steaks with the split garlic halves. Coat both sides of the steaks with a generous sprinkle of pepper. Coat each steak with ½ tablespoon oil and press on ½ tablespoon of the oregano. Wrap the steaks in plastic wrap and let them sit at room temperature for 1 hour (see tips).
2. Preheat a large skillet to medium heat. Add the butter and the remaining 1 tablespoon olive oil. Remove the steaks from the plastic wrap and sprinkle each with 1 teaspoon salt. Add the steaks to the hot pan and cook 2 minutes on the first side, or until they are seared a nice, deep brown. Turn the steaks over and add the lemon to the pan, cut-side-down. Turn heat to medium low and cook for 2½ minutes more, or until the steaks become browned on the bottom. Your steaks will be medium rare at this point. Add a little more cooking time if you prefer your steak more well done.
3. Remove the steaks to the cutting board and let them rest 5 to 10 minutes before serving. Squeeze the pan-fried lemon over the two steaks. Serve immediately.

➡️Recipe Tips:

• Cooking a steak at room temperature will allow for it to cook more evenly and quickly.
• You’ll get a better result in pan-frying your steaks if you avoid using a nonstick skillet. The steaks will brown nicely and hold a better texture if you opt for a stainless steel or cast-iron skillet.
• MAKE-AHEAD TIP: Wrap the steaks in plastic wrap and let them marinate in the refrigerator for several hours or up to 1 day. Remove the steaks from the refrigerator and let them sit at room temperature for 1 hour before serving. 
• USING THE GRILL INSTEAD: Preheat your grill to medium and grill the steaks 3 to 4 minutes per side for medium-rare. Grill the lemon cut-side-down.

✔️What to serve with Pan Fried Lemon Garlic Rib Eye Steaks:

• A classic baked potato is perfect with these steaks or you might want to opt for something a little special.
• I also like these with roasted butternut squash or roasted carrots.
• Serve this alongside a hearty Cabernet Sauvignon or a savory Syrah.

❤️Why I love this recipe:

1. Not many recipes are designed for two and I love that this makes a perfect “date night” meal.
2. We grill steaks so often that it’s really nice to have one cooked a little differently.
3. I love that drizzle of pan fried leman. It adds the perfect zing to these steaks.

Savory recipes enhanced with lemon!

• Sweet Lemon Glazed Drumsticks
• Lemon Caper Calamari Steaks
• Lemon-Tahini Couscous with Chicken & Vegetables
• Grilled Lemon Mustard Chicken
• Seared Scallops with Lemon Orzo

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5 from 2 votes

Pan Fried Lemon Garlic Rib Eye Steaks

For best results, search high and low for some good quality rib-eye steaks (good quality meat can make a big difference in the resulting flavor).

Recipe Details

Prep Time: 25 minutes mins

Cook Time: 5 minutes mins

Marinating Time: 1 hour hr

Total Time: 1 hour hr 30 minutes mins

Course: Main Course

Cuisine: American

Keyword: garlic, Lemon, pan fried, rib eye

Servings: 2 servings

Calories: 659kcal

Author: RecipeGirl.com

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Ingredients

• Two 8-ounce rib eye steaks, trimmed of excess fat
• 2 large garlic cloves, peeled and cut in half
• freshly ground black pepper
• 2 tablespoons extra virgin olive oil, divided
• 1 tablespoon finely chopped fresh oregano, divided
• 1 tablespoon salted butter
• 2 teaspoons kosher salt
• ½ medium lemon

Instructions

1. Rub both sides of the steaks with the split garlic halves. Coat both sides of the steaks with a generous sprinkle of pepper. Coat each steak with ½ tablespoon oil and press on ½ tablespoon of the oregano. Wrap the steaks in plastic wrap and let them sit at room temperature for 1 hour (see tips).
2. Preheat a large skillet to medium heat. Add the butter and the remaining 1 tablespoon olive oil. Remove the steaks from the plastic wrap and sprinkle each with 1 teaspoon salt. Add the steaks to the hot pan and cook 2 minutes on the first side, or until they are seared a nice, deep brown. Turn the steaks over and add the lemon to the pan, cut-side-down. Turn heat to medium low and cook for 2½ minutes more, or until the steaks become browned on the bottom. Your steaks will be medium rare at this point. Add a little more cooking time if you prefer your steak more well done.
3. Remove the steaks to the cutting board and let them rest 5 to 10 minutes before serving. Squeeze the pan-fried lemon over the two steaks. Serve immediately.

Notes

• To make this recipe dairy free, leave out the butter and use all olive oil instead.
• Cooking a steak at room temperature will allow for it to cook more evenly and quickly.
• You'll get a better result in pan-frying your steaks if you avoid using a nonstick skillet. The steaks will brown more nicely and hold a better texture if you opt for a stainless steel or cast-iron skillet.
• MAKE-AHEAD TIP: Wrap the steaks in plastic wrap and let them marinate in the refrigerator for several hours or up to 1 day. Remove the steaks from the refrigerator and let them sit at room temperature for 1 hour before serving. 
• USING THE GRILL INSTEAD: Preheat your grill to medium and grill the steaks 3 to 4 minutes per side for medium-rare. Grill the lemon cut-side-down.

Nutrition

Serving: 1serving, Calories: 659kcal, Carbohydrates: 3g, Protein: 46g, Fat: 52g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 27g, Trans Fat: 0.2g, Cholesterol: 153mg, Sodium: 2490mg, Potassium: 663mg, Fiber: 1g, Sugar: 0.2g, Vitamin A: 255IU, Vitamin C: 3mg, Calcium: 69mg, Iron: 5mg