Garlic Rib-Eye Steak

Garlic Rib Eye Steak

Try this wonderful Pan-Seared Garlic Rib-Eye Steak! Serve with potatoes and a green salad for a complete meal. OH, that Soy and Bourbon sauce on top is to die for!!! This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too!



Units Scale
  • 1 1/2 teaspoons canola oil
  • 2 cloves garlic
  • One 1-inch-thick boneless rib-eye (8 to 10 ounces)
  • 1/4 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup water
  • 2 teaspoons low-sodium soy sauce
  • 2 tablespoons bourbon
  • Pinch sugar


  1. Line a small plate with paper towels.
  2. Heat the oil in a medium cast-iron skillet over medium-high heat.
  3. Meanwhile, mince the garlic. Once the oil shimmers, add the garlic and cook, stirring, for about 1 minute, until the garlic becomes golden brown but does not burn. Use a slotted spoon to transfer the garlic to the lined plate. Leave the skillet over medium-high heat while you season the steak on both sides with the smoked paprika and with salt and pepper to taste.
  4. Place the steak in the skillet and sear until nicely browned on both sides; this should take a total of 8 to 10 minutes for medium-rare. Transfer to a plate to rest while you make the sauce. Leave the skillet over medium-high heat.
  5. Carefully add the water and soy sauce to the skillet, using a wooden spatula to dislodge any crusty bits from the pan. Cook for about 1 minute; the liquid should reduce by half. Turn off the heat.
  6. Stir in the bourbon and sugar; use a long lighter or match to ignite the sauce, then allow the flame to subside and burn out; this should take less than half a minute.
  7. Transfer the steak to a cutting board; cut into thick slices and divide between individual plates. Spoon the sauce over each portion, then sprinkle with the garlic. Serve warm.