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Garlic-Butter Ribeye Hoagie
Andre Lewis

Garlic-Butter Ribeye Hoagie

Garlic butter belongs on the roll and the steak, but not in amounts that leak down your wrist. Sear ribeye strips first, then add the butter during the final minute so the garlic doesn't burn. A sturdy hoagie catches the browned butter without collapsing.
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Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless ribeye steak cut into thin strips
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp neutral oil
  • 4 tbsp unsalted butter softened and divided
  • 3 garlic cloves finely grated
  • 1/2 tsp dried parsley
  • 4 sturdy hoagie rolls split

Method
 

  1. Mix the butter, grated garlic and dried parsley in a small bowl.
  2. Season the ribeye strips with salt and black pepper and let them stand for 10 minutes.
  3. Spread half the garlic butter on the cut rolls and toast them under a broiler for 2 minutes until the edges turn gold.
  4. Heat the neutral oil in a cast-iron skillet over high heat and sear the ribeye in two batches for 2 to 3 minutes each until browned and at least 145°F.
  5. Return all the steak to the skillet, add the remaining garlic butter and toss for 30 seconds until glossy and fragrant.
  6. Divide the steak among the toasted rolls and spoon any browned garlic butter from the pan over the meat.