Pan Seared Ribeye Steak (Print Version)
Juicy ribeye with golden crust and garlic butter finish
# What You Need:
→ Steak
01 - 2 ribeye steaks (about 1 inch thick, 12 oz each), room temperature
02 - Kosher salt, to taste
03 - Freshly ground black pepper, to taste
→ Butter & Aromatics
04 - 2 tablespoons unsalted butter
05 - 3 garlic cloves, smashed
06 - 3 sprigs fresh thyme
07 - 2 sprigs fresh rosemary
→ Oil
08 - 1 tablespoon high-heat oil (such as canola or avocado oil)
# Directions:
01 - Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the oil and swirl to coat.
03 - Place the steaks in the skillet and cook without moving for 3–4 minutes, until a golden-brown crust forms.
04 - Flip the steaks and add the butter, garlic, thyme, and rosemary to the pan.
05 - Tilt the skillet slightly and, using a spoon, baste the steaks continuously with the melted butter and aromatics for 2–3 minutes, or until the desired doneness (125°F for rare, 135°F for medium-rare).
06 - Remove the steaks from the skillet and let rest on a cutting board for 5 minutes before slicing and serving.
# Insider Tips:
01 -
- The restaurant quality crust you get at home without any fancy equipment
- Basting with butter and herbs transforms a simple steak into something extraordinary
02 -
- A meat thermometer takes all the guesswork out of doneness and prevents overcooking expensive cuts
- That resting period is just as important as the sear itself, cutting too early sends all the flavor running onto your plate
03 -
- Let your steaks sit at room temperature for at least 30 minutes before cooking for even heating throughout
- Finish with flaky sea salt right before serving for little bursts of salty crunch