Pan Seared Ribeye Steak (Print)
Juicy ribeye with golden crust seared in hot skillet with butter and herbs
# Ingredient list:
→ Steak & Seasoning
01 - 2 ribeye steaks (1 inch thick, 12 oz each)
02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
→ Aromatics & Fat
04 - 2 tablespoons high-heat oil (canola, grapeseed, or avocado)
05 - 3 tablespoons unsalted butter
06 - 3 cloves garlic, smashed
07 - 3 sprigs fresh thyme
08 - 2 sprigs fresh rosemary
# Directions:
01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry thoroughly with paper towels.
02 - Season both sides of each steak generously with kosher salt and freshly ground black pepper.
03 - Heat a large cast-iron skillet over high heat until very hot. Add oil and swirl to coat the pan evenly.
04 - Place steaks in the skillet and sear without moving for 2-3 minutes until a deep golden crust forms.
05 - Flip steaks and add butter, smashed garlic, thyme, and rosemary to the pan.
06 - Tilt the skillet and baste the steaks with melted butter and aromatics for 2-3 minutes, or until desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
07 - Transfer steaks to a cutting board and let rest for 5 minutes before slicing and serving.
# Expert Tips:
01 -
- The basting step creates a restaurant-quality finish without any fancy techniques
- You get that incredible caramelized crust while keeping the inside tender and juicy
02 -
- Dry steaks sear better, so do not skip the paper towel step
- Use a meat thermometer to check doneness from the side, not the top
03 -
- Save the leftover butter from the pan and drizzle it over the finished steaks
- Letting the meat rest is non-negotiable, cutting too early ruins all your hard work