Pan Seared Ribeye Steak (Printable)
Perfectly seared ribeye with crispy golden crust and tender juicy center, finished with aromatic garlic butter.
# What You'll Need:
→ Steak & Seasoning
01 - 2 ribeye steaks (about 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 oil)
05 - 3 tablespoons unsalted butter
06 - 3 cloves garlic, smashed
07 - 3 sprigs fresh thyme
08 - 2 sprigs fresh rosemary
# How to Make It:
01 - Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry thoroughly with paper towels to ensure proper searing.
02 - Season both sides generously with kosher salt and freshly ground black pepper, pressing the seasoning into the meat to adhere.
03 - Heat a large cast-iron skillet over high heat until very hot. Add the oil and swirl to coat the pan evenly.
04 - Place the steaks in the skillet and sear without moving for 2–3 minutes until a deep golden crust forms.
05 - Flip the steaks and add butter, smashed garlic, thyme, and rosemary to the pan.
06 - Tilt the skillet and baste the steaks with the 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 the steaks to a cutting board and let rest for 5 minutes before slicing and serving to allow juices to redistribute.
# Expert Advice:
01 -
- The basting technique creates restaurant quality flavor at home without any fancy equipment
- Room temperature steaks sear more evenly so every bite stays perfectly tender
02 -
- Cold steaks won't sear evenly so the room temperature step is not optional
- Move the steaks rather than the pan when flipping to maintain consistent heat contact
03 -
- Buy prime grade when possible for superior marbling and tenderness
- Let the pan get properly hot before adding any oil