Pan Seared Ribeye Steak (Print Version)
Achieve restaurant-quality ribeye steaks with perfect caramelization and juicy tenderness in just 20 minutes.
# 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 Cook:
01 - Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry thoroughly with paper towels.
02 - Season both sides generously with salt and pepper.
03 - Heat a large cast-iron skillet over high heat until very hot. Add the oil and swirl to coat the pan.
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, 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.
# Expert Advice:
01 -
- The basting technique with butter and herbs creates a restaurant quality finish at home
- Room temperature steaks and proper resting make all the difference for tenderness
02 -
- A cold steak will cook unevenly, leaving you with a gray band of overcooked meat around the edges
- Moving the steak too early prevents proper crust formation, so resist the urge to peek underneath
03 -
- Start checking temperature a few minutes early since stovetop heat varies
- Save the leftover butter from basting to drizzle over the finished steak