Pan Seared Ribeye Steak (Printable Version)
Juicy ribeye with caramelized crust finished with garlic butter and fresh herbs for restaurant-quality results.
# Ingredient List:
→ 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)
# How to Make:
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.
# Expert Tips:
01 -
- The crispy crust you get from a hot skillet rivals anything youll order at a steakhouse
- Basting with garlic butter creates those restaurant-quality flavors in under twenty minutes
02 -
- Move the steaks around in the pan and you lose the crust formation, patience is everything here
- Use a thermometer instead of cutting into the meat, 125°F for rare or 135°F for medium-rare
03 -
- Open a window or turn on your fan, searing at high heat creates plenty of smoke
- Start checking temperature a minute early, carryover cooking continues after you pull from heat