Pan Seared Ribeye Steak (Printable)

Juicy ribeye with golden crust, seared in butter with garlic and herbs.

# What You'll Need:

→ 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. Pat dry thoroughly with paper towels to ensure proper searing.
02 - Generously season both sides of each steak with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
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 hot skillet and sear without moving for 2-3 minutes until a deep golden-brown crust forms.
05 - Flip steaks and immediately add butter, smashed garlic, thyme, and rosemary to the pan.
06 - Tilt skillet and continuously baste steaks with melted butter and aromatics for 2-3 minutes. Cook to desired doneness: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
07 - Transfer steaks to cutting board and rest for 5 minutes to allow juices to redistribute. Slice and serve.

# Expert Tips:

01 -
  • The combination of high heat searing and butter basting creates a steakhouse experience in your own kitchen without the expensive price tag
  • This technique works every single time once you understand the temperature and timing, making it failproof even for beginners
02 -
  • I once skipped bringing my steaks to room temperature and they cooked unevenly, with the outside overdone before the center was even warm
  • Using a meat thermometer takes all the guesswork out of achieving your perfect level of doneness every time
03 -
  • Never pierce the steak with a fork to check doneness, as this releases all those precious juices you worked so hard to keep inside
  • If your pan starts smoking too much, briefly lower the heat but maintain enough temperature to keep the sear going strong

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