Pan-Seared Ribeye Steak
A rich, buttery, and perfectly seared ribeye steak that rivals any steakhouse. This quick and easy method ensures a golden-brown crust while keeping the inside juicy and tender.
Ingredients
- 1 ribeye steak 1.5–2 inches thick, USDA Prime or Choice
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp avocado or grapeseed oil
- 3 tbsp unsalted butter
- 3 garlic cloves crushed
- 2 sprigs fresh thyme or rosemary
Instructions
Prep the Steak:
- Pat the ribeye dry with paper towels.
- Season generously with salt and black pepper.
Heat the Skillet:
- Heat a cast-iron skillet over medium-high heat.
- Add oil and wait until it shimmers.
Sear the Steak:
- Place the steak in the skillet.
- Cook for 3–4 minutes without moving it until a deep brown crust forms.
- Flip and cook for another 3–4 minutes.
Baste with Butter:
- Reduce heat to medium.
- Add butter, garlic, and herbs.
- Tilt the pan and spoon the melted butter over the steak for 1–2 minutes.
Rest and Serve:
- Transfer the steak to a cutting board.
- Let it rest for 5–10 minutes before slicing against the grain.
Notes
- Steak Doneness Guide: Use a meat thermometer to check doneness:
- Rare: 120°F
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
- Well-Done: 160°F
- Storage: Wrap leftovers in foil and refrigerate for up to 3 days.
- Best Oils: Avocado, grapeseed, or canola oil for a high-smoke point. Avoid olive oil as it burns quickly.