Description
Learn how to cook the perfect pan-seared ribeye steak with this simple and delicious recipe. Searing the steak in a cast-iron skillet with garlic, thyme, and rosemary creates a flavorful crust while keeping the inside juicy and tender.
Ingredients
Main Ingredients:
- 1 large bone-in or boneless ribeye steak (1¼ to 1½ inches thick; about 1 pound)
Seasoning:
- Kosher salt & freshly cracked black pepper (up to 2 teaspoons each)
For Cooking:
- 2 tablespoons neutral oil (like canola or avocado)
- 3 tablespoons unsalted butter
- 3 to 4 garlic cloves, smashed
- 2 to 3 sprigs fresh thyme
- 1 to 2 sprigs fresh rosemary
Instructions
- Prepare the Steak: Let the ribeye sit out for 30–45 minutes before cooking to bring to room temperature. This helps it cook evenly.
- Season the Steak: Pat the ribeye dry with paper towels. Season all sides with kosher salt and freshly cracked black pepper.
- Sear the Steak: Heat a cast-iron skillet over medium-high heat until very hot. Sear the steak for 3 to 4 minutes on each side until a deep golden crust forms.
- Add Flavors: Flip the steak and add butter, smashed garlic, thyme, and rosemary to the pan. Baste the steak continuously for 2 to 3 minutes as the butter melts.
- Finish Cooking: Continue basting and flipping the steak until it reaches your desired doneness (about 135-140°F for medium).
- Rest and Serve: Remove the steak from the pan and let it rest for 5 to 10 minutes before slicing. Serve with your favorite sides.
Notes
- Make sure to use a meat thermometer to check the steak’s internal temperature for doneness.
- Allowing the steak to rest after cooking helps redistribute the juices for a more flavorful result.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0g
- Sodium: 350mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 175mg
