Pan Seared Ribeye Steak (Printable View)
Juicy ribeye seared to perfection with aromatic butter baste
# 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
# How-To Steps:
01 - Remove steaks from refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels to ensure proper searing.
02 - Season both sides generously with kosher salt and freshly ground black pepper, pressing 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 skillet and sear without moving for 2-3 minutes until a deep golden crust forms.
05 - Flip steaks and add butter, smashed garlic, thyme, and rosemary to the pan.
06 - Tilt the skillet and baste steaks with 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 steaks to a cutting board and let rest for 5 minutes before slicing and serving to ensure juiciness.
# Expert Advice:
01 -
- The basting technique creates that restaurant quality finish without any fancy equipment
- You can achieve a perfect crust and tender interior in just 20 minutes start to finish
02 -
- A screaming hot pan is non negotiable, because moderate heat will steam your steak instead of searing it
- Letting meat rest is not optional, because cutting into it immediately sends all those delicious juices running onto your cutting board instead of staying in your steak
03 -
- Patting your steaks completely dry before seasoning is the step most people skip that makes the biggest difference
- Finish with flaky sea salt right before serving for those delicious little salt bursts that make restaurant steaks special