Pan Seared Ribeye Steak (Print)

Perfectly juicy ribeye with caramelized garlic butter crust, ready in 20 minutes.

# What You’ll Need:

→ Steak

01 - 2 ribeye steaks, 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 (canola or avocado oil)

# How To Make:

01 - Pat the ribeye steaks completely dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper.
02 - Heat a large cast-iron skillet over high heat until very hot, approximately 2 minutes. Add the high-heat oil and swirl to coat the bottom of the pan evenly.
03 - Place the steaks carefully in the hot skillet. Cook without moving or disturbing for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.
04 - Flip the steaks using tongs. Immediately add the butter, smashed garlic cloves, fresh thyme, and rosemary sprigs to the pan.
05 - Tilt the skillet slightly to pool the melted butter. Using a spoon, continuously baste the steaks with the hot butter and aromatics for 2 to 3 minutes. Cook until desired doneness: 125°F for rare, 135°F for medium-rare.
06 - Transfer steaks to a cutting board and let rest for 5 minutes to allow juices to redistribute throughout the meat. Slice and serve immediately.

# Expert Tips:

01 -
  • The garlic butter baste creates a restaurant-quality finish in just twenty minutes flat
  • You will get that perfect crust without any fancy equipment or techniques
02 -
  • Dry meat equals better crust so do not skip the paper towel step no matter how tedious it feels
  • That five minute rest period is not optional unless you want all those delicious juices running onto your cutting board instead of staying in the meat
03 -
  • Keep a window open or your fire alarm will definitely go off from the high-heat searing
  • Finish with flaky sea salt right before serving for little crunches of salty perfection

Go Back