Pan Seared Ribeye Steak (Print Version)

Juicy ribeye with golden crust finished with garlic herb butter

# What You 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 It:

01 - Pat the ribeye steaks completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the oil and swirl to coat the bottom of the pan.
03 - Place the steaks in the hot skillet and cook without moving for 3-4 minutes until a deep golden-brown crust forms on the bottom.
04 - Flip the steaks and immediately add the butter, smashed garlic cloves, thyme sprigs, and rosemary sprigs to the pan.
05 - Tilt the skillet slightly and using a spoon, continuously baste the steaks with the foaming butter and aromatics for 2-3 minutes until reaching desired doneness (125°F for rare, 135°F for medium-rare).
06 - Remove the steaks from the skillet and let rest on a cutting board for 5 minutes before slicing and serving to allow juices to redistribute.

# Expert Hints:

01 -
  • The basting technique creates layers of flavor that penetrate deep into the meat
  • You get that steakhouse crust without any fancy equipment or techniques
  • Rest time means every bite stays impossibly juicy from edge to center
02 -
  • Dry meat equals better crust. Pat those steaks like your life depends on it.
  • The pan must be properly hot before the meat goes in. Cold pan equals gray steak.
  • Rest time is not optional. Cutting too early spills all those juices onto your board.
03 -
  • Take the steaks out of the fridge 45 minutes before cooking
  • Skip the pepper during searing if it burns at high heat
  • Finish with flaky sea salt right before serving

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