🥩 Perfect Ribeye Steak (Pan-Seared & Butter-Basted)
🛒 Ingredients:
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1–2 ribeye steaks (1–1.5 inches thick)
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Salt (preferably kosher)
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Freshly ground black pepper
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2 tbsp high-heat oil (avocado oil, canola, or grapeseed)
🧈 Garlic Herb Butter (for basting):
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2–3 tbsp unsalted butter
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3 cloves garlic, smashed
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2 sprigs fresh rosemary or thyme (or both)
🔥 Instructions:
1. Bring to Room Temp
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Remove steak from the fridge 30–45 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.
2. Preheat the Pan
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Heat a cast-iron skillet over high heat until very hot (a drop of water should sizzle immediately).
3. Sear the Steak
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Add oil to the pan. Place steak in and don’t move it for 2–3 minutes to get a deep crust.
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Flip and sear the other side for another 2–3 minutes.
4. Butter Baste
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Reduce heat to medium. Add butter, smashed garlic, and herbs to the pan.
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Tilt the pan and spoon the melted butter over the steak continuously for about 1–2 minutes.
5. Check Doneness
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Use a meat thermometer:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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6. Rest the Steak
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Transfer to a plate and let rest for 5–10 minutes to let the juices redistribute.
🧂 Optional Finishes:
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Top with a pat of compound butter
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Serve with a drizzle of balsamic glaze or chimichurri
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Pair with mashed potatoes, roasted veggies, or a fresh salad
🔥 Grilling Option:
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Preheat grill to high (450–500°F).
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Grill steak 4–5 minutes per side for medium-rare.
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Rest and serve as above.
Would you like a reverse-sear method, oven-finished version, or ribeye with pan sauce?