🥩 Perfect Ribeye Steak (Pan-Seared Method)
Ingredients:
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1 bone-in or boneless ribeye steak (1–1½ inches thick is ideal)
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Kosher salt & freshly ground black pepper
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1–2 tbsp neutral oil (like canola or avocado oil)
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2 tbsp butter
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2–3 garlic cloves, smashed
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Fresh rosemary or thyme (optional)
🔥 Instructions:
1. Bring to Room Temp:
Let the steak sit out for 30–60 minutes to come to room temperature for even cooking.
2. Season Generously:
Pat dry with paper towels, then season generously with salt and pepper on all sides.
3. Sear:
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Heat a cast iron skillet over high heat until just smoking.
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Add oil and lay the steak in carefully.
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Sear 2–3 minutes per side without moving it. Flip only once to get that golden-brown crust.
4. Add Butter & Aromatics:
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In the last minute or so, add butter, garlic, and herbs to the pan.
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Tilt the pan and baste the steak with the melted butter using a spoon for extra flavor.
5. Check Temp & Finish:
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Use a meat thermometer to check internal temp:
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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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(If your steak is very thick, finish in a 400°F/200°C oven for a few minutes after searing.)
6. Rest:
Remove steak from the pan and let rest 5–10 minutes to let juices redistribute.
🧂 Serving Suggestions:
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Slice against the grain and serve with garlic mashed potatoes, roasted veggies, or a side salad.
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Optional: top with a pat of compound butter or drizzle with balsamic glaze.
🔥 Want to grill it instead?
Let me know and I’ll give you the perfect grilled ribeye technique with char marks and smoky flavor.
Or need a reverse-sear method for thicker cuts? Happy to help!