Pan Seared Ribeye Steak (Printable)
Perfectly seared ribeye with caramelized crust and juicy interior, finished with garlic butter and fresh herbs.
# 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
# Step-by-step:
01 - Remove steaks from refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels to ensure proper searing.
02 - Generously season both sides of each steak with kosher salt and freshly ground black pepper, pressing the seasoning into the meat.
03 - Heat a large cast-iron skillet over high heat until very hot. Add the oil and swirl to coat the pan bottom evenly.
04 - Place steaks in the hot skillet and sear without moving for 2-3 minutes until a deep golden-brown crust forms.
05 - Flip the steaks and immediately add butter, smashed garlic, thyme, and rosemary to the pan.
06 - Tilt the skillet and spoon the melted butter and aromatics over the steaks continuously for 2-3 minutes. Cook until desired doneness: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
07 - Transfer steaks to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice and serve.
# Expert Advice:
01 -
- The basting technique with butter and aromatics creates that steakhouse finish without needing any fancy equipment
- Room temperature meat and proper resting are the secret weapons for juicy, evenly cooked results every time
02 -
- Patting the meat absolutely dry before seasoning is non-negotiable for achieving a proper crust
- A meat thermometer takes the guesswork out of doneness and prevents overcooking expensive cuts
03 -
- Thermometer placement matters, insert into the thickest part of the meat without touching bone for accurate readings
- Reverse searing in a low oven before the final skillet sear ensures edge to edge perfection on thicker cuts