Pan Seared Ribeye Steak (Printable Version)

Achieve restaurant-quality ribeye with a golden crust and succulent center using this simple stovetop method.

# What You 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

# How to Make It:

01 - Remove steaks from refrigerator 30 minutes before cooking to reach room temperature. Pat dry thoroughly with paper towels to remove excess moisture for better searing.
02 - Season both sides of each steak generously with kosher salt and freshly ground black pepper, pressing seasoning into the meat to adhere.
03 - Heat large cast-iron skillet over high heat until very hot and smoking slightly. Add oil and swirl to coat pan evenly.
04 - Place steaks in skillet without overcrowding. Sear without moving for 2-3 minutes until deep golden-brown crust forms on first side.
05 - Flip steaks and add butter, smashed garlic, thyme, and rosemary to pan. Tilt skillet and continuously baste steaks with foaming butter and aromatics for 2-3 minutes.
06 - Cook to desired doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium. Transfer to cutting board and rest 5 minutes before serving.

# Expert Tips:

01 -
  • The caramelized crust you get from a proper sear is something restaurant quality but entirely achievable at home
  • Basting with infused butter creates layers of flavor that penetrate deep into the meat
02 -
  • Patting the steaks completely dry before seasoning is the step most people skip yet it makes the difference between a proper crust and steamed meat
  • A meat thermometer takes the guesswork out of doneness and prevents you from cutting into the steak too early to check
03 -
  • Let your skillet heat up for at least 5 minutes before adding anything to it
  • Save the leftover infused butter from the pan to drizzle over the rested steaks

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