Pan Seared Ribeye Steak (Printable)

Perfect ribeye with caramelized crust, garlic butter, and fresh herbs. Restaurant-quality results in 20 minutes.

# 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 Cook:

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, approximately 2 minutes. Add the oil and swirl to coat the bottom of the pan evenly.
03 - Place the steaks in the hot skillet and cook without moving for 3 to 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 continuously baste the steaks with the melted butter and aromatics using a spoon for 2 to 3 minutes. Cook until desired doneness: 125°F for rare, 135°F for medium-rare.
06 - Transfer the steaks to a cutting board and let rest for 5 minutes before slicing and serving to allow juices to redistribute.

# Expert Tips:

01 -
  • The basting technique creates that restaurant quality crust and infuses the meat with incredible garlic herb flavor
  • Ready in just 20 minutes but tastes like something youd order at a steakhouse
02 -
  • Room temperature steak sears more evenly than cold steak and cooks closer to your target doneness
  • The basting step is non negotiable, that aromatic butter is what transforms a good steak into an extraordinary one
03 -
  • Use an instant read thermometer to avoid guessing and consistently hit your perfect doneness
  • Let the pan get properly hot before adding oil, this is what creates that restaurant quality crust

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