Pan-Seared Ribeye Steak (Printable Version)
Create a steakhouse-quality ribeye with perfect searing, aromatic butter basting, and an elegant carving board presentation.
# What You'll Need:
→ Main Ingredients
01 -
1-2 ribeye steaks (1.5-2 inches thick, bone-in or boneless)
02 -
Kosher salt
03 -
Freshly ground black pepper
04 -
2 tbsp high-smoke point oil (canola or grapeseed)
05 -
2 tbsp unsalted butter
06 -
2 garlic cloves, smashed
07 -
2-3 sprigs fresh thyme or rosemary
→ Optional Garnish
08 -
Flaky sea salt
09 -
Microgreens or parsley
10 -
Roasted garlic or shallots (for plating)
11 -
Herb-infused oil or balsamic glaze
# Steps To Follow:
01 -
Take the steak out of the refrigerator at least 30 minutes before cooking. Pat dry with paper towels, then season generously with kosher salt and black pepper on both sides.
02 -
Heat a cast iron skillet over high heat until smoking hot. Add oil and swirl to coat the surface.
03 -
Sear the steak for 2-3 minutes per side until a golden-brown crust forms. Add butter, garlic, and thyme. Reduce heat slightly. Baste the steak continuously with the melted butter using a spoon for 1-2 minutes.
04 -
For medium-rare doneness, continue cooking until internal temperature reaches 130-135°F (54-57°C). Use a meat thermometer inserted into the thickest part for accuracy.
05 -
Remove from heat and let rest on a wooden cutting board for at least 10 minutes to allow juices to redistribute throughout the meat.
06 -
Slice the steak against the grain into ¼-inch slices. Fan the slices out decoratively on the board. Sprinkle with flaky salt and add optional garnishes as desired.
# Notes and Tips:
01 -
For best results, choose well-marbled ribeye steaks with consistent thickness.
02 -
The resting period is crucial for juicy results - don't skip this step.
03 -
Serving on a wooden board provides a rustic presentation and helps maintain temperature.