Pan Seared Ribeye Steak (Printable)

Juicy ribeye with caramelized crust, finished with garlic butter and fresh herbs

# What You Need:

→ Steak

01 - 2 ribeye steaks (about 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 (such as canola or avocado oil)

# How To Make:

01 - Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and pepper.
02 - Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the oil and swirl to coat.
03 - Place the steaks in the skillet and cook without moving for 3-4 minutes, until a golden-brown crust forms.
04 - Flip the steaks and add the butter, garlic, thyme, and rosemary to the pan.
05 - Tilt the skillet slightly and, using a spoon, baste the steaks continuously with the melted butter and aromatics for 2-3 minutes, or until the desired doneness (125°F for rare, 135°F for medium-rare).
06 - Remove the steaks from the skillet and let rest on a cutting board for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • The technique is foolproof once you understand the heat and timing
  • Basting with garlic butter creates that steakhouse finish in your own kitchen
  • It comes together in under 20 minutes but tastes like you spent hours perfecting it
02 -
  • A room temperature steak cooks more evenly than a cold one, so take it out of the fridge at least 30 minutes before cooking
  • Resist the urge to move the steaks while they sear, that crust only forms when the meat has uninterrupted contact with the hot surface
  • Use an instant-read thermometer for perfect results every time, visual cues can be misleading with the high heat and browning
03 -
  • Finish with flaky sea salt right before serving for a satisfying crunch and burst of salinity
  • Save any leftover herb butter from the pan and drizzle it over the sliced steak or vegetables on the side

Go Back