Classic Pan-Seared Ribeye Steak
Traditional dish · American
A perfectly seared ribeye steak, cooked to juicy perfection with a rich, flavorful crust. This classic preparation highlights the natural marbling and tender texture of the ribeye.
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Ingredients
- Ribeye Steak4 (1.5-inch thick)
- Unsalted Butter4 tablespoons
- Garlic Cloves4, smashed
- Fresh Rosemary Sprigs2
- Fresh Thyme Sprigs2
- SaltTo taste
- Black PepperTo taste
Steps
- 1
Pat the ribeye steaks completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
- 2
Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until very hot. Add a thin layer of high-smoke-point oil if desired, though the fat from the ribeye is often sufficient.
- 3
Carefully place the seasoned steaks in the hot skillet. Sear for 3-4 minutes per side for a good crust, adjusting heat as needed to prevent burning.
- 4
Reduce heat to medium. Add the butter, smashed garlic cloves, rosemary, and thyme to the skillet. As the butter melts, tilt the pan and use a spoon to baste the steaks with the foaming butter for 2-3 minutes, until desired doneness is reached (130-135°F for medium-rare).
- 5
Remove steaks from the skillet and let them rest on a cutting board for at least 5-10 minutes before slicing against the grain.
