Pan Seared Ribeye Steak (Printable Version)

Achieve perfect caramelization and tender, juicy results with this straightforward skillet method featuring aromatic butter basting.

# 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. Pat thoroughly dry with paper towels to ensure proper searing.
02 - Generously season both sides of each steak with kosher salt and freshly ground black pepper, pressing seasoning into the meat.
03 - Heat a large cast-iron skillet over high heat until very hot. Add oil and swirl to coat the pan bottom evenly.
04 - Place steaks in the hot skillet. Sear without moving for 2-3 minutes until a deep golden-brown crust forms on the first side.
05 - Flip steaks and immediately add butter, smashed garlic cloves, thyme, and rosemary to the pan.
06 - Tilt skillet and spoon melted butter and aromatics over steaks continuously for 2-3 minutes. Cook to desired doneness: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
07 - Transfer steaks to a cutting board and let rest for 5 minutes to allow juices to redistribute. Slice and serve.

# Expert Advice:

01 -
  • The caramelized crust you get from a screaming hot skillet rivals anything you would order at a steakhouse
  • Resting the meat properly is the secret that took me years to finally accept makes all the difference
02 -
  • Patting the steaks completely dry before seasoning prevents steaming and ensures you get that proper sear
  • The butter will brown and smell incredible while basting but watch carefully so it does not burn
03 -
  • Letting the meat rest is non negotiable because cutting into it too early lets all those delicious juices run out onto your cutting board instead of staying in the steak
  • Start with a dry steak by patting it thoroughly with paper towels since moisture is the enemy of a good crust

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