Juicy Pan-Seared Ribeye Steak
Ingredients
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2 ribeye steaks (about 1–1.5 inches thick)
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Salt & freshly ground black pepper
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2 tbsp olive oil or high-smoke-point oil
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3–4 cloves garlic, smashed
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2–3 sprigs fresh rosemary or thyme
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2 tbsp butter
Instructions
1. Prep the steak
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Bring steaks to room temperature (about 30 minutes out of the fridge).
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Pat dry with paper towels—this ensures a good sear.
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Season generously with salt and pepper on both sides.
2. Sear
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Heat a heavy skillet (cast iron is best) over high heat until very hot.
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Add oil, then steaks. Sear 3–4 minutes per side for medium-rare (adjust for thickness).
3. Add flavor
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Reduce heat to medium-low. Add butter, garlic, and herbs.
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Spoon melted butter over the steak continuously for 1–2 minutes (“basting”)—this is flavor magic.
4. Rest
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Remove steaks and let rest 5–10 minutes before slicing. Juices redistribute, making it tender and juicy.
5. Serve
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Slice against the grain. Optional: drizzle with pan juices or extra butter.
Pro Tips
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For extra crust, sprinkle a pinch of coarse salt right before searing.
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Don’t overcrowd the pan—sear in batches if needed.
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Pair with garlic mashed potatoes, roasted veggies, or a simple salad.