🥩 Perfect Ribeye Steak (Pan-Seared, Restaurant Style)
🧾 Ingredients
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1 ribeye steak (1–1.5 inches thick)
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Salt (preferably coarse)
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Freshly ground black pepper
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2 tbsp butter
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3–4 garlic cloves (smashed)
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2–3 sprigs fresh thyme or rosemary
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1 tbsp oil (high smoke point, e.g. canola)
⏱️ Step-by-Step Instructions
1. Bring to room temp
Take the steak out of the fridge 30–45 minutes before cooking.
2. Season generously
Pat dry, then season both sides with salt and pepper.
3. Heat the pan
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Use a heavy pan (cast iron if possible)
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Heat until very hot (almost smoking)
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Add oil
4. Sear the steak
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Place steak in pan
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Cook 2–3 minutes per side without moving
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Flip and repeat
5. Add butter & aromatics
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Lower heat slightly
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Add butter, garlic, herbs
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Tilt pan and spoon melted butter over steak for 1–2 minutes
6. Check doneness
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Medium-rare: ~54–57°C (130–135°F)
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Or press test: soft but springy
7. Rest the steak
Remove and let it rest 5–10 minutes before slicing
🔥 Pro Tips (DON’T SKIP)
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Dry steak = better crust
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Don’t overcrowd the pan
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Flip only once for best sear
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Resting is essential (keeps juices inside)
🧈 Optional upgrade
Add a final touch of:
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Flaky salt
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A small knob of butter on top before serving