Go Back
A perfectly cooked pan-seared ribeye steak with a golden-brown crust

Pan-Seared Ribeye Steak

This recipe guides you through pan-searing a ribeye steak to juicy perfection in just six simple steps, achieving a beautiful crust and tender interior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 steak
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 Ribeye steak about 1.5 inches thick
  • 1 teaspoon Salt or to taste
  • 0.5 teaspoon Black pepper freshly ground, or to taste
  • 1 tablespoon High-smoke point oil
  • 2 tablespoons Unsalted butter
  • 2-3 Garlic cloves smashed
  • 2 Fresh rosemary sprigs
  • 2 Fresh thyme sprigs

Equipment

  • Heavy-bottomed skillet (cast iron recommended)
  • Tongs
  • Instant-read meat thermometer
  • Cutting board

Method
 

Preparation
  1. Pat the ribeye steak dry and season generously with salt and pepper on all sides; let it rest at room temperature for at least 30 minutes.
  2. Heat a heavy-bottomed, oven-safe skillet over high heat until lightly smoking, then add high-smoke point oil and swirl to coat the pan.
  3. Carefully place the steak in the hot skillet and sear for 2-3 minutes until a deep brown crust forms.
  4. Flip the steak, immediately add butter, smashed garlic, rosemary, and thyme to the pan, then tilt the pan and continuously spoon the melted butter and aromatics over the steak for 2-4 minutes until desired doneness.
  5. Use an instant-read meat thermometer to check the internal temperature, aiming for 130-135°F (medium-rare), 135-140°F (medium), or 140-145°F (medium-well).
  6. Transfer the steak to a cutting board and let it rest for 5-10 minutes before slicing against the grain and serving.

Notes

For best results, choose a high-quality ribeye steak that is at least 1.5 inches thick. Resting the steak after cooking is crucial for juicy results.