Description
A pan seared ribeye steak is the ultimate indulgence—crisp crust, juicy center, and a rich, buttery flavor infused with garlic and herbs. This easy stovetop method brings steakhouse magic to your kitchen in minutes.
Ingredients
1 (1.25 to 1.5-inch thick) ribeye steak, bone-in or boneless
1 tablespoon olive oil
Salt, to taste (preferably kosher or sea salt)
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
3 garlic cloves, smashed
2 to 3 sprigs fresh thyme or rosemary (optional)
Instructions
1. Let the ribeye steak sit out for 30 minutes to reach room temperature.
2. Pat dry with paper towels and season both sides with salt and black pepper.
3. Heat a cast iron skillet over high heat until just smoking. Add olive oil.
4. Place the steak in the pan and sear for 3 to 5 minutes on the first side.
5. Flip and cook another 3 minutes on the second side.
6. Reduce heat to medium, add butter, garlic, and herbs. Baste the steak for 1 to 2 minutes.
7. Check internal temp: 125°F for rare, 135°F for medium-rare, 145°F for medium.
8. Remove and let the steak rest for at least 5 minutes before slicing and serving.
Notes
Letting the steak come to room temperature ensures even cooking.
Use a thermometer for accurate doneness without cutting into the steak.
Always rest the steak before slicing to preserve juices and tenderness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 720
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 58 g
- Saturated Fat: 24 g
- Unsaturated Fat: 31 g
- Trans Fat: 1 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 48 g
- Cholesterol: 180 mg
Keywords: ribeye steak, steak dinner, cast iron steak