🥩 Ribeye Steak — Perfect Pan Sear
Ingredients
2 ribeye steaks, about 1–1½ inches thick
1–2 tbsp olive oil or avocado oil
1½ tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp unsalted butter
3 cloves garlic, lightly crushed
2–3 sprigs fresh rosemary or thyme
Instructions
Bring steaks to room temperature: Remove the ribeyes from the refrigerator about 30–45 minutes before cooking. Pat them very dry with paper towels.
Season: Generously season both sides with salt and black pepper.
Heat the pan: Place a heavy cast-iron skillet over high heat. Heat until very hot and lightly smoking.
Sear: Add the oil, then carefully place the steaks in the pan. Don’t move them for 2–3 minutes. Flip and sear the other side for another 2–3 minutes.
Add butter and aromatics: Reduce heat to medium. Add butter, garlic, and rosemary or thyme. Once the butter melts, tilt the pan and repeatedly spoon the hot butter over the steaks for 1–2 minutes.
Check doneness: For a juicy medium-rare ribeye, remove from the pan at about 125–130°F (52–54°C). The temperature will rise several degrees while resting.
Rare: 120–125°F
Medium-rare: 125–130°F
Medium: 135–140°F
Medium-well: 145–150°F
Rest: Transfer the steaks to a plate or cutting board and rest for 5–10 minutes before slicing.
Serve: Slice against the grain and spoon some of the garlic-herb butter from the pan over the top.
