Perfect Ribeye Steak (Pan-Seared)
Ingredients
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1 ribeye steak (1–1.5 inches thick)
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Salt (preferably coarse or kosher)
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Black pepper, freshly ground
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1–2 tablespoons oil (canola, vegetable, or avocado oil)
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2 tablespoons butter
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2–3 garlic cloves, smashed
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Fresh rosemary or thyme (optional)
Instructions
1. Prep the Steak
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Let the ribeye sit at room temperature for 20–30 minutes.
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Pat dry with paper towels—this helps browning.
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Season both sides generously with salt and pepper.
2. Heat the Pan
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Use a heavy skillet (cast iron is best).
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Heat on high until very hot.
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Add the oil and let it shimmer.
3. Sear the Ribeye
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Place the steak in the pan and do not move it for 2–3 minutes.
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Flip and sear the other side for another 2–3 minutes.
4. Baste
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Add butter, garlic, and herbs to the pan.
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Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes.
5. Check Doneness
Use a meat thermometer for accuracy:
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Rare: 120–125°F
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Medium-Rare: 130–135°F
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Medium: 140–145°F
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Medium-Well: 150–155°F
If the steak is thick, you may need to reduce heat and cook an additional 2–4 minutes.
6. Rest
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Transfer the steak to a plate.
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Let it rest 5–10 minutes to keep it juicy.
7. Serve
Slice against the grain if serving cut pieces.
Add extra pan juices on top.
Grill Method (Alternative)
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Preheat grill to high heat.
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Season steak as above.
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Grill 3–5 minutes per side depending on thickness and preferred doneness.
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Rest before serving.
Tips
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A well-marbled ribeye cooks best—fat equals flavor.
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Don’t overcrowd the pan; cook one steak at a time if necessary.
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Avoid flipping too often—let the crust form.
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Butter basting adds restaurant-level flavor.
If you want, I can also give:
✅ A garlic-herb marinade
✅ A cowboy ribeye (bone-in) method
✅ Reverse-sear ribeye for ultra-even doneness
Just tell me!
