🥩 Perfect Pan-Seared Ribeye Steak (With Garlic Butter Baste)
🕒 Prep Time: 10 min | Cook Time: 10–15 min
Serves: 1–2 per steak (10–16 oz ribeye)
🍴 Ingredients:
-
1 thick-cut ribeye steak (1¼–1½ inches thick; 10–16 oz)
-
Kosher salt and freshly cracked pepper
-
1–2 tbsp neutral oil (like canola or avocado)
-
2 tbsp unsalted butter
-
2–3 cloves garlic, smashed
-
A few sprigs of fresh thyme or rosemary (optional)
🔪 Instructions:
1. Bring Steak to Room Temp:
-
Let steak sit out for 30–45 minutes before cooking so it cooks evenly.
2. Season Well:
-
Pat steak dry with paper towels.
-
Season generously on both sides with salt and pepper (no need for more — the meat shines on its own).
3. Sear the Steak:
-
Heat a cast iron skillet over high heat until just smoking.
-
Add oil, then carefully place the steak in the pan.
-
Sear without moving for 3–4 minutes, until a deep golden crust forms.
-
Flip and sear the other side for another 3–4 minutes.
4. Butter Baste (Final Touch):
-
Turn heat to medium. Add butter, smashed garlic, and herbs to the pan.
-
As butter melts and foams, tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes. This adds flavor and helps finish the cook.
5. Check Temperature:
| Doneness | Temp (Pull from Heat) | Final Temp |
|---|---|---|
| Rare | 120°F (49°C) | 125°F (52°C) |
| Medium-Rare | 125°F (52°C) | 130°F (54°C) |
| Medium | 135°F (57°C) | 140°F (60°C) |
-
Use an instant-read thermometer for accuracy!
6. Rest the Steak:
-
Transfer steak to a cutting board and let rest for 5–10 minutes to reabsorb juices.
7. Slice & Serve:
-
Slice against the grain if you’re serving it sliced.
-
Serve with the pan juices drizzled over top.
🍽️ Serving Suggestions:
-
Sides:
-
Garlic mashed potatoes
-
Roasted asparagus or Brussels sprouts
-
Creamed spinach
-
Baked or fried potatoes
-
-
Sauces (optional):
-
Chimichurri
-
Horseradish cream
-
Classic steakhouse peppercorn sauce
-
🔄 Grilling Option:
-
Grill ribeye over high direct heat for 4–5 min per side (depending on thickness), then move to indirect heat to finish to desired doneness. Always let rest before slicing.
Would you like a reverse-seared version, oven-finished, or even a coffee-rubbed or Cajun-style ribeye next?
