Pan-Seared Ribeye
A quick and easy recipe for a tender and juicy pan-seared ribeye steak, perfect for cozy dinners or festive gatherings.
Ingredients
Main ingredients
- 1 piece Ribeye Steak (1-inch thick) Well-marbled for indulgent juiciness.
- 2 tablespoons Butter Adds richness and depth.
- 2 cloves Garlic, crushed Infuses the steak with aromatic flavor.
- 1 tablespoon Olive Oil For searing; can substitute with avocado oil.
- to taste Salt Simple seasoning that enhances flavor.
- to taste Pepper Feel free to experiment with different varieties.
- to taste Fresh Herbs (like thyme or rosemary) Optional, for a fragrant touch.
Instructions
Preparation
- Take the ribeye out of the fridge and let it come to room temperature for about 30 minutes. Season generously on both sides with salt and pepper.
Cooking
- In a cast-iron skillet (or heavy pan), heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- Carefully place the ribeye into the pan, laying it away from you to prevent splatters. Allow it to sear without moving it for about 4-5 minutes, until a beautiful brown crust forms.
- Turn the steak over. Add the butter, crushed garlic, and herbs to the pan. As the butter bubbles, use a spoon to baste the steak with the melted butter for additional flavor. Cook for another 4-5 minutes for medium-rare (130°F internal temperature).
Resting and Serving
- Once cooked, transfer the ribeye to a cutting board and cover loosely with foil. Let it rest for about 5 minutes.
- Slice against the grain, and serve warm. Drizzle the pan juices over the meat for an extra hit of flavor.
Notes
Store leftovers wrapped in aluminum foil or an airtight container for up to 3 days. For freezing, wrap tightly and freeze for up to 3 months. Reheat gently in a skillet over low heat or in the oven at 300°F.