🥩 Perfect Ribeye Steak (Pan-Seared)
Juicy, richly marbled, and full of flavor — ribeye is one of the most tender and flavorful cuts of beef, perfect for a restaurant-quality steak at home.
🛒 Ingredients (Serves 1–2)
- 1 ribeye steak (1–1½ inches thick)
- Salt (kosher preferred)
- Freshly ground black pepper
- 1–2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, smashed
- 1–2 sprigs fresh rosemary or thyme (optional)
🥣 Instructions
1️⃣ Bring to Room Temp
- Remove steak from refrigerator 30–45 minutes before cooking.
- Pat dry with paper towels.
2️⃣ Season Generously
- Season both sides liberally with salt and black pepper.
3️⃣ Heat the Pan
- Heat a heavy skillet (cast iron works best) over high heat.
- Add olive oil. When shimmering, add steak.
4️⃣ Sear
- Cook 3–4 minutes without moving (for a good crust).
- Flip and cook another 3–4 minutes.
5️⃣ Butter Baste
- Add butter, garlic, and herbs to pan.
- Tilt pan and spoon melted butter over steak for 1–2 minutes.
6️⃣ Check Doneness
Use internal temperature:
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
7️⃣ Rest
- Remove from heat and rest 5–10 minutes before slicing.
🔥 Tips for the Best Ribeye
- High Heat = Better Crust
- Don’t Overcook — Ribeye shines at medium-rare.
- Use a Meat Thermometer for precision.
- Reverse Sear Option: Bake at 275°F until near desired temp, then sear for perfect edge-to-edge doneness.
🥔 Serving Ideas
- Garlic mashed potatoes
- Roasted asparagus
- Crispy Brussels sprouts
- Classic steakhouse salad
If you’d like, I can also give you:
- Grilled ribeye method
- Garlic butter ribeye with pan sauce
- Cast iron steakhouse-style crust technique
- Oven-only ribeye recipe
Do you prefer it classic salt & pepper or boldly seasoned steakhouse-style? 🥩
