🥩 Ribeye Steak (Pan-Seared, Steakhouse Style)
Ingredients (Serves 2)
- 2 ribeye steaks (1–1½ inches thick)
- Kosher salt
- Freshly cracked black pepper
- 1–2 tbsp high-smoke-point oil (avocado or vegetable)
- 2 tbsp unsalted butter
- 2–3 cloves garlic, smashed
- 2–3 sprigs fresh thyme or rosemary (optional)
Instructions
1️⃣ Bring to room temp
Let steaks sit out 30–45 minutes. Pat very dry.
2️⃣ Season generously
Salt and pepper both sides just before cooking.
3️⃣ Heat pan
Use a heavy skillet (cast iron preferred). Heat until very hot. Add oil.
4️⃣ Sear
Cook 3–4 minutes per side for medium-rare (adjust for thickness). Don’t move it while searing.
5️⃣ Butter baste
Lower heat slightly. Add butter, garlic, and herbs. Tilt pan and spoon melted butter over steaks for 1–2 minutes.
6️⃣ Check temperature
- Rare: 125°F (52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
7️⃣ Rest
Rest 5–10 minutes before slicing.
🔥 Optional Add-Ons
- Finish with flaky sea salt
- Top with garlic herb butter
- Add a splash of Worcestershire during basting
If you’d like, I can also give you:
- Grilled ribeye method
- Reverse-sear oven method
- Steakhouse garlic butter recipe
- Pan sauce to serve with it
