Pan-Seared Ribeye Steak

Pan-Seared Ribeye Steak

Pan-seared ribeye steak is the gold standard for a rich, juicy steak with a beautifully caramelized crust. With just a few ingredients and the right technique, you can achieve steakhouse-quality results right on your stovetop.

Ingredients:
2 ribeye steaks, about 1 to 1 1/2 inches thick
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
1 teaspoon salt
1/2 teaspoon black pepper

Instructions:
Remove the ribeye steaks from the refrigerator 30 to 45 minutes before cooking to allow them to come to room temperature. Pat them completely dry with paper towels.

Season both sides generously with salt and black pepper.

Heat a heavy skillet, preferably cast iron, over high heat until very hot. Add the olive oil and swirl to coat the pan.

Carefully place the steaks in the hot skillet. Do not move them. Sear for 3 to 4 minutes until a deep brown crust forms.

Flip the steaks and sear the second side for another 3 minutes.

Reduce heat to medium. Add the butter, garlic, and herbs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1 to 2 minutes.

Check doneness using a thermometer:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)

Remove the steaks from the pan and let them rest on a plate for 5 to 10 minutes before slicing.

Helpful Tips:
A very hot pan is essential for a good crust.
Do not overcrowd the pan; cook in batches if needed.
Resting the steak allows the juices to redistribute for maximum tenderness.

Serving Suggestions:
Serve with mashed potatoes, roasted vegetables, or a crisp salad.
Top with herb butter or a drizzle of steak sauce if desired.
Pair with a bold red wine or sparkling water with lemon.

Pan-seared ribeye steak is simple, bold, and deeply satisfying — proof that great steak doesn’t need complicated techniques, just attention and heat.