Description
This easy pan seared ribeye steak recipe creates the perfect dinner every time with a flavorful crust and juicy interior, featuring garlic and fresh herbs for added aroma and taste.
Ingredients
Steak
- 2 boneless ribeye steaks, 1-inch thick (about 10-16 ounces each)
- Kosher salt, to taste
- Black pepper, to taste
For Cooking
- 2 teaspoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, peeled and crushed
- 2 sprigs fresh rosemary and/or thyme
Instructions
- Remove Steaks from Refrigerator: Take the ribeye steaks out of the refrigerator about 20 minutes before cooking to bring them to near room temperature, ensuring even cooking.
- Preheat Pan: Heat a large cast iron skillet over medium-high heat until it is very hot, preparing it for searing the steaks.
- Prepare Steaks: Pat the steaks dry thoroughly using paper towels, then season both sides generously with kosher salt and black pepper.
- Sear Steaks: Add the extra virgin olive oil to the hot skillet and swirl to coat the surface. Place the steaks in the skillet, searing each side for 3 to 4 minutes until a golden-brown crust forms.
- Add Butter and Aromatics: Reduce heat to medium, then add the unsalted butter, crushed garlic cloves, and fresh herb sprigs to the pan. Spoon the melted butter mixture over the steaks continuously as they cook for another 1 to 2 minutes until the internal temperature reaches 140 to 150°F for medium doneness or desired doneness.
- Rest Steaks: Transfer the cooked steaks to a cutting board and loosely cover with foil. Allow them to rest for 10 minutes to let the juices redistribute before slicing and serving.
Notes
- The nutritional information provided is based on a 10-ounce cooked steak.
- Steak Doneness Temperatures: Medium Rare: 145°F, Medium: 160°F, Well Done: 170°F.
- For best flavor and texture, serve this pan-seared ribeye immediately after resting.
- If you have leftovers, store them in a covered container in the refrigerator for up to two days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
