Ahhh, ribeye steak 🥩🔥 — juicy, marbled, and packed with flavor. Let’s go classic pan-seared for maximum simplicity and taste.
🥩 Perfect Pan-Seared Ribeye Steak
Ingredients (serves 1–2)
- 1 ribeye steak, 1–1.5 inches thick (~12–16 oz)
- Salt & freshly ground black pepper
- 1–2 tbsp oil (canola, vegetable, or avocado)
- 2 tbsp butter
- 2–3 cloves garlic, smashed
- Optional: fresh thyme or rosemary sprigs
Instructions
- Prep steak
- Bring steak to room temperature (~30 minutes).
- Pat dry with paper towels.
- Generously season both sides with salt and pepper.
- Heat skillet
- Use a heavy skillet (cast iron preferred).
- Heat over high heat until very hot, then add oil.
- Sear steak
- Place steak in skillet. Don’t move for 3–4 minutes.
- Flip and sear other side 3–4 minutes for medium-rare (adjust for thickness).
- Add butter & aromatics
- Reduce heat to medium.
- Add butter, garlic, and herbs.
- Tilt pan slightly and spoon melted butter over steak (basting) 1–2 minutes.
- Check doneness
- Medium-rare: 130–135°F / 54–57°C
- Medium: 135–145°F / 57–63°C
- Use an instant-read thermometer for precision.
- Rest
- Remove steak from pan, tent loosely with foil, rest 5–10 minutes.
- Slice against the grain and serve.
Pro Tips
- Extra flavor: Finish with a pat of compound butter (garlic, herbs, or blue cheese).
- Crust: Pat steak completely dry and don’t overcrowd the pan.
- Reverse sear option: Slow oven first, then hot skillet for a perfect crust.
- Sides: Mashed potatoes, roasted veggies, or a simple salad.
I can also give you:
- 🔥 Grilled ribeye recipe
- 🧄 Garlic butter ribeye steak
- 🥩 Pan-seared ribeye with mushroom sauce
- ⏱️ Quick skillet ribeye for weeknights
Do you want the mushroom sauce version?
