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pan seared ribeye steak

Pan Seared Ribeye Steak Recipe

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  • Author: Adam Wojtow
  • Prep Time: 10 minutes
  • Rest Time: 24 hours
  • Cook Time: 10 minutes
  • Total Time: 24 hours 15 minutes
  • Yield: 1 16 oz Ribeye Steak
  • Category: Main Course
  • Cuisine: American

Description

A perfectly pan seared ribeye steak with a crispy crust and juicy interior. Infused with rich butter and aromatic herbs, this recipe guarantees a mouth-watering dish every time.


Ingredients

  • A 1.5 to 2 inches (3.8 to 5.1 cm) thick ribeye steak
  • 1 tablespoon high-smoke point oil (I recommend avocado oil)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • ½ stick of unsalted butter (About 56.7 grams)
  • 23 garlic cloves
  • 2 thyme or rosemary springs

Instructions

  1. Prepare the Ribeye Steak: Dry the ribeye steak with a paper towel, then generously salt it using one of the following methods:

    Option 1: For optimal flavor and crust, salt the ribeye steak on both sides and let it sit at room temperature for 45-60 minutes before searing.

    Option 2: For an exceptional crust and flavor, salt the ribeye steak and leave it in the fridge overnight. The next day, let it sit at room temperature for 30 minutes before cooking.

  2. Preheat the Cast-Iron Skillet: Preheat a cast-iron skillet over medium-high heat for 2-3 minutes. Add a tablespoon of refined avocado oil and let it heat for another minute until the pan reaches over 400°F (204°C). While the skillet is heating, season your ribeye steak with pepper.
  3. Place Ribeye Steak on Skillet: Place the ribeye steak on a hot skillet, pressing it down slightly for even contact. Flip every 30 seconds to get a rich brown crust and cook more evenly inside. Monitor the ribeye steak’s internal temperature with a thermometer; once it reaches 90°F (32°C), lower the heat and move on to the next step.
  4. Baste the Ribeye Steak: Add butter, garlic, and thyme or rosemary to the pan. As the butter melts, quickly sear the ribeye steak’s sides. Tilt the pan to pool the butter and baste the ribeye steak for 30 seconds on each side. Monitor the internal temperature and remove the ribeye steak from heat when it’s 20-25°F (11-14°C) below your target doneness. Alternatively, cook the ribeye steak in the pooled butter, flipping every 30 seconds. Lower the heat while basting to prevent the butter from burning; aim for a golden-brown color.
  5. Let Ribeye Steak Rest: Let the pan-seared ribeye steak rest for 5-7 minutes. For ribeye steaks up to 1.5 inches (3.8 cm) thick, rest for 5 minutes, and for thicker ribeye steaks, rest for 6-7 minutes. Then, add the leftover butter, rosemary, and garlic, and slice as you like.

Notes

steak doneness chart