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
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Ribeye Steak: Thoroughly dry the ribeye steak with a paper towel. Once it’s nice and dry, season both sides generously with salt and let it sit at room temperature for 60 minutes if you want to cook it as soon as possible. If you have more time, leave it uncovered in the fridge for 4 hours to help the surface dry out even more. For the best flavor, crust, and texture, let it rest in the fridge overnight. If you’ve salted it and left it in the fridge for a few hours, be sure to let it rest at room temperature for 30 minutes before cooking.
- Preheat the Pan: Preheat your pan over medium-high heat. After 2-3 minutes, add a tablespoon of refined avocado oil. Give it a minute to get hot. The whole process should take about 3 to 4 minutes, bringing the pan to a temperature of over 400°F (204°C). While you’re waiting, pat-dry the ribeye steak again with paper towels, then season it with pepper.
- Place Ribeye Steak on the Pan: Gently place ribeye steak on a preheated, very hot pan, pressing it down slightly to ensure even contact with the surface. Flip the ribeye steak every 30 seconds to achieve a rich brown crust and cook it evenly on the inside. Keep an eye on the internal temperature of the ribeye steak with a thermometer; once it reaches 90°F (32°C), reduce the heat to low and move on to the next step.
- Baste the Ribeye Steak: Add the butter, garlic, and either thyme or rosemary to the pan. As the butter melts, quickly sear the edges of the ribeye. Once the butter’s fully melted, tilt the pan to pool the melted butter at the bottom edge. Then move the steak slightly higher in the pan and spoon the melted butter over it for 30 seconds on each side.
- Monitor Steak’s Internal Temperature: While basting, monitor the internal temperature of the ribeye steak and take it off the pan when it’s 20-25°F (11-14°C) below your target doneness. Although I recommend aiming for medium-rare, adjust the cooking time based on your preference.
- (Optional): If you’d rather skip basting, simply tilt the pan to collect the butter, place the ribeye steak in it, and continue cooking, flipping the steak every 30 seconds. The overall results will be the same as with the basting method.
- Let Ribeye Steak Rest: Let the pan-seared ribeye rest for 5-7 minutes. If it’s up to 1.5 inches (3.8 cm) thick, 5 minutes is enough. For steaks between 1.5 and 2 inches (3.8 to 5.1 cm) in thickness, let them rest for a slightly longer period, about 6 to 7 minutes.
- Serve the Pan-Seared Ribeye Steak: After resting, pour the leftover pan butter over the steak, along with the rosemary and garlic. Slice it however you like. A well-cooked ribeye is naturally tender, so there’s no need to worry about slicing against the grain. Just enjoy it as it is.
Notes
