Pan-Seared Ribeye with Garlic Butter
Two thick-cut ribeyes hit a screaming-hot skillet, seared hard until a golden crust forms, then finished with melting garlic butter. Ready in under 20 minutes with nothing but salt, pepper, and heat.
- Total time
- 18 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
- 2 steaks (12 oz each) ribeye steaks (1.5 inches thick)
- 3 tbsp butter
- 4 cloves garlic cloves, smashed
- 3 sprigs fresh thyme sprigs (or rosemary)
- 1 tsp fleur de sel or sea salt
Instructions
- 1
Pat steaks dry with paper towels. Season both sides generously with salt and black pepper.
- 2
Heat olive oil in a 12-inch cast iron skillet over medium-high until it shimmers and just begins to smoke, ~2 minutes.
- 3
Sear steaks 90 seconds per side without moving. Edges should look deep golden-brown; do not flip more than once.
- 4
Add butter, garlic, and thyme to the pan. Tilt the skillet and spoon melting butter over the steaks for 2 minutes.
- 5
Transfer steaks to a plate. Let rest 3 minutes so juices redistribute.
- 6
Pour pan butter and garlic over the steaks. Finish with a pinch of fleur de sel. Serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- tongs
- spoon
- instant-read thermometer (optional but recommended)
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