Pan-Seared Ribeye Steak
A classic American steakhouse-style ribeye with a golden crust and perfectly pink center. Simple seasoning lets the rich, marbled beef shine through.
- Total time
- 20 min
- Servings
- 2
- Calories
- 620
- Protein
- 52g
Ingredients
- 2 steaks ribeye steaks (1.5 inches thick)
- 1.5 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 3 tbsp unsalted butter
- 4 sprigs fresh thyme sprigs
- 2 cloves garlic cloves, smashed
Instructions
- 1
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
Pat steaks completely dry with paper towels. Season generously on both sides with kosher salt and black pepper.
- 3
Heat 12-inch cast iron skillet over high heat until smoking, about 3-4 minutes.
- 4
Place steaks in hot skillet and sear without moving for 3-4 minutes until golden brown crust forms.
- 5
Flip steaks and sear another 3-4 minutes for medium-rare (130-135°F internal temperature).
- 6
Add butter, thyme, and garlic to pan. Tilt pan and baste steaks with foaming butter for 2 minutes.
- 7
Transfer steaks to plate and rest 5 minutes before serving.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer
- paper towels
- tongs
- cutting board
- spoon for basting
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