Pan-Seared Ribeye Steak
A perfectly seared ribeye with a golden crust and tender, juicy center, finished with butter and fresh thyme. Restaurant-quality steak in under 15 minutes with minimal effort.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 2 steaks ribeye steaks, 1.5 inches thick
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons butter
- 4 sprigs fresh thyme sprigs
Instructions
- 1
Remove the steaks from the refrigerator and place them on a plate. Let them sit at room temperature for 10 minutes so they cook evenly throughout.
- 2
Pat both steaks completely dry using paper towels, pressing gently all over the top and bottom surfaces to remove any moisture.
- 3
Sprinkle half of the salt and half of the pepper evenly over the top side of each steak, then flip and season the other side with the remaining salt and pepper.
- 4
Place a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat with no oil or butter yet. Wait 3 minutes until it is very hot and you see wisps of smoke rising from the surface.
- 5
Carefully lay both steaks away from you on the hot pan (to avoid splattering). Do not move them for 4 minutes so a golden-brown crust forms on the bottom.
- 6
Flip each steak once using tongs, then sear the second side for 3 minutes for medium-rare doneness. The surface should be dark brown, almost mahogany-colored.
- 7
Add 3 tablespoons of butter and 4 thyme sprigs to the pan, placing them in the empty spaces around the steaks. The butter will melt and foam immediately.
- 8
Tilt the skillet toward you slightly and use a spoon to continuously baste the top of each steak with the melted butter and thyme for 2 minutes, spooning the foamy butter over the meat repeatedly.
- 9
Transfer the steaks to a clean plate and let them rest for 5 minutes without moving them. This allows the juices to redistribute inside the meat so they stay juicy when you bite into them.
Tools you’ll need
- 12-inch cast iron skillet or heavy-bottomed stainless steel pan
- paper towels
- kitchen tongs
- spoon
- meat thermometer (optional, for verifying doneness)
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