Perfect Pan-Seared Ribeye Steak
A classic American ribeye with a golden crust and juicy, tender center, finished with butter and fresh herbs. Ready in under 20 minutes for an impressive restaurant-quality meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 580
- Protein
- 52g
Ingredients
- 2 steaks bone-in ribeye steaks (1.25 inches thick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 4 sprigs fresh rosemary sprigs
- 3 cloves garlic cloves, crushed
Instructions
- 1
Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
- 2
Pat steaks dry with paper towels. Season generously on both sides with kosher salt and freshly ground black pepper.
- 3
Heat 12-inch cast iron skillet over high heat until smoking, about 2-3 minutes.
- 4
Place steaks in skillet without moving them. Sear for 4-5 minutes until golden crust forms.
- 5
Flip steaks and sear the other side for 4-5 minutes for medium-rare (130°F internal temperature).
- 6
Reduce heat to medium and add butter, rosemary, and crushed garlic to the pan. Tilt skillet and baste steaks with foaming butter for 2 minutes.
- 7
Transfer steaks to cutting board and let rest for 5 minutes before serving.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer
- paper towels
- cutting board
- tongs
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