Perfect Pan-Seared Ribeye Steak
Ingredients
- • 450 g ribeye steaks
- • 15 g coarse salt
- • 5 g black pepper
- • 15 ml vegetable oil
- • 30 g butter
- • 3 sprigs fresh thyme
- • 2 cloves garlic
Instructions
- 1
Remove steaks from refrigerator 30-45 minutes before cooking to bring to room temperature
- 2
Pat steaks completely dry with paper towels, then season generously on all sides with salt and pepper
- 3
Heat a cast iron skillet or heavy-bottomed pan over high heat until smoking hot
- 4
Add vegetable oil and swirl to coat the pan
- 5
Gently lay steaks in pan away from you to avoid splatter, and don't move them for 3-4 minutes to develop a crust
- 6
Flip steaks and sear other side for 3-4 minutes for medium-rare (adjust timing for desired doneness)
- 7
Reduce heat to medium-low, add butter, crushed garlic cloves, and thyme sprigs to pan
- 8
Tilt pan and baste steaks with melted butter for 1-2 minutes, spooning over continuously, being careful not to let the butter burn
- 9
Remove steaks to a cutting board and cover loosely with foil, creating a tent-like shape that allows steam to escape while keeping the meat warm
- 10
Let rest for 5-10 minutes before slicing against the grain to serve...
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to a restaurant-quality ribeye is the initial sear - that cast iron pan needs to be smoking hot! Don't be tempted to move the steak around; let it develop that beautiful crust undisturbed. The butter basting at the end adds incredible richness and the aroma is heavenly."
