Traditional Pan-Seared Ribeye Steak

🕒 Prep: 3 min
🔥 Cook: 8 min
🍽 Serves: 2
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If you’re looking to whip up a restaurant-quality meal at home, this Traditional Pan-Seared Ribeye Steak recipe is your ticket. With a simple technique that highlights the steak’s natural flavors, this dish is perfect for impressing guests or indulging in a solo gourmet experience.

Ingredients for Traditional Pan-Seared Ribeye Steak

The star of this recipe is the ribeye steak, known for its rich marbling which melts into the meat, providing a juicy and flavorful bite. Olive oil helps to develop a beautiful sear, while salt and black pepper are essential for enhancing the steak’s natural taste. The garlic and thyme infuse the butter with aromatic flavors, making every bite a delight. Finally, unsalted butter adds a luxurious richness that elevates the dish.

Tips & Tricks

  • If you prefer a rare steak, reduce the cooking time by about a minute on each side.
  • Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
  • For a deeper flavor, try dry brining your steak with salt for 24 hours beforehand.

Serving Suggestions

This ribeye pairs beautifully with a side of roasted asparagus or garlic mashed potatoes. A simple arugula salad with lemon vinaigrette can also balance the richness of the steak. For a special touch, serve with a glass of full-bodied red wine like Cabernet Sauvignon.

Frequently Asked Questions

Can I use a different cut of steak?
Absolutely! This method works well with other cuts such as New York strip or filet mignon, although cooking times may vary slightly.
Is it necessary to use a cast iron skillet?
While a cast iron skillet is ideal for getting a great sear, a heavy stainless steel pan can work in a pinch.

Traditional Pan-Seared Ribeye Steak Recipe Walkthrough

Start by taking your ribeye steak out of the fridge and leaving it on the counter for about 30 minutes. This step is crucial because a steak at room temperature cooks more evenly. While you wait, you can prep your other ingredients.

Once the steak has warmed up a bit, pat it dry with paper towels. This removes any surface moisture, ensuring a nice crust when seared. Generously season both sides with salt and black pepper—don’t be shy here, seasoning is key!

Grab your trusty cast iron skillet and place it over medium-high heat. Let it get nice and hot before adding the olive oil. When the oil shimmers, it’s time to lay the steak in the pan. Let it sizzle undisturbed for 3-4 minutes to develop that mouthwatering golden-brown crust.

Flip the steak and immediately add the crushed garlic, thyme, and unsalted butter to the pan. As the butter melts, tilt the skillet slightly and begin basting the steak with the flavorful butter. Keep basting for another 3-4 minutes, or until the steak reaches your preferred level of doneness.

Once cooked to perfection, transfer the steak to a cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute, ensuring every bite is juicy and tender.

Why You'll Love This Recipe

  • Quick and easy preparation with minimal ingredients.
  • Achieves a perfect crust every time.
  • Rich, buttery flavor enhanced by garlic and thyme.
  • Restaurant-quality results in your own kitchen.

Ingredients

1 12-16 oz ribeye steak (1 inch thick)
1 tbsp olive oil
Salt to taste
Black pepper to taste
2 cloves garlic, crushed
2 sprigs fresh thyme
2 tbsp unsalted butter

Step-by-step Instructions

1. Remove the ribeye steak from the refrigerator and allow it to reach room temperature for about 30 minutes, ensuring even cooking.
2. Pat the steak dry with paper towels to remove excess moisture, promoting a better sear.
3. Generously season both sides of the steak with salt and black pepper.
4. Preheat a cast iron skillet over medium-high heat, adding olive oil once hot.
5. Once the oil is shimmering, carefully place the steak in the skillet, searing for 3-4 minutes without moving it to achieve a golden-brown crust.
6. Flip the steak and add the crushed garlic, thyme, and unsalted butter to the pan.
7. Tilt the skillet slightly and use a spoon to continuously baste the steak with the melted butter and herbs for an additional 3-4 minutes, or until desired doneness.
8. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before serving.

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