Name: Pan Seared Ribeye Steak with Garlic and Herbs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 boneless ribeye steaks (1 to 1½ inches thick); 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 2 tablespoons unsalted butter; 3 cloves garlic (smashed); 2 sprigs fresh rosemary or thyme

Description

This Pan Seared Steak recipe delivers a perfectly crusted, juicy ribeye steak cooked right on your stovetop. With simple ingredients like kosher salt, black pepper, garlic, and fresh herbs, you’ll create a rich and flavorful main course that’s easy to prepare and sure to impress.

Ingredients

Scale

Steak Seasoning

2 boneless ribeye steaks (1 to 1½ inches thick)
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

For Cooking

1 tablespoon vegetable oil
2 tablespoons unsalted butter
3 cloves garlic (smashed)
2 sprigs fresh rosemary or thyme

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Instructions

Prepare the Steaks: Pat the steaks dry using paper towels to remove excess moisture. Season both sides generously with kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for about 30 minutes to ensure even cooking.
Heat the Skillet: Preheat a large cast iron skillet over high heat for around 5 minutes until it’s very hot. This high temperature is crucial for developing a good sear on the steaks.
Sear the Steaks: Add the vegetable oil to the hot skillet and swirl to coat the bottom. Carefully place the steaks in the pan without overcrowding. Sear without moving them for 2 to 3 minutes until a brown crust forms. Flip the steaks and sear the other side for another 2 to 3 minutes.
Finish with Butter and Herbs: Reduce the heat to medium. Add the unsalted butter, smashed garlic cloves, and fresh rosemary or thyme to the pan. Spoon the melted butter repeatedly over the steaks while cooking for an additional 1 to 2 minutes per side. Continue until the steaks reach your preferred doneness (125°F for rare, 135°F for medium-rare, 145°F for medium).
Rest the Steaks: Transfer the steaks to a plate and let them rest for 5 to 10 minutes. Resting allows the juices to redistribute, ensuring your steak is juicy and tender when sliced and served.

Notes

Use a meat thermometer to check internal temperature for perfect doneness.
Letting the steak rest after cooking is essential for juicy results.
Ribeye can be substituted with strip steak or sirloin if preferred.