Description
Perfectly pan-seared ribeye steak with a golden-brown crust, infused with garlic, rosemary, and thyme. Restaurant-quality steak made easy at home!
Ingredients
Scale
- 2 (1-inch thick) ribeye steaks (about 12–14 ounces each), preferably dry-aged
- 2 tablespoons high-heat cooking oil (such as avocado oil, grapeseed oil, or refined coconut oil)
- 2 tablespoons unsalted butter
- 4 cloves garlic, lightly crushed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Coarse kosher salt
- Freshly ground black pepper
Instructions
- Prepare the Steaks: Pat the steaks dry with paper towels. Season generously on both sides with coarse kosher salt and freshly ground black pepper. Let the steaks rest at room temperature for at least 30 minutes, or up to an hour.
- Sear the Steaks: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Add the high-heat cooking oil and heat until shimmering. Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. Sear the steaks for 3-4 minutes per side, without moving them, until a deep, golden-brown crust forms.
- Add Butter, Garlic, and Herbs: Reduce the heat to medium. Add the butter, crushed garlic cloves, rosemary sprigs, and thyme sprigs to the skillet.
- Baste the Steaks: Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter, garlic, and herb mixture. Continue basting for another 3-4 minutes, or until the steaks reach your desired level of doneness.
- Check the Temperature: Use a meat thermometer to check the internal temperature of the steaks. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C).
- Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 10 minutes, or even up to 15 minutes.
- Slice and Serve: After resting, slice the steaks against the grain into 1/4-inch thick slices. Serve immediately, drizzled with pan juices or with your favorite sides.
Notes
- Choosing the Right Cut: Ribeye is a great choice for pan-searing because it’s well-marbled with fat. Other good options include New York strip, filet mignon, and sirloin.
- Use a Heavy-Bottomed Skillet: A heavy-bottomed skillet, such as cast iron, is essential for even heat distribution and a good sear.
- Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the steaks to steam instead of sear. Cook the steaks in batches if necessary.
- Don’t Move the Steaks Too Much: Let the steaks sear undisturbed for several minutes per side to develop a good crust.
- Use a Meat Thermometer: A meat thermometer is the best way to ensure that your steaks are cooked to your desired level of doneness.
- Let the Steaks Rest: Resting the steaks is crucial for allowing the juices to redistribute and resulting in a more tender and flavorful steak.
- Experiment with Flavors: Feel free to experiment with different herbs and spices to customize the flavor of your steak.
- Consider a Finishing Sauce: While the pan juices are delicious, you can also create a simple pan sauce by deglazing the pan with red wine or beef broth after removing the steaks. Add a pat of butter and some fresh herbs for extra flavor.
- Dry-Aged vs. Wet-Aged: Dry-aged steaks have a more intense, beefy flavor due to the aging process. Wet-aged steaks are more common and tend to be more tender. Both are great options, so choose whichever you prefer.
- Don’t Be Afraid of the Smoke: Pan-searing a steak at high heat will produce some smoke. Make sure to turn on your exhaust fan and open a window to ventilate your kitchen.
- Prep Time: 5 minutes
- Cook Time: 15 minutes