Perfect Pan-Seared Ribeye Steak
A ribeye is a beautifully marbled, flavorful cut that rewards simple, careful cooking. This method yields a crisp, savory crust and a tender, juicy interior.
Ingredients
· 1–2 ribeye steaks, 1½ to 2 inches thick (about 12–16 oz / 350–450g each)
· Kosher salt and freshly cracked black pepper
· 2 tbsp high-smoke point oil (avocado, grapeseed, or vegetable)
· 3 tbsp unsalted butter
· 4–5 garlic cloves, lightly crushed
· 3–4 fresh thyme or rosemary sprigs
Equipment
· Cast iron skillet or heavy-bottomed stainless steel pan
· Tongs
· Instant-read thermometer (highly recommended)
· Wire rack (optional, for resting)
Step-by-Step Instructions
- Prepare the Steak (1–2 hours before cooking):
· Pat the steak extremely dry with paper towels. Moisture is the enemy of a good sear.
· Generously season all sides with kosher salt and pepper. The salt should look like a light snowfall.
· Place the steak on a wire rack set over a tray. Leave it uncovered in the refrigerator for at least 1 hour, or up to 24 hours. This “dry-brine” seasons the meat deeply and dries the surface for a phenomenal crust.
- Bring to Room Temperature:
· Remove the steak from the fridge 30–60 minutes before cooking. Cold meat cooks unevenly.
- Preheat the Pan:
· Place your dry skillet on the stove over medium-high heat for 5 full minutes. It should be very hot. A drop of water should skitter and evaporate instantly.
- Sear the Steak:
· Add the high-smoke point oil to the hot pan and swirl.
· Immediately place the steak in the center. It should sizzle fiercely.
· DO NOT TOUCH IT. Let it sear undisturbed for 2–4 minutes (depending on thickness) until a deep brown crust forms.
· Flip using tongs and sear the other side for another 2–4 minutes.
- Add Butter & Aromatics (The “Baste”):
· Reduce heat to medium. Add butter, crushed garlic, and herbs to the pan.
· As the butter melts, tilt the pan and spoon the foaming butter continuously over the steak for 1–2 minutes. This flavors the steak and finishes the cooking.
· For a boneless ribeye, sear the fat-cap edge for 30 seconds to render and crisp it.
- Check Temperature & Rest:
· Insert an instant-read thermometer into the thickest part, away from bone or fat:
· Rare: 120–125°F (49–52°C)
· Medium-Rare: 130–135°F (54–57°C) ← Recommended for ribeye
· Medium: 140–145°F (60–63°C)
· Transfer the steak to a wire rack (or a plate). Tent loosely with foil and let it rest for at least 5–10 minutes. This allows juices to redistribute. DO NOT SKIP RESTING.
- Slice and Serve:
· Slice against the grain (across the long muscle fibers) for maximum tenderness.
· Pour any accumulated resting juices over the top.
Pro Tips for Success
· Thickness is Key: 1.5 inches minimum. Thinner steaks overcook before a crust forms.
· Don’t Crowd the Pan: Cook one steak at a time, or use two pans. Overcrowding steams the meat.
· Thermometer is Non-Negotiable: Guesswork leads to overdone steak. For perfect results, use a thermometer.
· Resting is Crucial: Cutting too soon releases precious juices, leaving a dry steak.
Doneness Guide (Final Temp after 5-min rest)
Doneness Remove from Pan Final Temp after Rest
Rare 120–125°F 125–130°F
Medium-Rare 130–135°F 135–140°F
Medium 140–145°F 145–150°F
Serving Suggestions
· Classic: Creamed spinach, roasted garlic mashed potatoes, and a bold red wine (Cabernet Sauvignon or Malbec).
· Simple: A pile of arugula dressed with lemon juice and olive oil to cut the richness.
· Sauce Options: A pat of compound butter (blue cheese & chive, or garlic-herb), or a drizzle of reduced balsamic glaze.
Enjoy your perfectly cooked, restaurant-quality ribeye! The reward is in the careful process.