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Pan Seared Ribeye Steak

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A perfectly pan-seared ribeye steak with a rich, caramelized crust and a juicy, tender center, finished with butter, garlic, and herbs.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Ingredients

  • 2 ribeye steaks (1–1.5 inches thick, 300–400 g each)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, crushed
  • 1 teaspoon fresh thyme leaves or 2 sprigs thyme

Instructions

  1. Remove steaks from refrigerator 30–40 minutes before cooking.
  2. Pat steaks dry thoroughly with paper towels.
  3. Season both sides with salt and pepper.
  4. Heat a heavy skillet over medium-high heat until very hot.
  5. Add olive oil and place steaks in the pan.
  6. Cook undisturbed for 3–4 minutes until a crust forms.
  7. Flip and cook another 3–4 minutes.
  8. Reduce heat and add butter, garlic, and thyme.
  9. Baste steaks with melted butter for 1–2 minutes.
  10. Cook to desired doneness (55–57°C for medium-rare).
  11. Remove and rest for 5–10 minutes before serving.

Notes

  • Let steaks come to room temperature for even cooking.
  • Dry surface ensures a better crust.
  • Use a hot pan for proper searing.
  • Resting helps retain juices.
  • Use a thermometer for accuracy.

Nutrition

Find it online: https://savorymomskitchen.com/pan-seared-ribeye-steak/