Description
A delicious and flavorful pan-seared ribeye steak with a crispy crust and rich, buttery finish.
Ingredients
- 1 ribeye steak (about 1-1.5 inches thick)
- 1-2 tablespoons of olive oil (or vegetable oil)
- Salt and freshly ground black pepper (to taste)
- 2 cloves garlic, smashed
- 1-2 sprigs of fresh thyme (or rosemary)
- 2 tablespoons unsalted butter
Instructions
- Remove the ribeye steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Pat the steak dry with paper towels to remove excess moisture and season generously with salt and pepper on both sides.
- Heat a heavy-bottomed skillet over medium-high heat and add 1-2 tablespoons of olive oil. Allow the oil to heat until it shimmers.
- Place the steak in the hot pan and let it sear for 3-5 minutes on the first side. Do not move the steak during this time.
- Flip the steak and cook for another 3-5 minutes, depending on your preferred doneness (130°F for medium-rare, 140°F for medium, 160°F for well-done).
- Add smashed garlic, thyme, and butter to the pan when you flip the steak, and use a spoon to baste the steak with the melted butter.
- Once the steak reaches the desired doneness, remove it from the pan and let it rest for 5-10 minutes.
- Slice the steak against the grain and serve.
Notes
- For an extra crispy crust, make sure the steak is dry before searing.
- You can substitute rosemary for thyme if preferred.
- Let the steak rest after cooking to ensure juiciness and tenderness.
- Use a meat thermometer to check doneness for accuracy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American