Description
Indulge in the rich flavors of a pan-seared ribeye steak, a culinary delight perfect for any occasion. With its mouthwatering aroma and perfectly crispy crust, this dish promises to impress your guests or elevate your weeknight dinner. The ribeye’s marbling ensures each bite is juicy and tender, while simple seasoning enhances its natural taste. Follow this easy recipe to create a restaurant-quality meal right in your kitchen!
Ingredients
Scale
- 1 thick-cut (1.5-inch) boneless or bone-in prime ribeye steak (about 16–20 oz)
- 1 tbsp high-heat oil (avocado or vegetable oil)
- 3 tbsp unsalted butter
- 4 cloves fresh garlic, smashed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 1/2 tsp coarse kosher salt
- 1 tsp freshly cracked black pepper
- Flaky sea salt (Maldon) for finishing
Instructions
- Season: Pat steak dry; season heavily with kosher salt and black pepper. Rest at room temp 30 min.
- Sear: Sear in a smoking hot cast iron skillet with oil for 2-3 min per side until a dark crust forms.
- Baste: Add butter, garlic, rosemary, and thyme; tilt pan and baste steak with foaming butter for 2 min.
- Rest & slice: Rest for 8-10 min, slice thick against the grain, and finish with flaky salt.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 ribeye steak (227g)
- Calories: 600
- Sugar: 0g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 125mg