Ribeye Steak Recipe

🥩 Pan-Seared Ribeye Steak Recipe
Ingredients (for 2 steaks)
2 ribeye steaks (1–1 ½ inches thick, about 12–16 oz each)
2 tbsp olive oil (or neutral oil with high smoke point)
2 tbsp butter
3 garlic cloves, smashed
2–3 sprigs fresh rosemary or thyme
Salt and freshly cracked black pepper


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Instructions
1. Bring steaks to room temperature – Take steaks out of the fridge 30 minutes before cooking. Pat dry with paper towels.

2. Season generously – Rub both sides with salt and black pepper (don’t be shy, ribeye loves seasoning).

3. Sear the steak – Heat a heavy skillet (cast iron works best) over high heat until very hot. Add olive oil.
Place the steaks in and sear without moving for 2–3 minutes per side until a golden crust forms.


4. Add flavor – Reduce heat slightly, add butter, smashed garlic, and rosemary/thyme. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes (basting).

5. Check doneness – Use a meat thermometer:
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150°F (66°C)
Well-done: 160°F+ (71°C)


6. Rest the steak – Transfer steaks to a cutting board, cover loosely with foil, and let rest 5–10 minutes.

7. Slice & serve – Slice against the grain and serve with pan juices.
🔥 Pro Tip: Pair with mashed potatoes, garlic butter mushrooms, or roasted veggies for the ultimate steakhouse-style dinner.


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