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A perfectly pan-seared ribeye steak with a golden-brown crust and pink interior, garnished with fresh herbs.

Quick way to grow a Perfect Steak (Pan-Seared Ribeye) in 6 Steps

Achieve a perfectly seared ribeye steak with a golden-brown crust and juicy interior in just 6 simple steps. This recipe focuses on maximizing flavor and texture for a restaurant-quality meal at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 ribeye steak (about 1.5 inches thick)
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 garlic cloves (smashed)
  • 2 fresh rosemary or thyme sprigs

Equipment

  • Cast iron skillet
  • Tongs
  • Meat thermometer
  • Cutting board

Method
 

Steps
  1. Season the ribeye steak generously with salt and black pepper on all sides, then let it rest at room temperature for 30 minutes to an hour.
  2. Heat a heavy-bottomed pan, such as a cast iron skillet, over high heat for 3-5 minutes until it's smoking hot, then add the olive oil.
  3. Carefully place the seasoned steak in the hot pan and sear for 2-3 minutes per side until a deep, golden-brown crust forms.
  4. Reduce heat to medium, add butter, smashed garlic, and rosemary or thyme sprigs to the pan.
  5. Tilt the pan and continuously baste the steak with the melted butter and aromatics for 1-2 minutes, ensuring even flavor and doneness.
  6. Remove the steak from the pan and let it rest on a cutting board for at least 5-10 minutes before slicing against the grain and serving.

Notes

For best results, bring your steak to room temperature before cooking and use a high smoke point oil. Always rest your steak after cooking to allow the juices to redistribute, ensuring a tender and juicy result.