Perfectly Pan Seared Ribeye Steak
Ribeye steak is a favorite of many steak lovers due to its rich, juicy and flavorful taste. While there are many ways to cook steak, pan searing it to perfection is a classic and easy method that delivers delicious results every time.
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π₯ Ingredients
Ingredients:
- 1 (12 oz) ribeye steak
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh rosemary and thyme sprigs, for garnish
πͺ Instructions
Directions:
- Remove the ribeye steak from the fridge at least 30 minutes before cooking and let it come to room temperature.
- Season the steak generously on both sides with salt and black pepper.
- In a cast iron or heavy-bottomed pan, heat the vegetable oil over medium-high heat.
- When the pan is hot, carefully place the ribeye steak in the pan and cook for about 3-4 minutes on each side, depending on the thickness of the steak and how well done you like it.
- During the last minute of cooking, add the minced garlic and butter to the pan, and use a spoon to baste the steak with the melted butter and garlic.
- Remove the steak from the pan and let it rest for 5-10 minutes before slicing it against the grain.
- Serve the steak with your choice of sides, such as roasted vegetables, baked potatoes or a simple salad.
π Top tip
Tips:
- For a perfectly cooked steak, use a meat thermometer to check the internal temperature. For a medium-rare steak, the temperature should be around 130Β°F (54Β°C).
- Letting the steak rest after cooking allows the juices to redistribute and ensures a juicy and tender steak.
- You can use other herbs such as thyme or sage instead of rosemary to add flavor to the steak.
Enjoy your perfectly pan seared ribeye steak as a main dish for a special occasion or a comforting dinner at home. It’s sure to impress your taste buds and satisfy your hunger!
π Recipe
Perfectly Pan Seared Ribeye Steak
INGREDIENTS
- 1 12 oz ribeye steak
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 2 cloves garlic minced
- Salt and black pepper to taste
- Fresh rosemary and thyme sprigs for garnish
INSTRUCTIONS
- Remove the ribeye steak from the fridge at least 30 minutes before cooking and let it come to room temperature.
- Season the steak generously on both sides with salt and black pepper.
- In a cast iron or heavy-bottomed pan, heat the vegetable oil over medium-high heat.
- When the pan is hot, carefully place the ribeye steak in the pan and cook for about 3-4 minutes on each side, depending on the thickness of the steak and how well done you like it.
- During the last minute of cooking, add the minced garlic and butter to the pan, and use a spoon to baste the steak with the melted butter and garlic.
- Remove the steak from the pan and let it rest for 5-10 minutes before slicing it against the grain.
- Serve the steak with your choice of sides, such as roasted vegetables, baked potatoes or a simple salad.
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