There’s something about the sizzle of a ribeye hitting a hot pan that instantly grabs your attention. The aroma of butter mingling with garlic and thyme fills the air, promising a meal that’s more than just food—it’s an experience. I remember the first time I cooked this pan-seared ribeye steak. The kitchen was warm, the cast-iron skillet was hot, and as the steak seared, a satisfying crust formed, locking in all those rich, beefy juices. When I cut into it, the steak was tender and juicy, with a perfect medium-rare center that practically melted in my mouth. That moment, when the flavors and textures come together, is why I keep coming back to this recipe.
It’s not just about taste; it’s about the ritual of cooking something with care and the joy of sharing it with someone special. Whether it’s a quiet night in or a small celebration, this pan-seared ribeye steak turns a simple dinner into a memorable occasion.
- Delivers a juicy, flavorful steak with a beautifully caramelized crust.
- Quick and straightforward—ready in just about 20 minutes.
- Uses simple seasonings and fresh aromatics for a classic taste.
- Perfect for impressing guests or treating yourself without fuss.
- Resting the steak ensures each bite is tender and satisfying.
If you’ve ever hesitated to cook steak at home, this recipe is a gentle reminder that you don’t need fancy equipment or complicated steps to create something truly special.
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Pan-Seared Ribeye Steak
- Total Time: 20 minutes
- Yield: 2 1x
Description
A classic pan-seared ribeye steak cooked to perfection with a simple seasoning, delivering a juicy and flavorful experience.
Ingredients
2 ribeye steaks, each about 1 inch thick, room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter
3 cloves garlic, smashed
2 sprigs fresh thyme
Instructions
Pat the ribeye steaks dry with paper towels to remove excess moisture.
Season both sides of each steak evenly with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet over medium-high heat until very hot, about 3-4 minutes.
Add the vegetable oil to the skillet and swirl to coat the bottom.
Place the steaks in the skillet and sear without moving for 4 minutes.
Flip the steaks and add the unsalted butter, smashed garlic cloves, and fresh thyme to the skillet.
Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatics for an additional 4-5 minutes for medium-rare doneness.
Remove the steaks from the skillet and transfer to a plate.
Cover loosely with aluminum foil and let rest for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
FAQ
Can I use a different cut of steak? Yes, but ribeye’s marbling makes it especially juicy and flavorful when pan-seared.
How do I know when the steak is done? Medium-rare is usually achieved after about 4-5 minutes on each side, but a meat thermometer can help if you want precision.
Should I let the steak rest? Absolutely. Resting allows juices to redistribute, making the steak more tender.
Can I prepare this recipe ahead of time? It’s best enjoyed fresh, but leftovers can be stored and reheated gently for a quick meal.
Give this pan-seared ribeye steak a try and savor every bite. Your dinner plans just got a serious upgrade.