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American
Pan-Seared Ribeye Steak
25 min total10 prep15 cook2 servings650 cal
ClassicLow-CarbKetoPaleoContains dairy
A thick ribeye seared in a screaming-hot skillet and basted with butter, garlic, and thyme for a deeply browned crust and juicy interior. A steakhouse-quality dinner you can make at home in minutes.
Ingredients
meat
- 2ribeye steak
dairy
- 3 tbspunsalted butter
produce
- 4 clovegarlic
- 4 sprigfresh thyme
pantry
- 1 tbspvegetable oil
- 1.5 tspcoarse salt
- 1 tspblack pepper
Steps
- Pat the steaks completely dry and season generously with salt and pepper on both sides.
- Let the steaks sit at room temperature for about 30 minutes.
- Heat a cast-iron skillet over high heat until it is smoking hot.
- Add the oil, then lay the steaks away from you into the pan.
- Sear undisturbed for 3 minutes until a deep brown crust forms.
- Flip the steaks and sear the other side for 2 minutes.
- Reduce the heat to medium and add the butter, smashed garlic cloves, and thyme.
- Tilt the pan and spoon the foaming butter over the steaks continuously for 1–2 minutes.
- Check the internal temperature and pull at 52°C/125°F for medium-rare.
- Transfer the steaks to a board and rest for 5 minutes.
- Slice against the grain, spoon over the pan butter, and serve.
Tips
- Pat the steak bone-dry and salt it well ahead of time for the best crust.
- Let the steak come to room temperature before searing for even cooking.
- Use a meat thermometer — pull at 52°C/125°F for medium-rare, accounting for carryover.
- Rest the steak at least 5 minutes before slicing so the juices redistribute.
