Perfect Pan-Seared Ribeye
A restaurant-quality ribeye with a beautiful crust and juicy interior.
Ingredients
- 2 ribeye steaks (1-inch thick)
- 2 tbsp vegetable oil
- 3 tbsp butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- Kosher salt
- Freshly ground black pepper
Instructions
- Remove steaks from refrigerator 45 minutes before cooking and season generously with salt and pepper.
- Heat a cast iron skillet over high heat until smoking.
- Add oil and carefully place steaks in pan.
- Sear for 3-4 minutes without moving until a deep brown crust forms.
- Flip steaks and add butter, garlic, and thyme to the pan.
- Baste steaks with melted butter for 3-4 minutes.
- Remove when internal temp reaches 130°F for medium-rare.
- Rest for 5-10 minutes before serving.
Chef's Tips
Let your steak come to room temperature before cooking for more even results. Use a meat thermometer for perfect doneness every time.
