Juicy Ribeye Steak Recipe – Best Pan-Seared Ribeye Steak with Garlic Butter (Max Keywords)
Ingredients (Ribeye Steak )
- 2 thick-cut ribeye steaks (bone-in or boneless, 1–1.5 inches thick)
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4–6 garlic cloves, smashed
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- Kosher salt, to taste
- Cracked black pepper, to taste
- Optional: steak seasoning, smoked paprika, onion powder
Instructions (Ribeye Steak Cooking Steps)
1. Prepare the Ribeye Steak
- Pat the ribeye steak dry with paper towels.
- Season generously on both sides with kosher salt, black pepper, and optional steak seasoning for maximum flavor.
- Let the ribeye rest at room temperature for 25–30 minutes for even cooking.
2. Heat the Pan
- Heat a cast-iron skillet over high heat until extremely hot.
- Add olive oil and let it shimmer – this ensures a perfect ribeye steak sear.
3. Sear the Ribeye Steak
- Place the ribeye steak in the hot skillet.
- Sear 3–4 minutes without moving it until a golden-brown crust forms.
- Flip and sear another 3 minutes.
4. Baste with Garlic Butter (Ribeye Steak)
- Reduce heat to medium.
- Add butter, garlic, rosemary, and thyme.
- Tilt the skillet and spoon the melted garlic herb butter over the ribeye steak repeatedly for 1–2 minutes.
5. Check Doneness
Use a meat thermometer:
- Rare: 125°F (52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150°F+
Remove ribeye about 5°F before the target – it will rise while resting.
6. Rest and Serve
- Transfer ribeye steak to a plate.
- Rest 10 minutes to keep it juicy and tender.
- Slice against the grain.
- Spoon extra garlic butter from the pan on top.
Serving Suggestions
- Garlic mashed potatoes
- Herb roasted vegetables
- Creamy peppercorn sauce
- Grilled asparagus
- Loaded baked potatoes
Ribeye Steak Tips
- Always use high heat for the perfect crust.
- Dry the steak well before seasoning.
- Baste with garlic butter for restaurant-quality flavor.
- Cast-iron pans deliver the best results.
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