Pan-Seared Ribeye Steak

Ingredients

• 2 ribeye steaks (about 1 1/2 inches thick, around 12-16 oz each)
• 2 tablespoons olive oil
• Salt (preferably kosher) and black pepper, to taste
• 4 cloves garlic, smashed
• 2-3 sprigs fresh rosemary or thyme
• 3 tablespoons unsalted butter

Instructions

1. Prepare the Steaks:

• Take the ribeye steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
• Pat the steaks dry with paper towels to remove any excess moisture.
• Generously season both sides of the steaks with salt and black pepper. You can also add any other seasoning you prefer.

1. Heat the Skillet:

• Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it’s very hot, almost smoking. This will help you get a good sear on the steaks.
• Add the olive oil to the skillet and let it heat up.

1. Sear the Steaks:

• Place the steaks in the hot skillet. They should sizzle immediately.
• Sear the steaks for about 3-4 minutes on each side without moving them to get a good crust. Use tongs to flip the steaks.

1. Add the Garlic, Herbs, and Butter:

• After flipping the steaks, add the smashed garlic cloves, rosemary or thyme sprigs, and butter to the skillet.
• As the butter melts, tilt the skillet slightly and use a spoon to baste the steaks with the melted butter, garlic, and herbs. This adds flavor and keeps the steaks moist.

1. Check the Temperature:

• For medium-rare, cook the steaks until they reach an internal temperature of 130-135°F (54-57°C). This should take about 6-8 minutes total, depending on the thickness of the steaks. Adjust the cooking time if you prefer your steak more or less done:
  • Rare: 120-125°F (49-52°C)
  • Medium: 140-145°F (60-63°C)
  • Medium-Well: 150-155°F (66-68°C)
  • Well Done: 160°F (71°C) and above.

1. Rest the Steaks:

• Remove the steaks from the skillet and transfer them to a cutting board. Let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

1. Serve:

• Slice the ribeye steaks against the grain, if serving sliced, and pour any remaining pan juices over the top.
• Serve with your favorite sides like mashed potatoes, roasted vegetables, or a simple salad.