Ingredients (per 1–2 steaks)
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1–2 ribeye steaks (1–1.5 inches thick)
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Salt (kosher or sea salt)
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Freshly ground black pepper
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1–2 tbsp olive oil or vegetable oil
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2 tbsp butter
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2–3 garlic cloves, smashed
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Optional: fresh thyme or rosemary
Instructions
1. Prep the steak:
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Remove steaks from the fridge 30–60 minutes before cooking to reach room temperature.
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Pat dry with paper towels to remove moisture (this helps get a good sear).
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Season generously with salt and pepper on both sides.
2. Preheat the pan:
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Heat a heavy skillet (cast iron preferred) over high heat until very hot.
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Add oil and swirl to coat.
3. Sear the steak:
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Place steak in the hot pan. Do not move it for 2–3 minutes to develop a brown crust.
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Flip and sear the other side for another 2–3 minutes.
4. Add butter and aromatics:
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Reduce heat to medium.
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Add butter, garlic, and herbs.
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Tilt the pan slightly and spoon the melted butter over the steak (“basting”) for 1–2 minutes.
5. Optional oven finish (for thicker steaks):
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Preheat oven to 400°F (200°C).
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After searing both sides, transfer the skillet to the oven for 3–6 minutes for medium-rare (depending on thickness).
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Use a meat thermometer: 125°F = rare, 135°F = medium-rare, 145°F = medium.
6. Rest the steak:
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Remove steak from the pan and let rest on a cutting board for 5–10 minutes.
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Resting allows juices to redistribute.
7. Serve:
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Slice against the grain for tenderness.
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Optional: drizzle with pan juices or a pat of butter.
Tips for Perfect Ribeye
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Room temperature steak = more even cooking.
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Dry steak surface = better crust.
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Basting with butter adds richness and flavor.
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Thicker steaks (>1.5 inches) benefit from a quick oven finish.
I can also give a simple reverse-sear method that’s foolproof for super thick ribeyes and guarantees a perfectly even medium-rare center with a crispy crust.
Do you want me to show that method?
