Perfect Pan-Seared Ribeye Steak
A thick, restaurant-quality ribeye with a deeply browned crust and a juicy medium-rare center, finished with butter, garlic, and thyme.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Pat the steaks completely dry with paper towels, then season generously on all sides with kosher salt and pepper. Let them sit at room temperature for at least 30 to 45 minutes so they cook evenly.
- 2
Heat a heavy cast-iron skillet over high heat until it is smoking hot, about 4 to 5 minutes, then add the oil and swirl to coat.
- 3
Lay the steaks away from you and sear undisturbed for 3 minutes until a deep brown crust forms, then flip and sear the second side for another 2 minutes.
- 4
Reduce heat to medium, add the butter, smashed garlic, and thyme, and tilt the pan so the foaming butter pools to one side. Spoon the butter continuously over the steaks for 1 to 2 minutes to baste.
- 5
Insert an instant-read thermometer into the thickest part; pull the steaks at 125 to 128 degrees F for medium-rare, as the temperature will rise about 5 degrees while resting.
- 6
Transfer to a cutting board and rest for 8 to 10 minutes to let the juices redistribute. Slice against the grain, sprinkle with flaky sea salt, and serve.
Plan it in Listahan
Add Perfect Pan-Seared Ribeye Steak to your week, check it against your household's allergens, and build the shopping list automatically.