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A perfectly pan-seared ribeye steak with a golden-brown crust and pink interior, garnished with fresh herbs.

Quick way to grow a Perfect Steak (Pan-Seared Ribeye) in 6 Steps

Achieve a perfect pan-seared ribeye steak with a beautiful crust and juicy interior in just 6 simple steps. This recipe delivers a restaurant-quality steak quickly and easily.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 inch thick Ribeye Steak about 1-1.5 lbs.
  • 1 tsp Salt or to taste
  • 0.5 tsp Black Pepper freshly ground, or to taste
  • 1 tbsp Olive Oil or other high smoke point oil
  • 2 tbsp Unsalted Butter
  • 2 Garlic Cloves smashed
  • 2 Fresh Rosemary Sprigs or thyme

Equipment

  • Paper Towels
  • Heavy-Bottomed Skillet
  • Tongs
  • Cutting Board
  • Foil

Method
 

Preparation
  1. Pat the steak dry with paper towels to ensure a good sear, then season generously with salt and black pepper on both sides.
  2. Heat a heavy-bottomed skillet, preferably cast iron, over high heat for 2-3 minutes until it's smoking lightly, then add the olive oil and swirl to coat the pan.
Cooking
  1. Carefully place the seasoned ribeye in the hot skillet and sear for 2-3 minutes per side for a medium-rare steak, or longer for desired doneness, ensuring a deep brown crust.
  2. Reduce heat to medium, add butter, smashed garlic, and rosemary sprigs to the pan, then tilt the skillet and baste the steak with the melted butter for 1-2 minutes.
  3. Using tongs, sear the edges of the steak for about 30 seconds per side until evenly browned.
Finishing
  1. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5-10 minutes to allow the juices to redistribute before slicing and serving.

Notes

For best results, let the steak come to room temperature for about 30 minutes before cooking. Adjust cooking times based on steak thickness and desired doneness. A meat thermometer can be used for precision: 130-135°F for medium-rare, 135-140°F for medium.