This classic pan-seared ribeye is EVERYTHING we want in a steak – and more. Prep-wise, this recipe is do-able from start to finish in any size kitchen. Whether working in an expansive home or cozy apartment, since the steak itself is entirely pan-seared (and basically a one-pot/pan situation!), you don’t need anything more than a stove and a cast-iron skillet to make it come to life.
Once finished and topped with garnishes, you won’t believe how flavorful this pan-seared ribeye is. Personally, it reminds me in the fondest ways of how my grandma used to make her steaks. She also opted for the pan-seared method, and I remember running home to my mom and dad (who were longtime grill users) to tell them how amazing grandma’s steaks were. They were juicy, flavorful, and had the perfect amount of fatty butteriness. After test-driving this recipe for the first time, my mom and I were officially hooked, and thanking grandma for her influence.
If you’ve never made a steak before, don’t fear! This recipe couldn’t be more straightforward. The timing is incredibly accurate, so as long as you stick to the recipe itself, you’ll have a stellar final product. Enjoy – and let us know what you think in the comments below!
Classic Pan-Seared Ribeye w/ Rosemary & Garlic
Ingredients
- 1 16 ounce Ribeye steak
- 1 teaspoon peanut or canola oil
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly cracked pepper *be generous
- 3-4 sprigs thyme
- 1-2 sprigs rosemary
- 2 garlic cloves, partially crushed
- 2 tablespoons butter
Instructions
- Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.
- Place ribeye steak in skillet and sear for 2 minutes. Flip, top with garlic, thyme and rosemary and place skillet back in oven for 6-7 minutes.
- Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125°F for medium rare. Let rest five minutes and coat with browned butter before serving.
- Note: This technique creates a great mouth-watering charred ribeye steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.
