Perfect Pan-Seared Ribeye Steak
Restaurant-quality steak in your home kitchen
Key Info
- Prep Time: 5-10 minutes (plus 30 min room temp rest)
- Cook Time: 10-15 minutes
- Total Time: 45-55 minutes
- Servings: 1-2
- Difficulty: Medium
- Diet: Keto-friendly, Gluten-free
Equipment Needed
- Cast iron skillet (or heavy-bottomed pan)
- Meat thermometer
- Tongs
- Paper towels
- Cutting board
Ingredients
For the Steak:
- 1 ribeye steak (1-inch thick, 8-12 oz/225-340g)
- 1.5 tsp kosher salt (7g)
- 1 tsp fresh ground black pepper (4g)
- 2 tbsp high-smoke-point oil (30ml) [avocado or grapeseed]
For the Butter Baste:
- 2 tbsp unsalted butter (30g)
- 2 garlic cloves, crushed
- 2 sprigs fresh thyme [or rosemary]
Method
- Remove steak from fridge 30 minutes before cooking
- Pat completely dry with paper towels
- Season generously with salt and pepper on all sides
- Heat cast iron skillet over high heat for 5 minutes until smoking hot
- Add oil and swirl to coat
- Place steak in pan
- Cook 3-4 minutes until deep golden crust forms
- Flip once only
- Add butter, garlic, and herbs
- Cook 2-3 minutes more, basting continuously with melted butter
- Check temperature: 130°F (54°C) for medium-rare
- Rest steak on cutting board for 10 minutes
- Slice against the grain to serve
Crucial Tips
- Never cook cold steak straight from fridge
- Pat steak completely dry for better crust
- Don’t move steak while searing
- Let rest full 10 minutes before cutting
Temperature Guide
- Rare: 125°F (52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
Storage & Reheating
- Store leftovers up to 3 days refrigerated
- Reheat gently in 250°F oven until warm
Common Mistakes
- Overcrowding the pan
- Flipping too often
- Skipping the rest period
- Using wrong oil (olive oil will smoke)
Variations
- Blue cheese butter finish
- Peppercorn crust
- Chimichurri sauce
- Red wine pan sauce
This method works perfectly for 1-inch thick steaks. For thicker cuts, finish in a 400°F oven until desired temperature is reached.
