Classic Pan-Seared Ribeye Steak

★ 4.6 · Easy

A thick, well-marbled ribeye seared in a hot skillet and finished with butter, garlic, and thyme for a steakhouse-quality dinner in under 30 minutes.

10 minPrep Time

12 minCook Time

22 minTotal Time

2 servingsYield

Why You'll Love This

Restaurant-quality crust from a simple cast iron sear
Ready in under 25 minutes
Garlic-thyme butter bastes in extra flavor

Ingredients

2 (12 oz)bone-in ribeye steaks, 1.5 inches thick
1 tablespoonvegetable oil
1.5 teaspoonskosher salt
1/2 teaspoonblack pepper
3 tablespoonsunsalted butter
3 clovesgarlic, smashed
3 sprigsfresh thyme
1sprig fresh rosemary (optional)

Nutrition (estimated per serving)

620Calories

48gProtein

47gFat

1gCarbs

0gFiber

780mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Remove steaks from the refrigerator 30 minutes before cooking so they come closer to room temperature; pat completely dry with paper towels.
Season both sides of each steak generously with 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper.
Heat a 12-inch heavy cast iron skillet over high heat for 3 to 4 minutes until it just starts to smoke lightly.
Add 1 tablespoon vegetable oil to the skillet and swirl to coat.
Lay the steaks in the skillet away from you; sear undisturbed for 3 minutes until a deep brown crust forms.
Flip the steaks and sear the second side for 3 minutes.
Reduce heat to medium, add 3 tablespoons butter, 3 smashed garlic cloves, and thyme sprigs to the skillet.
Tilt the skillet slightly and continuously spoon the melted garlic butter over the steaks for 2 to 3 minutes.
Check internal temperature with an instant-read thermometer inserted into the thickest part: 130F for medium-rare, 140F for medium; pull steaks 5F before your target since they will continue cooking as they rest.
Transfer steaks to a cutting board and tent loosely with foil; rest for 5 to 10 minutes before slicing against the grain.
Do not skip the rest period or juices will run out onto the board instead of staying in the meat; avoid pressing on the steak while it cooks, which squeezes out juices and toughens it.

Tips

A screaming-hot dry skillet is essential for a deep brown crust without gray, overcooked meat underneath.
Use an instant-read thermometer rather than cook time alone, since steak thickness varies and guessing leads to overcooked meat.