Pan Seared Ribeye Steak
Savor the mouthwatering delight of a perfectly cooked pan seared ribeye steak that delivers rich, buttery flavor with every bite. This dish transforms any occasion into a culinary celebration—ideal for cozy weeknights or impressive dinner parties. With simple ingredients and straightforward techniques, you can achieve restaurant-quality results right in your kitchen.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 ribeye steak (1–1.5 inches thick)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp olive oil or unsalted butter
- 2 sprigs fresh thyme or rosemary (optional)
- 2 garlic cloves (smashed)
Instructions
- Remove the ribeye from the fridge and let it sit at room temperature for 30 minutes.
- Generously season both sides with salt and pepper.
- Heat a heavy skillet over medium-high heat until smoking hot.
- Add olive oil or butter to the pan, swirling until it shimmers.
- Place the steak in the skillet without moving it; cook for 4-5 minutes to form a crust.
- Flip the steak, adding garlic and herbs if using; baste with melted fat for added flavor.
- Cook until desired doneness (medium-rare is typically 130°F/54°C). Let rest for 5-10 minutes before slicing.
Nutrition
- Serving Size: 1 steak (227g)
- Calories: 400
- Sugar: 0g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 110mg
Keywords: - For enhanced flavor, experiment with additional seasonings like garlic powder or smoked paprika. - Store leftovers in an airtight container for up to three days; reheat gently to maintain tenderness.