Perfect Pan Seared or Grilled Ribeye Steak
A juicy, flavorful ribeye steak cooked to perfection right in your own kitchen.
recipesbynani.comThere is nothing quite like a high quality ribeye steak to make dinner feel special. The marbling in this cut creates so much natural flavor that you do not need much else to make it taste fantastic. It is my favorite way to treat the family after a long week.
My biggest tip is to let your steak sit on the counter for about twenty minutes before cooking. Bringing it to room temperature helps it cook evenly so you get that lovely crust on the outside and a tender center every single time.
🧺 Ingredients
- 2 ribeye steaks, about 1 inch thick
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh thyme
👩🍳Instructions
- 1
Remove the steaks from the refrigerator and let them sit at room temperature for 20 minutes.
- 2
Pat the steaks very dry with paper towels on all sides, then season generously with salt and pepper.
- 3
For the skillet method, heat a cast iron pan over medium high heat and add the vegetable oil.
- 4
Place steaks in the hot pan and sear for 3 to 4 minutes per side until a dark brown crust forms.
- 5
Add the butter, garlic, and thyme to the pan, then spoon the foaming butter over the steaks for the last minute of cooking.
- 6
If using the oven finish, transfer the skillet to a 400 degree oven for 3 to 5 minutes to reach your desired doneness.
- 7
For the grill method, cook over direct high heat for 4 to 5 minutes per side for medium rare.
- 8
Remove the steaks from the heat and let them rest on a plate for at least 10 minutes before slicing.
💡 Tips
Always let your steak rest on a cutting board for ten minutes so the juices redistribute. If you have leftovers, store them in an airtight container in the fridge for up to two days and slice them thin for a quick steak salad.
Made this recipe? Let us know how it went.
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