Pan-Seared Ribeye Steak – A Juicy, Flavor-Packed Classic

Introduction

A perfectly pan-seared ribeye steak delivers tender, juicy meat with a beautifully caramelized crust. Using just a few ingredients, this recipe locks in rich, beefy flavors while creating that mouthwatering steakhouse-quality sear. Whether you’re making a romantic dinner, a weekend indulgence, or a quick weeknight treat, this foolproof ribeye steak recipe is sure to satisfy your cravings!

Ingredients

(Serves 2-3)

• 3 ribeye steaks (1-inch thick)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, crushed
• 2 sprigs fresh rosemary or thyme (optional)
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp smoked paprika (optional, for extra depth)

Instructions

1. Prepare the Steaks

1. Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
2. Pat the steaks dry with a paper towel to remove excess moisture for a better crust.
3. Season both sides with salt, black pepper, and smoked paprika.

2. Heat the Skillet

1. Heat a cast-iron skillet or a heavy-bottomed pan over high heat.
2. Add olive oil and let it heat until it shimmers.

3. Sear the Steaks

1. Place the steaks into the hot pan, making sure not to overcrowd them.
2. Sear for 3-4 minutes per side, without moving them, to form a golden-brown crust.
3. Flip and cook for another 3-4 minutes on the other side.

4. Butter Baste for Extra Flavor

1. Reduce the heat to medium-low and add butter, crushed garlic, and rosemary/thyme.
2. Tilt the pan and spoon the melted butter over the steaks continuously for 1-2 minutes.

5. Rest and Serve

1. Remove the steaks from the pan and let them rest for 5-10 minutes before slicing.
2. Serve hot with mashed potatoes, roasted vegetables, or a fresh side salad.

Tips for the Best Pan-Seared Ribeye Steak

• Use a cast-iron skillet for the best sear and even heat distribution.
• Let the steaks rest before slicing to keep them juicy.
• Baste with butter and herbs for a richer depth of flavor.
• Check doneness using a meat thermometer:
  • Rare: 120-125°F (49-52°C)
  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)

Frequently Asked Questions

Can I cook the steak in the oven?
Yes! Sear the steak in a pan first, then transfer it to a preheated 375°F (190°C) oven for 5-7 minutes.

How do I store and reheat leftover steak?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a bit of butter.

What other cuts of steak work with this recipe?
This method is perfect for New York strip, filet mignon, and sirloin steaks.

Conclusion

This pan-seared ribeye steak is the perfect way to enjoy a rich, juicy, and flavorful steakhouse-quality meal at home. With a crispy golden crust and tender, buttery inside, this recipe guarantees steak perfection every time. Try it today and treat yourself to an unforgettable steak experience!