Classic Pan-Seared Ribeye Steak

A perfectly cooked, butter-basted ribeye steak with a deeply browned crust and juicy center. Expertly seared and infused with garlic and thyme.

Prep time: 5 mins · Cook time: 10 mins · Serves 2

Ingredients

• 1 (16 oz) Ribeye Steak (1.5 inches thick)
• 1 tbsp Kosher Salt
• 1 tbsp Coarse Black Pepper
• 1 tbsp Vegetable or Canola Oil
• 3 tbsp Unsalted Butter
• 3 sprigs Fresh Thyme
• 3 cloves Garlic, smashed

Instructions

1. Pat the steak completely dry with paper towels. Season generously with kosher salt and black pepper on both sides and edges.
2. Heat a large cast-iron skillet over high heat until it smokes slightly. Add the oil.
3. Gently place the steak in the skillet. Cook without moving for exactly 2 minutes to build a dark crust.
4. Flip the steak and cook the other side for 2 minutes.
5. Reduce the heat to medium-low. Add the butter, garlic, and thyme to the pan.
6. Continuously spoon the foaming, melted butter over the steak for 1-2 minutes until internal temperature reaches 130°F for medium-rare.
7. Transfer the steak to a cutting board. Let it rest for 10 minutes before slicing against the grain. Serve with the pan juices.