Ingredients
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2 ribeye steaks (about 1 ¼–1 ½ inches thick, ~12 oz each)
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2 tbsp olive oil or avocado oil
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3 tbsp unsalted butter
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4 garlic cloves, smashed
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2 sprigs fresh rosemary (or thyme)
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1 tsp kosher salt (adjust to taste)
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½ tsp freshly ground black pepper
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Optional: flaky sea salt for finishing
Instructions
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Prepare Steaks: Pat the ribeye steaks dry with paper towels. Season generously with salt and black pepper on both sides.
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Preheat Pan: Heat a large cast-iron skillet over high heat until very hot. Add olive oil and swirl to coat.
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Sear the Ribeye: Place the steaks in the hot skillet and sear for 2–3 minutes per side until a golden-brown crust forms.
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Add Flavor: Reduce heat to medium. Add butter, garlic cloves, and rosemary sprigs. Tilt the pan and spoon the melted butter over the steaks continuously for 1–2 minutes.
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Check Doneness: Use a meat thermometer — 125°F (rare), 135°F (medium-rare), 145°F (medium). Remove steaks about 5°F before your target temp as they continue cooking off the heat.
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Rest and Serve: Transfer steaks to a cutting board. Let rest for 5–7 minutes before slicing against the grain. Finish with flaky sea salt if desired.
Notes
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For the best crust, ensure your skillet is very hot before adding the steaks.
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Let the ribeye rest at room temperature for 30 minutes before cooking for even doneness.
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Always use a meat thermometer for accuracy. Overcooking ribeye can make it tough.
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Pair with mashed potatoes, roasted vegetables, or a fresh salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared, Cast-Iron Skillet
- Cuisine: American, Steakhouse
- Diet: Gluten Free