Ingredients
2 ribeye steaks (about 1 ¼–1 ½ inches thick, ~12 oz each)
2 tbsp olive oil or avocado oil
3 tbsp unsalted butter
4 garlic cloves, smashed
2 sprigs fresh rosemary (or thyme)
1 tsp kosher salt (adjust to taste)
½ tsp freshly ground black pepper
Optional: flaky sea salt for finishing
Instructions
Prepare Steaks: Pat the ribeye steaks dry with paper towels. Season generously with salt and black pepper on both sides.
Preheat Pan: Heat a large cast-iron skillet over high heat until very hot. Add olive oil and swirl to coat.
Sear the Ribeye: Place the steaks in the hot skillet and sear for 2–3 minutes per side until a golden-brown crust forms.
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.
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.
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
For the best crust, ensure your skillet is very hot before adding the steaks.
Let the ribeye rest at room temperature for 30 minutes before cooking for even doneness.
Always use a meat thermometer for accuracy. Overcooking ribeye can make it tough.
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