Pan-Seared Ribeye Steak 🥩
A steakhouse-quality ribeye with a deep crust and garlic butter baste, done in one hot skillet at home.
Ingredients (serves 2)
- 2 ribeye steaks
- 2 tbsp butter
- 3 cloves garlic
- 2 sprigs rosemary
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper
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Try AnychefInstructions
- 1
Take the steaks out of the fridge, pat them very dry, and season generously on both sides with salt and pepper. Let them sit at room temperature for 20 minutes.
- 2
Heat the oil in a 12-inch cast iron skillet over high heat until it just starts to smoke.
- 3
Lay the steaks in the pan and sear without moving them until a deep brown crust forms, about 3 minutes.
- 4
Flip the steaks, add the butter, smashed garlic cloves, and rosemary, and tilt the pan to spoon the foaming butter over the meat for 3 minutes.
- 5
Cook to 130°F internal for medium rare, checking with a thermometer in the thickest part.
- 6
Move the steaks to a cutting board and rest for 8 minutes before slicing against the grain.
