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Perfect Pan-Seared Ribeye Steak

 

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A well-cooked ribeye should have a beautifully seared crust, a juicy interior, and rich, buttery flavor. Here’s how to make the perfect ribeye at home.

Ingredients

  • 1 1.25-1.5 inch thick ribeye steak
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic smashed
  • 2 sprigs fresh rosemary or thyme
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika optional, for extra flavor

Instructions

  • Prepare the Steak:
  • Remove the steak from the fridge 30-45 minutes before cooking to allow it to come to room temperature.
  • Pat it dry with paper towels (this helps with a better sear).
  • Season generously with kosher salt, black pepper, and smoked paprika on both sides.
  • Heat the Pan:
  • Use a cast iron skillet or heavy-bottomed pan.
  • Heat it over medium-high heat until very hot (a drop of water should sizzle immediately).
  • Add 1 tbsp olive oil and swirl to coat the pan.
  • Sear the Steak:
  • Place the ribeye in the pan and do not move it for 2-3 minutes to create a deep crust.
  • Flip and sear the other side for another 2-3 minutes.
  • Baste with Butter & Aromatics:
  • Reduce heat to medium-low. Add butter, smashed garlic, and rosemary to the pan.
  • Tilt the pan slightly and use a spoon to continuously baste the steak with melted butter for 1-2 minutes.
  • Check Doneness:
  • Use an instant-read thermometer to check the internal temp:
  • Rare: 120-125°F (cool red center)
  • Medium-Rare: 130-135°F (warm red center) – recommended
  • Medium: 140-145°F (warm pink center)
  • Medium-Well: 150-155°F (slightly pink center)
  • Rest the Steak:
  • Transfer the steak to a plate and let it rest for 5-10 minutes to allow juices to redistribute.
  • Serve:
  • Slice against the grain and drizzle with leftover pan butter. Serve with mashed potatoes, roasted veggies, or a simple side salad.

Notes

Bonus Tips:
For extra flavor, finish with a sprinkle of flaky sea salt.
If cooking a thicker steak (1.5-2 inches), finish in a 400°F oven for 5-7 minutes after searing.
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