Description
Sizzling Pan Seared Ribeye with Garlic Butter delivers restaurant-quality steak right to your dinner table. Tender, juicy meat gets enhanced with rich, melting garlic butter that makes your taste buds dance with pure satisfaction.
Ingredients
Scale
Main Ingredients:
- 2 boneless ribeye steaks (1 inch thick)
Cooking Fats:
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
Seasonings and Aromatics:
- Salt (to taste)
- Pepper (to taste)
- 2 cloves garlic
- 2 sprigs fresh thyme
Instructions
- Pull 2 ribeye steaks out of the refrigerator 30 minutes before cooking. Season both sides generously with salt and pepper, pressing the seasoning firmly into the meat.
- Heat a cast iron skillet at medium-high temperature for 4-5 minutes until extremely hot. Verify heat by checking for slight shimmer on surface.
- Pour 2 tablespoons canola oil into the skillet. Once oil looks glossy, carefully place steaks in pan, ensuring they do not touch each other. Sear first side for exactly 2 minutes and 30 seconds.
- Rotate steaks to opposite side and cook for another 2 minutes and 30 seconds. Drop 1 tablespoon butter into pan, add 2 smashed garlic cloves and 2 fresh thyme sprigs. Continuously baste steaks with melting butter using a spoon.
- Insert meat thermometer to track internal temperature. Remove steaks when they reach 5°F below your preferred doneness level.
- For rare doneness, aim for 125°F. For medium-rare, target 135°F. For medium, stop at 145°F. For medium-well, remove at 150°F. For well done, remove at 160°F.
- Transfer steaks to a clean plate and loosely tent with aluminum foil. Allow meat to rest for 5 minutes so internal juices redistribute.
- Optional: Drizzle remaining garlic butter from skillet over steaks before serving for extra flavor.
Notes
- Always let the ribeye sit at room temperature before cooking to ensure even heat distribution and prevent tough meat.
- Use a hot cast iron skillet to create a perfect sear that locks in the steak’s natural juices and develops a rich, caramelized crust.
- Baste the steak with melted garlic butter during the last minute of cooking to add extra flavor and moisture to the meat.
- For the most tender result, let the steak rest after cooking so the internal juices redistribute, keeping the meat juicy and flavorful.
- Prep Time: 30 minutes
- Cook Time: 9 minutes
- Category: Pan-Seared
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 570 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 44 g
- Saturated Fat: 17 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 130 mg