Pan-seared ribeye Steaks are some of the tastiest things I have ever eaten! Incredibly flavorful meat that only needs a little seasoning to shine. You will feel like you are dining at a 5-star restaurant when you try this. It's elegant enough for special occasions like date night or Valentine's Day and easy enough to make on weeknights or Sunday Supper. Serve with some sautéed vegetables or your favorite side dish, and you have a magnificent meal!
2ribeye steaks (10 ounces each or about 283g)at room temperature
1/2teaspoonsalt
1/2teaspoonground white pepperor ground black pepper
1tablespoonolive oil
4garlic cloves, peeled and smashed
2tablespoonsunsalted butter
2sprigsfresh rosemary
2sprigsfresh thyme
1tablespoonfresh minced parsleyoptional, for garnish
Instructions
Cut off excess fat around the steak if desired.
Dry the steak with paper towel. This ensures a good sear.
Place a cast iron skillet on medium high heat and let it heat up for 4-5 minutes until smoking hot.
Meanwhile, season both room temperature ribeye steaks evenly with the salt and pepper.
Pour the oil into the smoking hot skillet and swirl so the oil coats the bottom of the pan.
Place the steaks carefully into the cast iron skillet pressing each steak down carefully once it touches the skillet.
Let the steaks cook on one side for 4 minutes or until desired doneness. Flip to the other side and let them cook for another 3-4 minutes.
Once you flip the steaks to the other side, add the smashed garlic around the steak, letting it sizzle in the oil. Add the rosemary and thyme.
Cut the butter into 2 or 4 and add to the sides of the pan. Once the butter melts, baste the steak with the flavorful melted butter several times. Garnish with fresh minced parsley if desired.
Remove from heat and let it rest covered with aluminum foil for 5 minutes so it can reabsorb its juices, then slice thinly against the grain and serve warm.
Video
Notes
1. Remove the steaks from the fridge and let it rest for 30 minutes to 1 hour at room temperature before cooking. This ensures even cooking.2. I prefer white pepper in this recipe because the flavor of white pepper just adds something special to steak. But black pepper would work fine as well3. Always let the steak rest before cutting into it. This makes for the juiciest steak!4. A meat thermometer is a must to ensure your steaks are cooked properly. Follow this steak internal temperature cooking guide and cook the steak according to your preference:
Rare: 120-125°F (49-52°C) - Red center, very juicy.
Medium Rare: 130-135°F (54-57°C) - Pink center, juicy and tender.
Medium: 140-145°F (60-63°C) - Pink to slightly pink center, still juicy.
Medium Well: 150-155°F (66-68°C) - Hint of pink in the center, less juicy.
Well Done: 160°F (71°C) and above - Little to no pink, firmer texture, less juicy.