“OMG, we ate wayyyyy too much of this! It was just too good to stop. This recipe is a KEEPER! grandma just said”

Perfect Pan-Seared Ribeye Steak

This method delivers a reliably juicy, tender ribeye with a golden, flavorful crust — all done right on the stovetop with just a few key ingredients.

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Ingredients

Ingredient	Quantity	Notes
Ribeye steak	1
Sea salt flakes	To taste
Freshly ground pepper	To taste
Unsalted butter	50g (about 3.5 tbsp)
Fresh thyme sprigs	2 sprigs
Garlic clove	1	Crushed

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Instructions

🕒 Bring the Steak to Room Temperature

Remove the ribeye from the refrigerator at least 30 minutes before cooking. Letting it sit at room temperature ensures even cooking throughout.

🧂 Season the Steak

Generously sprinkle both sides with sea salt flakes and freshly ground black pepper. Coat evenly for the best flavor and crust.

🔥 Preheat the Pan

Place a heavy skillet—preferably cast iron—over medium-high heat. If you’re cooking more than one steak, use a larger skillet or separate pans to avoid overcrowding.

🍳 Sear the Steak

Lay the seasoned steak into the hot skillet. Cook for 2–3 minutes per side depending on thickness and desired doneness.
Tip: A steak about 3cm (1.2 inches) thick usually needs around 5 minutes total for medium-rare.

Use a meat thermometer to check doneness:

• Rare: 50°C (122°F)
• Medium-rare: 55°C (130°F)
• Medium: 60°C (140°F)
• Medium-well: 65°C (150°F)
• Well-done: 70°C (158°F)

🧈 Add Butter, Herbs & Garlic

After the first flip, drop the butter, thyme sprigs, and crushed garlic into the skillet alongside the steak.

🥄 Baste for Flavor

Tilt the pan slightly so the butter pools. Spoon the melted butter over the steak repeatedly for 1 minute, infusing it with herb and garlic flavors.

🛑 Let It Rest

Transfer the steak to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute for a tender, juicy bite.

🔪 Slice & Serve

Cut the steak across the grain into strips. Sprinkle a touch more salt and pepper if desired, and serve hot with your favorite sides or sauce.