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A perfectly pan-seared ribeye steak with a golden-brown crust and pink interior, garnished with fresh herbs.

Quick way to grow a Perfect Steak (Pan-Seared Ribeye) in 6 Steps

Achieve a restaurant-quality pan-seared ribeye steak with a delectable crust and tender, juicy center. This straightforward recipe ensures a flavorful steak every time, perfect for any occasion.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 inch thick Ribeye steak about 1-1.5 lbs
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 2 cloves Garlic cloves smashed
  • 2 sprigs Fresh rosemary sprigs

Equipment

  • Cast-iron skillet
  • Tongs
  • Cutting board
  • Paper towels

Method
 

Cooking Steps
  1. Pat the steak dry with paper towels and season generously on all sides with salt and black pepper.
  2. Heat a cast-iron skillet over high heat until smoking, then add olive oil and swirl to coat the pan.
  3. Sear the steak for 2-3 minutes per side until a deep brown crust forms, adjusting heat as needed.
  4. Reduce heat to medium-low, add butter, smashed garlic, and rosemary to the pan, then continuously baste the steak with the melted butter for 3-5 minutes.
  5. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.
  6. Slice the steak against the grain and serve immediately, optionally drizzled with the pan juices.

Notes

For exact doneness, use a meat thermometer: Rare (125°F), Medium-Rare (130-135°F), Medium (135-140°F). Adjust cooking times accordingly based on steak thickness and desired doneness. The resting period is crucial for a juicy steak, so do not skip this step.