Pan-Seared Ribeye Steak Recipe
One bite of this Pan-Seared Ribeye Steak shows why it’s my favorite—juicy meat, golden crust, and a crowd-pleasing dinner every time.
Ingredients
- 12-16 ounce boneless Ribeye Steak
- 2 tablespoons olive oil
- ½ peeled shallot
- 4 sprigs fresh thyme
- 4 garlic cloves
- 3 tablespoons unsalted butter
- coarse salt and freshly cracked pepper to taste
Instructions
- Season the steak generously on both sides with salt and pepper.
- Add the oil to a large frying pan (cast-iron or carbon steel is best) over high heat and heat it up until it begins to lightly smoke.
- Place the steak in the pan, turn the heat down to medium-high. Cook untouched for 1 1/2 minutes.
- After 1 1/2 minutes, begin moving the steak around the pan in a circular motion, getting all the fond to stick to the steak. Do this for 1 1/2 minutes before flipping the steak.
- Turn the heat down to low-medium and add in the shallot, garlic, thyme, and butter.
- Baste the steak constantly with the herb butter and cook for 2 to 3 minutes for a medium-rare internal temperature. The steak should read 118°F to 120°F internally. Or, continue cooking for 1 minute per side until your desired internal temperature is achieved.
- Remove the steak and let it rest on a rack or a plate for 3 to 4 minutes before slicing and serving.
Nutrition
Calories: 1287kcalCarbohydrates: 7gProtein: 70gFat: 110gSaturated Fat: 47gPolyunsaturated Fat: 7gMonounsaturated Fat: 52gTrans Fat: 1gCholesterol: 298mgSodium: 186mgPotassium: 1036mgFiber: 1gSugar: 1gVitamin A: 1292IUVitamin C: 11mgCalcium: 77mgIron: 7mg