Pan-Seared Ribeye

Pan-seared ribeye makes a perfect home-cooked meal for two. Ribeye steaks are seasoned and pan seared, then finished with a rich and flavorful garlic herb butter.

Prep Time 5

Cook Time 5

Resting Time 5

Total Time 15

Servings steaks

Author Heather

Ingredients

2 boneless ribeye steaks 1 inch thick
salt and pepper
2 tablespoons avocado oil
1 tablespoon unsalted butter
2 cloves garlic smashed
2 sprigs fresh thyme

Instructions

Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season both sides of steaks generously with salt and pepper, gently pressing seasoning into the steaks.
Once pan is hot, add oil. When hot and rippling, add steaks to pan, making sure they do not touch each other.
Set a timer and sear first side for 2 minutes and 30 seconds (for a 1 inch steak at medium doneness. See table below for temperatures). Flip steak and set timer for 2 minutes and 30 seconds for second side.
After flipping your steak, add butter, smashed garlic cloves, and thyme sprigs to pan. Once melted, spoon butter over steaks while second side cooks.
Steak cooking times vary based on thickness, size, and shape. For best success, I recommend using a meat thermometer. Remove your steak from the pan when its temperature reaches 5 degrees below your desired doneness. The steak will continue to increase in temperature while it rests.
Rare: 125 ℉
Medium-rare: 135 ℉
Medium: 145 ℉
Medium-well: 150 ℉
Well done: 160 ℉
Once steak is cooked to your desired temperature, remove steaks immediately from pan and transfer to a plate. Rest steaks by covering loosely with foil for five minutes. At this point the garlic and thyme can be discarded from the pan.
Optionally, drizzle extra garlic herb butter over steaks before serving.

Notes

I highly recommend using a meat thermometer if you are not familiar or comfortable with pan-searing steaks. Due to the variance in thickness, temperatures of the stove top, size, and shape of your steaks, the cooking times may vary.
Here is a great resource to visualize the degrees of doneness for your steak: Degree of Doneness - Certified Angus Beef
Use an oil with a high smoke point for pan-searing steaks. I recommend avocado oil, peanut oil, ghee, or vegetable oil. I do not recommend butter or olive oil.

Nutrition