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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 perfectly seared ribeye steak in just 6 simple steps. This quick method guarantees a delicious, juicy steak with a beautiful crust every time, ideal for a satisfying meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ribeye steak (about 1.5 inches thick)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 garlic cloves (smashed)
  • 2 fresh rosemary sprigs

Equipment

  • Cast Iron Skillet
  • Tongs
  • Meat Thermometer
  • Cutting Board

Method
 

Preparation
  1. Pat the ribeye steak dry with paper towels and season generously with salt and black pepper on both sides.
  2. Heat olive oil in a heavy-bottomed or cast-iron skillet over high heat until it just begins to smoke.
Cooking
  1. Place the steak in the hot skillet and sear for 2-3 minutes per side until a deep brown crust forms.
  2. Reduce heat to medium-low, add butter, smashed garlic, and rosemary to the skillet, then baste the steak with the melted butter for 1-2 minutes.
  3. Continue cooking to your desired doneness, using a meat thermometer: 125-130°F for rare, 130-135°F for medium-rare, or 135-140°F for medium.
Resting
  1. Remove the steak from the skillet and allow it to rest on a cutting board for at least 5-10 minutes before slicing.

Notes

For an even crust, ensure the steak is at room temperature before searing. Feel free to experiment with other herbs like thyme instead of rosemary for a different flavor profile.