Perfect Pan Seared Ribeye Steaks Recipe
Do you want to make a perfect ribeye steak? Grab your cast iron skillet, because this pan seared ribeye steak is the best way to get edge to edge crust and a medium-rare center.
Servings: 2
Calories: 212kcal
Ingredients
- 2 1” - 1 ½” thick bone in ribeye steaks
- Salt and pepper
- 2 garlic cloves smashed
- 2 tbsp butter
- Few sprigs of fresh thyme
Instructions
- Heat a large cast iron skillet over medium high heat for 5 to 10 minutes.
- Season the steaks with salt. Swirl in olive oil until just smoking.
- Quickly place the steaks in the pan. You will hear a roaring sizzle. Allow the steaks to sit, untouched, for 3 minutes to form the perfect crust.
- Flip and place the butter, garlic and thyme over the steaks. Cook another 3 minutes basting with the juices.
- Remove the steaks from the pan, wrap in foil, and allow to rest 5 minutes before slicing from the bone. Serve with the accumulated juices from the pan.
Video
Notes
This recipe features bone-in ribeyes but this method also works for boneless steaks.
When working with hot cast iron, be sure one hand is always in an oven mitt or that the handle is wrapped well in a kitchen towel.
To see if the crust has formed, gently pull back a little with tongs. If the steak sticks to the pan - it's not ready yet. Be patient. Pulling will simply ruin the crust, and tear the meat.
Want to take the flavor ever further? Try adding a little umami powder (like my Ooomami blend). The mushroom blends adds a deeper savory note to steaks and beef.
Nutrition
Calories: 212kcal | Carbohydrates: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 203mg | Vitamin A: 710IU | Vitamin C: 1.9mg | Calcium: 11mg