Perfect Pan Seared Ribeye Steaks
Pan-frying a steak is a must master skill because it produces the best outer crust and perfect medium-rare center every time, once you master the skills!
- 2 1” - 1 ½” thick bone in ribeye steaks
- Salt and pepper
- 2 garlic cloves smashed
- 2 tbsp butter
- Few sprigs of fresh thyme
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.
When working with hot cast iron, be sure one hand is always in an oven mit 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 simple ruin the crust, and tear the meat.
Calories: 212kcal | Carbohydrates: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 203mg | Vitamin A: 710IU | Vitamin C: 1.9mg | Calcium: 11mg