Perfect Pan-Seared Ribeye Steak – Juicy, Flavorful, and Easy to Make

Introduction

A perfectly seared ribeye steak is crispy on the outside, juicy on the inside, and packed with bold, beefy flavor. This easy pan-searing method creates a beautiful crust and tender, buttery meat, making it the ideal way to cook steak at home. Whether you’re preparing a special dinner or just craving a steakhouse-quality meal, this simple yet delicious recipe will not disappoint!

Ingredients

(Serves 2-3)

• 3 ribeye steaks (about 1 inch thick)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, crushed
• 2 sprigs fresh rosemary or thyme (optional)
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp smoked paprika (optional, for added depth)

Instructions

1. Prepare the Steaks

1. Remove the ribeye steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
2. Pat them dry with a paper towel to remove excess moisture (this helps create a better crust).
3. Season both sides generously with salt, black pepper, and smoked paprika.

2. Heat the Pan

1. Place a cast-iron skillet or heavy pan over high heat.
2. Add olive oil and let it heat until it starts to shimmer (this ensures a proper sear).

3. Sear the Steaks

1. Carefully place the steaks into the hot pan.
2. Sear for 3-4 minutes per side, pressing gently to ensure even browning.
3. Flip once and sear for another 3-4 minutes, until a golden-brown crust forms.

4. Add Butter and Aromatics

1. Reduce the heat to medium-low and add butter, crushed garlic, and rosemary/thyme to the pan.
2. Tilt the pan slightly and use a spoon to baste the steaks with melted butter for 1-2 minutes to enhance flavor.

5. Rest and Serve

1. Remove the steaks from the pan and let them rest for 5-10 minutes on a foil-lined plate.
2. Slice and serve with your favorite steakhouse sides like mashed potatoes, roasted vegetables, or a fresh salad.

Tips for the Best Ribeye Steak

• Use a cast-iron skillet for the best sear and even heat distribution.
• Let the steaks rest before cutting to retain their juices.
• For extra flavor, add crushed garlic and herbs while basting with butter.
• Check doneness with a meat thermometer:
  • Rare: 120-125°F (49-52°C)
  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)

Frequently Asked Questions

Can I cook ribeye in the oven?
Yes! Sear it in a pan first, then finish in a preheated oven at 375°F (190°C) for 5-7 minutes.

What’s the best way to store and reheat steak?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Can I use another cut of steak?
Absolutely! This method works for New York strip, filet mignon, or sirloin steaks.

Conclusion

This pan-seared ribeye steak is the ultimate restaurant-quality dish you can make at home. With a perfect crispy crust, juicy center, and rich buttery flavor, it’s a meal that’s simple yet indulgent. Try this recipe today for a delicious steakhouse experience right in your kitchen!