Pan Seared Garlic Rib Eye Steak

Pan Seared Garlic Rib Eye Steak

Pan-Seared Garlic Ribeye Steak

This recipe creates a juicy and flavorful ribeye steak with a delicious garlic butter sauce.

Ingredients:

  • 2 ribeye steaks (1-1.5 inch thick)
  • 1 tablespoon olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme (optional)

Cooking Guide:

  1. Prep the Steak: Pat the steaks dry with paper towels. Season generously with salt and pepper on both sides. Let the steaks come to room temperature for 30 minutes for even cooking (optional).

  2. Sear the Steak: Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering hot. Carefully place the steaks in the pan and don’t move them for about 3-4 minutes, allowing a nice sear to develop.

  3. Flip and Add Flavor: Flip the steaks and cook for another 3-4 minutes for medium-rare, or until desired doneness. Add the butter, garlic, and thyme (if using) to the pan. Tilt the pan slightly and spoon the melted garlic butter over the steaks for 1-2 minutes, basting them for extra flavor.

  4. Rest and Serve: Transfer the steaks to a cutting board, tent them loosely with foil, and let them rest for 5 minutes before slicing. This allows the juices to redistribute throughout the meat for a more tender bite.

  5. Serve: Slice the steaks against the grain and spoon the garlic butter from the pan over the top. Enjoy with your favorite sides!

Tips:

  • Use a high-quality, well-marbled ribeye steak for the best flavor.
  • Make sure your pan is hot enough before searing the steaks. This will help create a nice crust.
  • Don’t overcrowd the pan. Cook the steaks in batches if necessary.
  • An internal meat thermometer is the best way to ensure your steak is cooked to your desired doneness. Here’s a guide:
    • Rare: 120°F (49°C)


    • Medium-rare: 130°F (54°C)


    • Medium: 140°F (60°C)


    • Medium-well: 150°F (66°C)


    • Well-done: 160°F (71°C)
  • For a thicker steak, you may need to finish cooking it in the oven after searing in the pan. Transfer the pan to a preheated 400°F (200°C) oven and cook for an additional 5-7 minutes, or until desired doneness is reached.
  • Want a thicker sauce? Let the pan drippings and garlic butter simmer for a minute or two after removing the steak, then whisk in a tablespoon of heavy cream or melted beef broth for a pan sauce.
  • Use fresh herbs like rosemary or thyme instead of, or in addition to, fresh thyme.

Must Tried Recipes :