Pan-Seared Ribeye with Garlic-Herb Butter
A screaming-hot cast-iron sear finished with a butter baste of garlic and thyme — a steakhouse crust with one pan and no grill.
- Serves
- 2
- Prep
- 15 min
- Cook
- 12 min
- Written
Method
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Take the steaks out of the fridge 30 to 40 minutes before cooking so they lose their chill.
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Pat the steaks fully dry with paper towels, then season heavily with salt and pepper on both sides and edges.
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Heat the oil in a cast-iron skillet over high heat until it’s just short of smoking.
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Lay the steaks in the pan and sear undisturbed until a deep brown crust has formed and the steak releases easily from the pan, about 3 minutes.
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Flip and sear the second side the same way, about 3 minutes more.
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Reduce the heat to medium, add the butter, garlic, thyme, and rosemary, and tilt the pan to pool the butter at one edge.
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Spoon the foaming butter over the steaks continuously for 1 to 2 minutes, until a thermometer reads 130°F for medium-rare.
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Transfer the steaks to a cutting board and rest 5 to 10 minutes before slicing against the grain.
Notes
The whole method rides on two things: a pan hot enough to sear before it has time to gray the meat, and butter added late enough that the milk solids baste instead of burn. If your steak is thinner than 1½ inches, skip the butter baste entirely and just sear it fast on both sides — a thin steak will overshoot medium-rare by the time the basting step is done.
Resting is not optional. Cut into it straight off the pan and the juices run out onto the board instead of staying in the meat. Five minutes is the minimum; ten is better for a steak this thick.