Easy Pan Seared Ribeye with Garlic Butter

A quick and easy pan-seared ribeye steak that delivers a steakhouse experience at home, complemented by a delicious garlic butter finish.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Steakhouse

Calories: 500

For the Steak

1 piece ribeye steak, about 1 to 1.5 inches thick Choose a steak with good marbling.
1 tablespoon high heat oil (avocado or canola) For best results during searing.
2 tablespoons butter Used for flavor at the end.
2-3 cloves garlic (smashed or minced) Add garlic towards the end to avoid burning.
to taste Salt and black pepper Season generously.
1 sprig rosemary or thyme (optional) For added flavor if desired.

Preparation

Let the ribeye steak sit out for 20 to 30 minutes before cooking for even cooking.
Pat the steak dry with paper towels to ensure better browning.
Season both sides of the steak generously with salt and black pepper.

Cooking

Heat a heavy pan (preferably cast iron) until it is very hot, then add the oil and let it shimmer.
Carefully place the steak in the hot pan without moving it and sear for about 3 to 4 minutes for medium-rare.
Flip the steak and cook for an additional 3 to 4 minutes, adjusting time for desired doneness.
Lower the heat slightly, add the butter, garlic, and herbs (if using), and spoon the melted butter over the steak for about 30 to 60 seconds.
Remove the steak from the pan and let it rest for 5 to 10 minutes before slicing.

Resting the steak is crucial to keep it juicy. You can serve the steak with sides like mashed potatoes, grilled corn, or a simple salad.