Classic Pan-Seared Steak
A juicy ribeye steak expertly seared and topped with aromatic herb butter, creating a luxurious yet simple dish that's perfect for any occasion.
Ingredients
Main ingredients
- 2 pieces ribeye steaks, 1-inch thick Known for their marbling and rich flavor.
- to taste units Salt and pepper For seasoning that elevates the beef's natural flavors.
- 2 tablespoons olive oil A heart-healthy fat perfect for high-heat cooking.
- 3 tablespoons butter Adds a luxurious richness to the dish.
- 2 cloves garlic, minced Introducing a savory aroma and depth of flavor.
- 1 tablespoon fresh thyme, chopped A fragrant herb that pairs beautifully with steak.
- 1 tablespoon fresh rosemary, chopped Contributes an earthy note to the dish.
Instructions
Preparation
- Remove the steaks from the refrigerator at least 30 minutes before cooking to reach room temperature.
- Generously season both sides of the steaks with salt and pepper.
Cooking
- Heat the olive oil in a heavy skillet over high heat until it shimmers.
- Carefully place the steaks in the skillet and let them sear without moving them for 4-5 minutes on each side until they achieve a perfect crust.
- Halfway through the cooking, add the butter, minced garlic, thyme, and rosemary to the skillet.
- Baste the melting butter over the steaks continuously to keep the meat moist and enhance flavors.
- Remove the steaks from the skillet once they reach the desired doneness and let them rest for about 5 minutes before slicing.
Notes
Use a meat thermometer to ensure the steaks reach ideal medium-rare (130-135°F). Roasting garlic cloves can enhance the flavor—try it for a sweet addition.