🥩 Perfect Ribeye Steak (Pan-Seared)
✅ Ingredients (serves 1–2)
1 thick ribeye steak (1–1½ inches thick)
Salt (coarse or kosher)
Black pepper (freshly ground)
1 tbsp olive oil
2 tbsp butter
2 garlic cloves, smashed
1–2 sprigs fresh rosemary or thyme (optional but amazing)
🔥 Instructions
1️⃣ Bring steak to room temp
Take the ribeye out of the fridge 30 minutes before cooking.
Pat it very dry with paper towels (this is key for a good crust).
2️⃣ Season generously
Salt and pepper both sides—don’t be shy.
3️⃣ Heat the pan
Heat a heavy skillet (cast iron is best) over high heat until very hot.
Add olive oil.
4️⃣ Sear the steak
Place the steak in the pan and don’t move it.
Sear 2–3 minutes per side until a deep golden crust forms.
5️⃣ Butter baste
Lower heat to medium.
Add butter, garlic, and herbs.
Tilt the pan and spoon the melted butter over the steak for 30–60 seconds.
6️⃣ Check doneness
Rare: 120–125°F (cool red center)
Medium-rare: 130–135°F (warm red center) ⭐ best for ribeye
Medium: 140–145°F
7️⃣ Rest the steak
Remove from pan and let rest 5–10 minutes.
This keeps it juicy—don’t skip!
🍽️ Serving Ideas
Classic: mashed potatoes + green beans
Cozy: garlic butter mushrooms
Fresh: arugula salad with lemon
🔥 Pro Tips
Thicker steak = better results
Never cut into it right away
Finish with flaky sea salt for restaurant vibes ✨
If you want a grilled version, oven-finished method, or a long viral-style post to rank, just say the word 😎🥩
