Perfect Ribeye Steak (Pan-Seared)

🥩 Perfect Ribeye Steak (Pan-Seared)
Ingredients
1 ribeye steak (about 2.5–4 cm thick)
Salt (coarse or kosher)
Black pepper
1–2 tbsp butter
2 cloves garlic (crushed)
1–2 sprigs fresh thyme or rosemary (optional)
1 tbsp olive oil
Instructions

1. Bring to room temp
   Take the steak out of the fridge 30–45 minutes before cooking.
2. Season generously
   Pat dry, then season both sides with salt and pepper.
3. Heat the pan
   Use a heavy pan (cast iron if possible). Heat until very hot, then add olive oil.
4. Sear the steak
   Place the steak in the pan:
   Cook 2–3 minutes on one side (don’t move it)
   Flip and cook another 2–3 minutes
5. Add flavor
   Lower heat slightly. Add:
   Butter
   Garlic
   Herbs
   Tilt the pan and spoon the melted butter over the steak for 1–2 minutes.
6. Check doneness
   Rare: soft, cool red center
   Medium-rare: warm red center (best for ribeye)
   Medium: pink center
   (Or use a thermometer: ~55°C for medium-rare)
7. Rest the steak
   Remove and let it rest 5–10 minutes before slicing.
   🔥 Optional Tips
   Don’t overcrowd the pan
   Use tongs to sear the edges (fat cap)
   Add a squeeze of lemon or sprinkle flaky salt before serving
   🍽️ Serve with
   Roasted potatoes
   Garlic butter vegetables
   Simple salad