How to Sear a Ribeye
A ribeye needs little help to shine, but it requires control over heat and time. Mastering the sear transforms the steak from a slab of muscle into a balanced, crusty, and tender meal.
Dry meat is the only way to get a crust.
If the steak is wet, it will steam rather than sear. Pat it thoroughly with paper towels before it ever hits the pan.
- 10-inch cast iron skillet
- tongs
- meat thermometer
- heavy-duty paper towels
What goes in.
- 1-1/2 inchthick bone-in or boneless ribeye
- 1 tbspneutral, high-smoke point oil like grapeseed or avocado
- 1 tbspunsalted butter
- 2 tspkosher salt
- 1/2 tspfreshly cracked black pepper
- 2garlic cloves, smashed
- 2fresh thyme sprigs
Mastering the Pre-Heat
Get your skillet smoking hot before adding the oil. When the oil ripples and sends up a thin wisp of smoke, the surface temperature is ready to create the crust instantly.
The method.
Temper
Take the steak out of the refrigerator 30 minutes before cooking. Pat it bone-dry on all sides.
Season
Salt the steak generously on both sides and the edges. Save the pepper for after the sear to prevent it from burning.
Sear
Place the skillet over high heat. Add the oil, then lay the steak in carefully, moving it away from you to avoid splashes. Let it sit undisturbed for 3 minutes until a mahogany crust forms.
Flip and Baste
Flip the steak. Add the butter, garlic, and thyme. As the butter foams, tilt the pan and spoon the hot, infused fat over the steak for the final 2-3 minutes.
Rest
Remove the steak to a cutting board. Let it rest for at least 8 minutes before slicing; this lets the internal juices redistribute throughout the fibers.
Other turns to take.
Herb-Crusted
Press finely minced rosemary and coarse sea salt into the surface of the meat immediately after removing it from the pan.
When it doesn't go to plan.
If your smoke alarm is sensitive, turn on your vent fan before the pan hits the burner.
Use a probe thermometer; pull the steak off the heat when it hits 125°F for medium-rare.
Never overcrowd the pan; one steak per skillet ensures the heat stays high enough to sear.
The ones that keep coming up.
Why shouldn't I use olive oil?
Extra virgin olive oil has a low smoke point and will turn bitter and acrid when exposed to the high heat required for a proper steak sear.
Can I use a non-stick pan?
No. Non-stick coatings are not designed for the high-heat, aggressive searing required for a thick cut of beef and will likely be damaged.
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