Pan-Seared Ribeye Steak
Sear a room-temperature ribeye in a smoking-hot cast iron skillet, turning once, until a dark crust forms and the internal temperature reaches your preference. Rest the meat for at least ten minutes before slicing to allow the juices to settle back into the fibers.
Room temperature is your best friend.
Pull the steak from the refrigerator 30 minutes before cooking. If the interior is cold, the center will remain raw while the exterior overcooks.
- 12-inch cast iron skillet
- tongs
- instant-read thermometer
- paper towels
What goes in.
- 1.5 lbribeye steak, at least 1.5 inches thick
- 2 tbsphigh-smoke point oil like grapeseed or avocado
- 2 tbspunsalted butter
- 3garlic cloves, smashed
- 2fresh thyme sprigs
- to tastekosher salt and freshly cracked black pepper
Surface moisture control
Pat the steak bone-dry with paper towels before it hits the pan. Any moisture on the surface creates steam, which prevents the browning necessary for a deep, complex crust.
The method.
Season generously
Coat both sides and the edges of the steak with salt and pepper. Do this immediately before it hits the pan to prevent drawing too much moisture to the surface.
Heat the skillet
Place the empty cast iron skillet over high heat. Add the oil and wait until it is shimmering and just beginning to wisps of smoke.
Sear the first side
Lay the steak into the pan away from you to avoid splatter. Sear undisturbed for 3 to 4 minutes until a deep brown crust develops.
Flip and baste
Turn the steak. Add butter, garlic, and thyme to the pan. Once the butter foams, tilt the skillet slightly and use a spoon to continuously bathe the steak in the hot, aromatic butter for another 3 minutes.
Check and rest
Check internal temperature: 125°F for medium-rare. Remove to a cutting board, pour the pan juices over the top, and let rest uncovered for 10 minutes.
Other turns to take.
Herb-Crusted
Press finely minced rosemary and garlic into the steak surface immediately after searing, before the resting phase.
Compound Butter Finish
Top the resting steak with a small knob of butter whipped with shallots and parsley.
When it doesn't go to plan.
Use a splatter screen if you have one; high-heat searing creates significant oil mist.
Do not crowd the pan; if cooking more than one steak, use two pans or cook in batches.
If the pan starts to smoke excessively, lower the heat slightly but keep the skillet moving.
The ones that keep coming up.
Why is my butter burning?
The pan is likely too hot or the butter was added too early. The butter should be added during the final 3 minutes of cooking, not at the start.
Can I use olive oil?
Avoid extra virgin olive oil for the initial sear, as it will burn and turn bitter at the high temperatures required for a ribeye.