Pan-Seared Ribeye
The ribeye is a fatty cut that handles high heat better than any other. When treated with enough salt and a hot pan, the marbled fat renders into the meat as it sears, creating its own basting liquid.
Dry meat is the only way to get a crust.
If the surface of the steak is wet, it will steam rather than sear. Use paper towels to blot the entire exterior until no moisture remains before the steak touches the pan.
- 12-inch cast iron skillet
- heavy-duty tongs
- instant-read thermometer
- paper towels
What goes in.
- 1.5 lbribeye steak, at least 1.5 inches thick
- 1 tbspkosher salt
- 1 tbsphigh-smoke-point oil, such as grapeseed or avocado
- 2 tbspunsalted butter
- 2 clovesgarlic, smashed
- 2 sprigsfresh thyme
Mastering the butter finish
After the crust has set, tilting the pan to pool the melting butter and herbs over the steak ensures the edges cook evenly without the exterior burning.
The method.
Temper the meat
Take the steak out of the cold and salt both sides generously. Let it sit at room temperature for 40 minutes.
Dry and heat
Pat the steak completely dry. Heat your skillet over high heat until you see faint wisps of smoke.
Sear the fat cap
Use tongs to hold the steak vertically, pressing the fatty edge against the pan until it turns golden brown and releases its oil.
Develop the crust
Lay the steak flat and do not touch it for two minutes. Flip it once you see a deep brown, crusty sear.
Baste
Add the butter, garlic, and thyme to the pan. Tilt the pan so the butter pools, and spoon the foaming mixture over the steak repeatedly for the final minute of cooking.
Rest
Remove the steak to a board and let it rest for 10 minutes. The juices need to redistribute before you slice it.
Other turns to take.
Peppercorn Crusted
Press cracked black peppercorns into the steak immediately after salting to create a sharp, textured bark.
When it doesn't go to plan.
Always use a cast iron or carbon steel pan; stainless steel or non-stick will not hold the heat required for a proper sear.
If the steak is thicker than two inches, finish it in a 400°F oven for five minutes after the initial sear.
Do not crowd the pan; if you are cooking two steaks, use two separate skillets.
The ones that keep coming up.
How do I know when it is done?
Use an instant-read thermometer. Pull it off the heat when the center hits 125°F for medium-rare.
Why did my pan smoke so much?
Smoking is a sign that your pan is at the correct temperature for searing. Turn on your exhaust fan before you start.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe