(Restaurant-Style at Home)
Is there anything more satisfying than slicing into a juicy steak and seeing that perfect pink center?
Ingredients
- 1 ribeye steak (about 1–1½ inches thick)
- Salt (preferably coarse or sea salt)
- Freshly ground black pepper
- 1 tablespoon olive oil or high-heat cooking oil
- 2 tablespoons butter
- 2 cloves garlic, smashed
- Fresh rosemary or thyme (optional)
Method of Preparation
Bring to Room Temperature
Take the steak out of the fridge 30–40 minutes before cooking. This helps it cook evenly.
Season Generously
Pat the steak dry with paper towels. Season both sides well with salt and black pepper.
Heat the Pan
Heat a heavy skillet (cast iron works best) over high heat until very hot. Add the oil.
Sear the Steak
Place the steak in the pan and do not move it.
- Cook for 2–3 minutes until a deep golden crust forms.
- Flip and cook the other side for another 2–3 minutes.
Butter Baste
Lower the heat slightly. Add butter, garlic, and herbs.
Tilt the pan and spoon the melted butter over the steak for about 1 minute.
Check Doneness
For medium-rare, the internal temperature should be about 130–135°F (54–57°C).
Rest Before Serving
Remove the steak from the pan and let it rest for 5 minutes. This keeps it juicy.
Slice & Enjoy
Slice against the grain and serve immediately.
Serving Tips
- Serve with roasted potatoes, grilled vegetables, or a fresh salad
- Finish with flaky salt or extra garlic butter