Perfect Pan-Seared Ribeye with Herb Butter
This recipe uses Rib beef — specifically Ribeye Steak (12-16 oz).
Learn more about all Rib cuts and cooking methods →
Prep
10 min
Cook
12 min
Total
22 min
The ribeye is arguably the most flavorful steak cut, thanks to its exceptional marbling. When seared properly in a ripping-hot cast-iron skillet and basted with butter, garlic, and thyme, it develops a crust that's absolutely magnificent.
What Ingredients Do You Need?
- 2 (14 oz each) Ribeye steaks, 1.5 inches thick
- 3 tbsp Unsalted butter
- 4 Fresh thyme sprigs
- 3 Garlic cloves, crushed
- 1 tbsp Kosher salt
- 1 tsp Coarsely ground black pepper
- 2 tbsp High-smoke-point oil (avocado)
- for finishing Flaky sea salt
How Do You Make Perfect Pan-Seared Ribeye with Herb Butter?
- 1
Temper
Remove steaks from fridge 45 minutes before cooking. Season generously with kosher salt and pepper on all sides.
- 2
Sear
Heat avocado oil in a cast-iron skillet over high heat until just smoking. Lay steaks away from you. Sear 4 minutes without moving.
- 3
Flip and baste
Flip steaks. Add butter, thyme, and crushed garlic to the pan. Tilt the pan and baste steaks continuously with the foaming butter for 3-4 minutes.
- 4
Check temperature
Use an instant-read thermometer: 125°F for rare, 130°F for medium-rare, 135°F for medium.
- 5
Rest and finish
Transfer to a cutting board. Rest 8 minutes. Finish with flaky sea salt and a spoonful of the pan butter.
What Are the Pro Tips for This Recipe?
- 💡 The cast iron must be screaming hot before the steak goes in — you want immediate, aggressive searing.
- 💡 Baste by tilting the pan toward you and spooning the hot butter over the top of the steak repeatedly.
