Pan Seared Ribeye Steak with Herb Butter Recipe
A classic and flavorful Pan Seared Ribeye Steak recipe featuring perfectly cooked ribeye steaks seasoned with kosher salt and black pepper, then basted with a rich herb butter infused with garlic and fresh herbs. This method creates a juicy, tender steak with a beautifully seared crust, ideal for steak lovers seeking a simple yet elegant meal.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Ribeye Steaks
- 2 (10 to 12 ounce) boneless ribeye steaks, about 1-inch thick
- 2 tablespoons avocado oil or other high-heat oil
- 1 ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
Basting Herb Butter
- 4 tablespoons butter
- 2 sprigs fresh herbs (rosemary, thyme, oregano, etc.)
- 4 garlic cloves, smashed
Instructions
- Prepare the Steaks: Remove the ribeye steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking. Pat both sides dry with paper towels to eliminate excess moisture, which helps achieve a better sear. Season generously with kosher salt and black pepper on both sides.
- Heat the Pan: Place a heavy skillet or cast iron pan over medium-high heat and add the avocado oil. Heat until shimmering and just starting to smoke, indicating the pan is hot enough to sear.
- Sear the Steaks: Carefully place the steaks in the hot pan without overcrowding. Let them sear undisturbed for about 4-5 minutes to develop a deep brown crust. Flip the steaks and cook the other side for another 4-5 minutes for medium-rare, adjusting time if steaks are thicker or thinner.
- Add Herb Butter for Basting: Reduce the heat to medium. Add the butter, fresh herb sprigs, and smashed garlic cloves to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted herb butter. This adds rich flavor and keeps the steak moist.
- Finish Cooking: Continue basting and cooking for 1-2 more minutes or until the desired doneness is reached (use a meat thermometer if preferred; 130°F for medium-rare). Avoid overcooking to retain juiciness.
- Rest the Steaks: Remove steaks from the pan and place on a cutting board or plate. Tent loosely with foil and let rest for 5-10 minutes to allow juices to redistribute, resulting in a tender steak.
- Serve: Slice against the grain if desired, spoon some of the pan juices and herbs over the steak, and enjoy immediately with your favorite sides.
Notes
- Bring steaks to room temperature before cooking for even doneness.
- Use a cast iron skillet or heavy pan for best searing results.
- Adjust cooking time based on steak thickness and preferred doneness.
- Basting with herb butter enhances flavor and keeps the steak juicy.
- Let steak rest after cooking to maximize tenderness and flavor.
- Use a meat thermometer for precise doneness: 125°F rare, 130°F medium-rare, 140°F medium, 150°F medium-well, 160°F well done.
- Choose fresh herbs like rosemary, thyme, or oregano based on your flavor preference.
