Perfect Pan-Seared Ribeye Steak with Garlic Butter
If you’re craving a steakhouse-quality meal at home, this ribeye steak recipe is your go-to guide. Seared in a hot pan and basted in garlic thyme butter, this steak delivers a rich, juicy, and flavor-packed bite every time. With minimal ingredients and simple steps, you’ll master the art of cooking the perfect ribeye — no grill required!
Ingredients
1 ribeye steak – Richly marbled and tender, perfect for high-heat searing.
Sea salt flakes – Enhances the natural flavor of the beef.
Freshly ground black pepper – Adds bold flavor and slight heat.
50g butter – For a rich, golden baste.
2 sprigs of thyme – Aromatic herb that complements the beef beautifully.
1 clove of garlic, crushed with skin on – Infuses the butter with savory depth.
Instructions
Bring to room temperature: Take the steak out of the refrigerator at least 30 minutes before cooking. This helps ensure even cooking throughout the meat.
Season generously: Sprinkle sea salt flakes and freshly ground black pepper on both sides of the steak. Pat it in to evenly coat.
Preheat your pan: Heat a heavy skillet (cast iron is ideal) over high heat until very hot. If cooking two steaks, ensure the pan is large or use two pans.
Sear the steak: Add the steak to the pan and cook for 2-3 minutes per side, depending on thickness and preferred doneness. For reference:
Rare: 50°C internal temp
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