Medium: 60°C
Well-done: 70°C
Baste with garlic butter: After flipping the steak, add the butter, thyme, and garlic to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1 minute.
Rest the steak: Remove from the pan and let the steak rest for 5 minutes. This step is crucial to allow juices to redistribute evenly through the meat.
Slice and serve: Cut the steak into thick strips, season lightly if needed, and serve with your favorite sides.
Pro Tips for the Perfect Ribeye
Don’t overcrowd the pan: A crowded pan will steam your steak instead of searing it.
Use a meat thermometer to hit your ideal level of doneness with accuracy.
Resting is key: Don’t skip the rest time — it locks in moisture and tenderness.
Serving Suggestions
This ribeye pairs perfectly with:
Garlic mashed potatoes
Grilled asparagus or roasted Brussels sprouts
A glass of bold red wine (like Cabernet Sauvignon)
Classic béarnaise or chimichurri sauce
Conclusion
This pan-seared ribeye steak recipe is a foolproof way to deliver steakhouse flavor in your own kitchen. It’s quick, simple, and deeply satisfying — everything a great steak should be. Whether it’s a special occasion or a weeknight treat, this recipe will have everyone asking for seconds.
Ready to impress? Fire up that skillet and enjoy the best ribeye of your life!
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