Pan Seared Ribeye

This easy pan seared ribeye steak recipe creates the perfect dinner every time!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 15

Resting Time 30

Total Time 50

Servings

Calories 675kcal

Author Ashley C.

Ingredients

2 boneless ribeye steaks 1-inch thick (about 10-16 ounces each)
Kosher salt to taste
Black pepper to taste
2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic peeled and crushed
2 sprigs fresh rosemary and/or thyme

Instructions

Remove steaks from the refrigerator 20 minutes prior to cooking.
Heat a large cast iron pan over medium-high heat until hot. Meanwhile, pat the steaks dry with paper towels and season with salt and pepper.
Add the olive oil to the pan and swirl to coat. Once the oil is very hot, add the steaks to the skillet and sear them on each side for 3 to 4 minutes, until browned.
Reduce the heat to medium and add the butter, garlic and herbs to the pan. Carefully spoon the butter sauce over the steak and continue cooking for 1 to 2 minutes, or until the steak is 140 to 150 degres F for medium doneness (or 5-10 degrees from your desired doneness.)
Transfer the steaks to a cutting board, cover them loosely with foil and allow them to rest for 10 minutes before serving.

Notes

The nutritional information is calculated for one 10 ounce steak.

Medium Rare: 145 degrees F

Medium: 160 degrees F

Well Done: 170 degrees F

Storing: This pan-cooked ribeye is best served immediately. If you have leftovers, store them in a covered container in the fridge for up to two days.

Freezing: We do not recommend freezing pan-seared ribeye as it does not thaw well and can become tough. If you must freeze it, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. When ready to eat, thaw it in the fridge overnight.

Reheating: To reheat cooked ribeye steak, place it on a baking sheet and warm it in a preheated oven at 350 degrees F until heated through. You can also reheat it in the pan over medium heat for a few minutes on each side.

Nutrition