A perfectly seared ribeye steak with a rich, golden crust and tender, juicy center. Cooked in a cast-iron skillet with garlic, rosemary, and butter, this dish delivers restaurant-quality flavor right from your kitchen. Each bite bursts with the deep savoriness of well-marbled beef, balanced by the aromatic herbs and browned butter. Ideal for an indulgent dinner or a special weekend meal.
Ingredients
- For 2 servings:
- 2 ribeye steaks (1¼–1½ inch thick, bone-in or boneless)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, lightly crushed
- 2–3 sprigs fresh rosemary (or thyme)
- Coarse kosher salt (1½ tsp)
- Freshly cracked black pepper (1 tsp)
- Optional: a pinch of smoked paprika or chili flakes
Instructions
Prep the steak
- Let steaks sit at room temperature for 30–40 minutes before cooking.
- Pat dry thoroughly with paper towels — a dry surface = a better sear.
- Season generously on both sides with salt and black pepper (and paprika if using).
Heat the skillet
- Place a cast-iron pan over high heat until it starts to smoke slightly.
- Add olive oil and swirl to coat.
Sear
- Lay the steaks in the pan (away from you to avoid splatter).
- Don’t move them for 2–3 minutes until a deep brown crust forms.
- Flip and sear the other side for another 2–3 minutes.
Butter Baste
- Reduce heat to medium-low.
- Add butter, garlic, and rosemary to the pan.
- Tilt the pan and spoon the melted butter repeatedly over the steak for about 1–2 minutes.
Check Doneness
- Medium-rare: internal temp 130–135°F (54–57°C)
- Medium: 140°F (60°C)
- Remove from the pan and rest on a board for 5–7 minutes before slicing.
Serving Ideas
Serve with:
- Buttery mashed potatoes or roasted sweet potatoes
- Grilled corn or charred asparagus
- Drizzle with pan butter and sprinkle flaky salt before serving