{"id":123,"date":"2025-11-10T02:28:12","date_gmt":"2025-11-10T02:28:12","guid":{"rendered":"https:\/\/luxecuisinestudio.org\/?p=123"},"modified":"2025-11-10T02:34:21","modified_gmt":"2025-11-10T02:34:21","slug":"pan-seared-ribeye","status":"publish","type":"post","link":"https:\/\/luxecuisinestudio.org\/?p=123","title":{"rendered":"Pan-Seared Ribeye"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>For 2 servings:<\/strong><\/li>\n\n\n\n<li>2 ribeye steaks (1\u00bc\u20131\u00bd inch thick, bone-in or boneless)<\/li>\n\n\n\n<li>2 tbsp olive oil<\/li>\n\n\n\n<li>2 tbsp unsalted butter<\/li>\n\n\n\n<li>3 cloves garlic, lightly crushed<\/li>\n\n\n\n<li>2\u20133 sprigs fresh rosemary (or thyme)<\/li>\n\n\n\n<li>Coarse kosher salt (1\u00bd tsp)<\/li>\n\n\n\n<li>Freshly cracked black pepper (1 tsp)<\/li>\n\n\n\n<li>Optional: a pinch of smoked paprika or chili flakes<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prep the steak<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Let steaks sit at <strong>room temperature for 30\u201340 minutes<\/strong> before cooking.<\/li>\n\n\n\n<li>Pat dry thoroughly with paper towels \u2014 a dry surface = a better sear.<\/li>\n\n\n\n<li>Season generously on both sides with <strong>salt and black pepper<\/strong> (and paprika if using).<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Heat the skillet<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Place a <strong>cast-iron pan<\/strong> over <strong>high heat<\/strong> until it starts to smoke slightly.<\/li>\n\n\n\n<li>Add olive oil and swirl to coat.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Sear<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lay the steaks in the pan (away from you to avoid splatter).<\/li>\n\n\n\n<li>Don\u2019t move them for <strong>2\u20133 minutes<\/strong> until a deep brown crust forms.<\/li>\n\n\n\n<li>Flip and sear the other side for another <strong>2\u20133 minutes<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Butter Baste<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Reduce heat to <strong>medium-low<\/strong>.<\/li>\n\n\n\n<li>Add <strong>butter, garlic, and rosemary<\/strong> to the pan.<\/li>\n\n\n\n<li>Tilt the pan and <strong>spoon the melted butter<\/strong> repeatedly over the steak for about <strong>1\u20132 minutes<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Check Doneness<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Medium-rare: internal temp <strong>130\u2013135\u00b0F (54\u201357\u00b0C)<\/strong><\/li>\n\n\n\n<li>Medium: <strong>140\u00b0F (60\u00b0C)<\/strong><\/li>\n\n\n\n<li>Remove from the pan and rest on a board for <strong>5\u20137 minutes<\/strong> before slicing.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Serving Ideas<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Buttery mashed potatoes or roasted sweet potatoes<\/li>\n\n\n\n<li>Grilled corn or charred asparagus<\/li>\n\n\n\n<li>Drizzle with pan butter and sprinkle flaky salt before serving<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A perfectly seared ribeye steak with a rich, golden crust and tender, juicy center. Cooked in a cast-iron skillet with&hellip;<\/p>\n","protected":false},"author":1,"featured_media":127,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[60,67,62,53,63,59,61,64,69,66,68,65,58,70],"class_list":["post-123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-vegetarian","tag-american-cuisine","tag-cast-iron","tag-chunky-in-kentucky","tag-comfort-food","tag-dinner","tag-garlic-butter","tag-main-course","tag-quick-dinner","tag-ribeye","tag-rosemary","tag-skillet","tag-southern","tag-steak","tag-weekend-recipe"],"_links":{"self":[{"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=\/wp\/v2\/posts\/123","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=123"}],"version-history":[{"count":2,"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=\/wp\/v2\/posts\/123\/revisions"}],"predecessor-version":[{"id":126,"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=\/wp\/v2\/posts\/123\/revisions\/126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=\/wp\/v2\/media\/127"}],"wp:attachment":[{"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=123"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=123"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/luxecuisinestudio.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=123"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}