PAN-SEARED RIBEYE WITH GARLIC BUTTER
Pan-Seared Ribeye with Garlic Butter makes a perfect home-cooked meal for two. Ribeye steaks are seasoned and pan seared in a cast iron skillet, then finished with a rich and flavorful garlic herb butter.
Author: Thetoastykitchen/Photo credit to thetoastykitchen.com
Ingredients
- 2 boneless ribeye steaks 1 inch thick
- salt and pepper
- 2 tablespoons canola oil
- 1 tablespoon unsalted butter
- 2 cloves garlic smashed
- 2 sprigs fresh thyme
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature.
- Place cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season both sides of steaks with salt and pepper, gently pressing seasoning into the steaks.
- Once pan is hot, add canola oil. When hot and rippling, add steaks to pan, making sure they do not touch each other.
- Set a timer and sear first side for 2 minutes and 30 seconds (For a 1 inch steak at medium doneness - see table below for temperatures). Flip steak and set timer for 2 minutes and 30 seconds for second side.
- Cooking times for a steak will vary based on the thickness, size, and shape of your steak. For best success, I suggest a meat thermometer. You'll want to remove your steak from the pan when the temperature reaches 5 degrees below your desired doneness. The steak will continue to cook slightly while it is resting. Temperatures are listed in Fahrenheit.
- - Rare: 125 degrees
- - Medium-rare: 135 degrees
- - Medium: 145 degrees
- - Medium-well: 150 degrees
- - Well done: 160 degrees.
- After flipping steak, add butter, smashed garlic cloves, and thyme sprigs to pan. Once melted, spoon butter over steaks while second side cooks.
- Once steak is cooked to your desired temperature, remove steaks immediately from pan and transfer to a plate. Rest steaks by covering loosely with foil for five minutes. At this point the garlic and thyme can be discarded from the pan.
- Optionally, drizzle extra garlic herb butter over steaks before serving.
