Description
Perfectly seared and basted ribeye steak, cooked in a skillet with garlic, rosemary, and thyme. Juicy, flavorful, and restaurant-quality!
Ingredients
Scale
- 2 (12-16 ounce) Ribeye Steaks, about 1.5 inches thick
- 2 tablespoons Olive Oil, extra virgin
- 2 tablespoons Unsalted Butter
- 4 cloves Garlic, minced
- 2 sprigs Fresh Rosemary
- 2 sprigs Fresh Thyme
- 1 teaspoon Kosher Salt, or to taste
- 1 teaspoon Black Pepper, freshly ground, or to taste
- Optional: 1/4 cup Beef Broth or Red Wine (for deglazing the pan)
Instructions
- Prepare the Steaks: Pat the ribeye steaks dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Place the seasoned steaks on a wire rack set over a baking sheet and let them rest at room temperature for at least 30 minutes, or up to an hour.
- Heat the Skillet: Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Let it get screaming hot, almost smoking.
- Add the Oil: Add the olive oil to the hot skillet.
- Sear the Steaks: Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. Sear the steaks for 3-4 minutes per side, without moving them, until a deep, dark brown crust forms.
- Reduce Heat and Add Flavor: Reduce the heat to medium. Add the butter, minced garlic, rosemary sprigs, and thyme sprigs to the skillet.
- Baste the Steaks: Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter, garlic, and herb mixture. Baste for about 2-3 minutes per side, or until the steaks reach your desired level of doneness.
- Check the Temperature: Use a meat thermometer to check the internal temperature of the steaks.
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well-Done: 155°F+ (not recommended)
Remove from heat a few degrees before desired doneness.
- Optional: Deglaze the Pan: After removing the steaks, pour in the beef broth or red wine and scrape up any browned bits from the bottom of the skillet. Let the sauce simmer for a minute or two, until it thickens slightly.
- Rest the Steaks: Transfer the steaks to a clean cutting board and tent them loosely with foil. Let them rest for at least 10 minutes, or even up to 15 minutes.
- Slice and Serve: After resting, slice the steaks against the grain into 1/4-inch thick slices.
- Serve with Pan Sauce (Optional): Drizzle the pan sauce over the sliced steaks.
- Garnish and Enjoy: Garnish with fresh herbs and serve immediately.
Notes
- Choosing the Steak: Look for ribeye steaks that are well-marbled with fat.
- Don’t Overcrowd: Cook steaks in batches if needed.
- Meat Thermometer: Use a meat thermometer for accurate doneness.
- High Heat: Don’t be afraid of high heat for searing.
- Resting is Key: Resting the steaks is crucial for juiciness.
- Experiment: Feel free to experiment with different herbs and spices.
- Reverse Sear: Consider the reverse sear method for even cooking.
- Dry Brining: Dry brining enhances flavor and moisture.
- High Smoke Point Oil: Use avocado or grapeseed oil for high-heat searing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes