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A perfectly pan-seared ribeye steak with a golden-brown crust and pink interior, garnished with fresh herbs.

Quick way to grow a Perfect Steak (Pan-Seared Ribeye)

This recipe guides you through pan-searing a ribeye steak to perfection in just six steps, yielding a delicious and juicy result. It's a quick and efficient method for achieving a restaurant-quality steak at home.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ribeye Steak (about 1.5 inches thick)
  • 1 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 0.5 teaspoon Black Pepper
  • 2 tablespoons Butter
  • 2 Garlic Cloves smashed
  • 2 Fresh Rosemary Sprigs

Equipment

  • Heavy-bottomed, oven-safe skillet
  • Tongs
  • Meat thermometer (optional)
  • Cutting board

Method
 

Cooking Steps
  1. Pat the ribeye steak dry with paper towels then season generously with salt and pepper on all sides.
  2. Heat olive oil in a heavy-bottomed, oven-safe skillet over high heat until it just begins to smoke.
  3. Carefully place the steak in the hot skillet and sear for 2-3 minutes per side until a deep brown crust forms.
  4. Reduce heat to medium-low, add butter, smashed garlic, and rosemary to the skillet, then baste the steak with the melted butter for 1-2 minutes.
  5. Transfer the skillet to a preheated oven at 375°F (190°C) and cook for 5-7 minutes for medium-rare, or until desired doneness.
  6. Remove the steak from the oven, transfer it to a cutting board, and let it rest for 5-10 minutes.

Notes

For best results, bring the steak to room temperature for about 30 minutes before cooking. Adjust cooking times based on desired doneness, using a meat thermometer for accuracy (130-135°F for medium-rare).