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PAN SEARED RIBEYE 

Cooking a perfect steak at home is not nearly as difficult as you may think! Just follow these steps, and you'll be there in no time! 

ingredients

14-16 oz Ribeye  (See my simple Ribeye Choosing Guide

1 Tablespoon Neutral Oil (Canola, Vegetable, Peanut) 

1-2 teaspoon Coarse Kosher Salt 

1/4 - 1/2 teaspoon McCormick Italian Seasoning Fresh Ground**

4-6 Fresh Thyme Sprigs 

3 Garlic cloves, peeled, partially crushed 

1/4 cup unsalted butter, room temperature 

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Maldon's Flake Salt (For Finished Steak)

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**I love using McCormick Italian Seasoning Grinder.  It's easy to find at the store, and it's packed with flavor.  I find myself using it all the time in many recipes now! (And it doesn't taste "Italian").  Since it is ground "fresh" each time you cook, it adds a lot of flavor! 

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Serve with a Perfect Baked Potato. 

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directions

An hour or so before your ready to cook your steak: 

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1. Season steak liberally with Kosher Salt, Black Pepper, and Fresh Ground Italian Seasoning.  Place on wire rack and allow to sit at room temperature. 

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When Ready to Cook: 

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1. Place skillet (iron, or other heavy duty skillet) on stovetop.  Turn stovetop to high, and allow pan to completely heat up (3-5 minutes). 

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2.  Pour 1 Tablespoon oil into skillet.  Allow to heat up 30 seconds. 

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3. Place Ribeye in skillet and don't move for 3-4 minutes.  

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4.  Flip Ribeye and cook other side for 3 minutes.  

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5.  Flip Ribeye back over one more time.  Turn heat to medium.  

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6. Place thyme and garlic on steak.  

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7. Add butter to pan.  

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8. Carefully tilt pan while scooping melted butter from pan onto steak with a spoon. (see video). Keep basting until desired doneness.

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9.  Confirm doneness with instant read thermometer and pull from skillet 120-125 degrees for medium rare.  Let rest 5 minutes and coat with some of the browned butter in pan.  

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10.  Serve whole or sliced.  Garnish with sprinkle of Maldon's Flake Salt for added texture and flavor.  

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