​Perfect Pan-Seared Ribeye Steak

 

​This method uses a technique called butter basting to ensure the steak is juicy and infused with aromatics.

​Ingredients

​2 Ribeye Steaks: 1–1.5 inches thick (bring to room temperature 30 minutes before cooking).
​Salt & Black Pepper: To taste (be generous with the salt!).
​1 tablespoon Olive Oil: Or any high-smoke point oil (like avocado or grapeseed oil).
​3 tablespoons Unsalted Butter.
​Optional Aromatics: 3 cloves of smashed garlic and 2 sprigs of fresh rosemary or thyme.

​Instructions

​Prep the Meat: Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear! Season both sides liberally with salt and freshly ground black pepper.
​Heat the Pan: Place a heavy skillet (cast iron is best) over medium-high heat. Add the olive oil. Wait until the oil is shimmering and just starting to smoke.
​The Sear: Carefully place the steaks in the pan. Sear for 3–4 minutes without moving them until a deep brown crust forms. Flip the steaks.
​The Butter Baste: Lower the heat to medium. Add the butter (and aromatics like garlic/herbs if using) to the pan. As the butter melts, tilt the pan slightly and use a large spoon to continuously pour the foaming butter over the steaks for the last 2–3 minutes of cooking.
​Check Doneness: Cook until the internal temperature reaches your preference:
​Medium-Rare: 130°F–135°F (54^\circ\text{C}–57^\circ\text{C})
​Medium: 140°F–145°F (60^\circ\text{C}–63^\circ\text{C})
​Resting (Crucial Step): Remove the steaks from the pan and place them on a cutting board or warm plate. Let them rest for 5–10 minutes. This allows the juices to redistribute so they don't run out when you cut into it.
​Pro Tips for Success
​Don't Fear the Smoke: A good sear requires high heat, so make sure your kitchen is well-ventilated.
​Salt Early: If you have time, salt the steaks 45 minutes in advance. This helps the salt penetrate the meat for better seasoning.