Juicy Pan-Seared Ribeye Steak – A Restaurant-Quality Meal at Home

Introduction

If you’re craving a tender, juicy ribeye steak with a crispy, golden-brown crust, this pan-searing method is the perfect way to cook it at home. Using simple seasonings, butter basting, and a cast-iron skillet, you can achieve steakhouse-quality flavor in just minutes. Whether you’re making a special meal or just treating yourself, this easy and foolproof recipe guarantees a flavorful, perfectly cooked ribeye steak every time.

Ingredients

(Serves 2-3)

• 3 ribeye steaks (1-inch thick)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, crushed
• 2 sprigs fresh rosemary or thyme (optional)
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp smoked paprika (optional, for extra depth)

Instructions

1. Prepare the Steaks

1. Remove the ribeye steaks from the fridge 30 minutes before cooking to bring them to room temperature.
2. Pat the steaks dry with a paper towel to remove excess moisture.
3. Season both sides generously with salt, black pepper, and smoked paprika.

2. Heat the Skillet

1. Heat a cast-iron skillet or heavy pan over high heat.
2. Add olive oil and let it heat until it starts to shimmer.

3. Sear the Steaks

1. Place the steaks in the hot skillet without overcrowding.
2. Let them sear for 3-4 minutes per side, pressing gently to ensure even browning.
3. Flip and sear for another 3-4 minutes until a crispy crust forms.

4. Butter Baste for Extra Flavor

1. Reduce heat to medium-low and add butter, crushed garlic, and rosemary/thyme to the pan.
2. Tilt the pan and use a spoon to baste the steaks with melted butter for 1-2 minutes.

5. Rest and Serve

1. Remove the steaks from the pan and place them on a foil-lined plate.
2. Let them rest for 5-10 minutes to allow the juices to redistribute.
3. Slice and serve with mashed potatoes, roasted vegetables, or a fresh salad.

Tips for Cooking the Perfect Ribeye

• Use a cast-iron skillet for the best crust and heat distribution.
• Let the steaks rest before slicing to keep them juicy.
• Add garlic and herbs while basting to enhance the flavor.
• Check doneness with a meat thermometer:
  • Rare: 120-125°F (49-52°C)
  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)

Frequently Asked Questions

Can I cook ribeye in the oven?
Yes! Sear the steak in a pan first, then transfer to a preheated oven at 375°F (190°C) for 5-7 minutes.

What’s the best way to store and reheat steak?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to maintain tenderness.

Can I use a different cut of steak?
Yes! This method works well with New York strip, filet mignon, or sirloin steaks.

Conclusion

This juicy pan-seared ribeye steak is a simple yet indulgent dish that delivers steakhouse-quality results in minutes. With a crispy seared crust, rich buttery flavor, and a melt-in-your-mouth texture, this recipe is a must-try for steak lovers. Try it today and enjoy an unforgettable homemade steak dinner!