Pan-Seared Ribeye with Garlic Butter

Ingredients:

2 ribeye steaks, about 1 inch thick

Salt and freshly ground black pepper

2 tablespoons olive oil

4 tablespoons unsalted butter

4 cloves garlic, minced

2 sprigs of fresh rosemary (optional)

2 sprigs of fresh thyme (optional)

 

Instructions:

Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This allows them to cook more evenly.

Pat the steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and freshly ground black pepper.

Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and let it heat up until shimmering but not smoking.

Carefully place the ribeye steaks in the hot skillet. Cook for about 3-4 minutes on one side without moving them, allowing them to develop a nice sear. If you’re using fresh herbs, you can add them to the skillet at this point for added flavor.

Flip the steaks using tongs and cook for an additional 3-4 minutes for medium-rare doneness. Adjust the cooking time according to your desired level of doneness (about 5-6 minutes for medium, 7-8 minutes for medium-well).

While the steaks are cooking on the second side, add the butter and minced garlic to the skillet. Let the butter melt and the garlic soften, swirling the pan occasionally to ensure even cooking. Baste the steaks with the garlic butter as they cook.

Once the steaks are cooked to your liking, remove them from the skillet and let them rest on a cutting board for a few minutes. This allows the juices to redistribute and ensures a juicy steak.

Slice the ribeye steaks against the grain and serve immediately, drizzling any remaining garlic butter from the skillet over the top.

Enjoy your delicious pan-seared ribeye steaks with garlic butter! You can serve them with your favorite side dishes like mashed potatoes, roasted vegetables, or a simple salad.