Description
Sink your knife into a beautifully crusted, buttery, pan seared ribeye steak that rivals any high-end steakhouse. This easy dinner idea is perfect for a quick weeknight indulgence or an impressive meal for guests. Rich, juicy, and full of garlicky herb flavor, this ribeye recipe brings bold steakhouse flavor straight to your kitchen with minimal fuss. If you’re searching for a quick dinner, hearty food ideas, or simply a no-fail easy recipe, this one’s a guaranteed crowd-pleaser.
Ingredients
1 bone-in ribeye steak (12 oz, 1 to 1.5 inches thick)
1 tablespoon kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon high-smoke point oil (canola, avocado, or grapeseed)
2 tablespoons unsalted butter
3 garlic cloves, crushed
2 sprigs fresh thyme or rosemary
Instructions
1. Bring the ribeye steak to room temperature for 30–45 minutes before cooking.
2. Pat the steak dry and season all sides generously with kosher salt and black pepper.
3. Preheat a cast iron skillet over medium-high heat until it’s smoking hot.
4. Add oil to the pan, then sear the steak without moving it for 3–4 minutes.
5. Flip and sear the other side for another 3–4 minutes.
6. Lower the heat to medium, then add butter, garlic, and herbs.
7. Tilt the pan and baste the steak with the melted butter for 1–2 minutes.
8. Use a thermometer to check doneness; remove the steak 5°F before desired temp.
9. Rest the steak on a cutting board for 5–10 minutes.
10. Slice against the grain, spoon over pan juices, and serve.
Notes
Always let your steak rest before slicing to keep it juicy.
Use a thermometer for accuracy; it’s the easiest way to perfect doneness.
Butter should be added after searing to avoid burning and enhance flavor.
Nutrition
- Serving Size: 1 steak
- Calories: 750
- Sugar: 0g
- Sodium: 480mg
- Fat: 58g
- Saturated Fat: 24g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 170mg
Keywords: easy dinner, ribeye steak, steakhouse recipe, quick steak, cast iron steak