Ingredients
- 1 Ribeye steak (1 to 1½ inches thick)
- 1–2 tablespoons olive oil or melted butter
- Salt (preferably kosher or sea salt)
- Freshly ground black pepper
- 2–3 garlic cloves, smashed
- 2 sprigs fresh rosemary or thyme (optional)
- 1 tablespoon butter (for basting, optional)
Instructions
1. Bring steak to room temperature:
Remove the steak from the refrigerator 30–60 minutes before cooking.
2. Season generously:
Pat the steak dry with paper towels. Rub with olive oil and season both sides liberally with salt and pepper.
3. Heat the pan:
Place a cast iron skillet or heavy pan over high heat. Let it get very hot.
4. Sear the steak:
Add a small amount of oil to the pan and immediately place the steak in. Sear for about 2–3 minutes per side, depending on thickness and desired doneness.
5. Optional — Baste for extra flavor:
In the last minute of cooking, add butter, smashed garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steak repeatedly.
6. Check doneness:
Use a meat thermometer for accuracy:
- Rare: 120–125°F (49–52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
7. Rest the steak:
Transfer to a plate and let rest for 5–10 minutes before slicing. This keeps the juices inside.
8. Serve and enjoy:
Slice against the grain and serve with your favorite sides—mashed potatoes, grilled vegetables, or a fresh salad.
Let me know if you’d like a marinade or oven-broiled version too!