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Most steak lovers will agree that the Ribeye is one of the most delicious cuts of beef. The rich flavor and succulent texture come from the fat marbling found within the meat fibers. Marbling also helps the steak stay moist and is why it is the perfect steak for grilling, pan-frying, and baking. This recipe for Pan-Seared Ribeye uses garlic butter to enhance the natural flavors and adds moisture to the meat.
For this recipe, you'll need a cast-iron skillet. To get a nice sear on your steak, you will need a pan that can withstand high heat.
How to choose the perfect Ribeye steak?
Ribeye is a fatty cut of steak, fat does equal flavor however you're looking for a steak with a smaller amount of fat in the center of the Ribeye called the eye. The fat on the top of the steak called the fat cap, should be white and have the thickness of your pinky finger. The number one thing to look for is high marble content, the more white fibers you can see the softer and juicier your steak will be. The most common and higher quality steaks will be Certified Angus Beef with Angus Prime being one step up in quality. Treat yourself to the top of the beef pyramid, A5 Wagyu, it will be life changing!
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Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Serves
4
Ingredients
- 2 (16 oz) Ribeye Steak
- 1 tablespoon Olive Oil
- 2 teaspoons Sea Salt
- 1 teaspoon Fresh Cracked Black Peppercorns
- 2 ounces Unsalted Butter at room temperature
- 1 ounce Garlic Minced
- 1 Rosemary Sprig
Instructions
Testing the Doneness of a Steak
Temperature Test:
Rare: 130 to 135 °F
Medium-Rare: 140 °F
Medium: 155 °F
Well-Done: 165 °F
Texture Test: This method uses your hands and fingers to feel the difference in the texture of the steak as it cooks. The texture or firmness of the steak will increase as the steak cooks. With one hand, bring the tips of your pointer finger and your thumb together, and with the pointer finger of your other hand poke the fleshy area of your palm just under the thumb to understand the texture of a rare steak. The texture or firmness of this fleshy area of the palm will change as you move the tip of your thumb to the tips of your other fingers.
Thumb to pointer finger - Rare
Middle finger - Medium
Ring finger - Medium well
Little finger - Well done
Cooking the Steak
Allow the steak to come to room temperature. Pat the steak dry thoroughly using paper towels.
Using a cast iron skillet or oven-safe skillet, heat on high for 3–5 minutes or until the skillet is warm throughout, add the oil.
Season the top of the steak with half the salt and black pepper before placing that side down into the hot pan to sear for 2–3 minutes.
While the first side is searing, season the other side with the remaining salt and pepper while in the pan.
Once the first side is finished searing, flip using a pair of tongs and sear the other side for 2–3 minutes.
After both sides are seared, turn the heat down to medium-low and add the butter, garlic, and rosemary.
Once the butter is melted, turn the steak a third time and cook for another 1 minute. Using a spoon, scoop and drizzle the butter mixture over the steak. Then turn a fourth time and cook for another 1 minute while you scoop and drizzle the butter mixture over the steak.
At this time, test the temperature or texture using a meat thermometer for your preferred doneness of the steak to determine how much longer to cook. Remember to turn an even number of times on each side.
Once you have tested the doneness and have reached your preference, remove from the heat and remove the steak to a cutting board to rest for 5 minutes. This resting is important to allow the steak to reabsorb some juices and cook a little more from the residual heat.
After resting, cut half-inch slices across the grain and serve with the butter garlic, and rosemary sauce from the skillet.
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