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Rib-eye steak seared golden brown, served with fresh herbs and butter
Juicy rib-eye steak with crispy seared exterior, enhanced with fresh rosemary and butter

Perfect Pan-Seared Rib-Eye Steak

Author: Flavelo
Recipes Main Courses
Rib-eye is the Holy Grail for steak fans: a cut from the beef rib section, made incredibly juicy by the fat eye running through the middle. Cooking it is about precise temperature control: a crust rich in roasted flavors on the outside, and melting meat cooked to the desired degree on the inside. Minimal seasoning, maximum meat experience.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 600 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed (cast iron) skillet
  • Meat tongs (not a fork!)
  • Aluminum foil (for resting)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Take the meat out of the fridge 30 minutes before cooking to reach room temperature. Pat dry.

Tip: Cold meat cools the pan, so it steams instead of searing. A dry surface is essential for crust formation.
2 ✓

Heat the skillet with the oil until smoking hot. Salt and pepper the meat right before placing it in the pan.

Tip: The screaming hot pan immediately triggers the Maillard reaction, which gives the characteristic roast meat flavor.
3 ✓

Sear the steak for about 2-3 minutes per side (for medium-rare). Don't move it unnecessarily!

Tip: Let the meat form a crust; it will release from the pan bottom on its own.
4 ✓

In the last minute, toss in the butter, garlic, and herbs, and baste the meat with the foaming butter.

Tip: Butter added at the end won't burn but adds a nutty flavor; basting helps warm the inside of the meat.
5 ✓

Remove, place on a plate, and rest for 5-10 minutes before serving.

Tip: During resting, the fibers relax and juices distribute evenly.

Recipe FAQ

When should I salt it?
Either immediately before cooking or 40 minutes prior. In the intermediate time, salt draws out water, which hinders browning.
Why does it need to rest?
During cooking, juices flee to the center of the meat. Resting allows them to flow back nicely between the fibers.

Ingredients

  • 2 steaks Rib-Eye Steaks (approx. 1 inch thick)
  • 2 tbsp High-heat Oil (e.g., Canola)
  • 1 tsp Coarse Salt
  • 1 tsp Freshly Ground Pepper
  • 2 tbsp Butter
  • 2 cloves Garlic (unpeeled, crushed)
  • 1 sprig Fresh Rosemary or Thyme