Perfect Pan-Seared Ribeye Steak

Step 5: Sear the Steak

Add 2 tablespoons of high-heat oil to the hot pan. Carefully place the steak in the pan, laying it away from you to prevent oil splatters. Do not move the steak for the first 2–3 minutes; this allows a golden-brown crust to form.

Flip the steak and sear the other side for another 2–3 minutes. For a medium-rare steak, aim for an internal temperature of 130°F (54°C). Use a meat thermometer for precise results.

Step 6: Add Butter, Garlic, and Herbs

Reduce the heat to medium. Add butter, garlic cloves, and fresh herbs to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and infused flavors. Basting enhances the steak’s richness and adds an aromatic depth to every bite.

Step 7: Rest the Steak

Once your steak reaches the desired doneness, remove it from the pan and place it on a cutting board. Tent it loosely with aluminum foil and let it rest for 5–10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy.

Step 8: Slice and Serve

After resting, slice the ribeye against the grain to maximize tenderness. Serve immediately with your favorite sides—creamy mashed potatoes, roasted vegetables, or a fresh salad. A finishing drizzle of the pan’s buttery herb sauce will elevate the flavor even more.

Tips for Perfection

• Don’t overcrowd the pan: Cook one or two steaks at a time to maintain high heat and proper searing.
• Use a meat thermometer: Avoid guessing—internal temperature is the most reliable indicator of doneness.
• Experiment with flavors: Add a splash of balsamic vinegar or a pinch of smoked paprika to the butter for extra depth.

Final Thoughts

The perfect pan-seared ribeye steak is a combination of quality ingredients, attentive technique, and timing. When executed correctly, you’ll achieve a steak with a caramelized crust, juicy interior, and a flavor that’s utterly unforgettable. Whether for a special occasion or a weeknight indulgence, this method ensures restaurant-quality steak right in your kitchen.

If you want, I can also create a step-by-step visual guide with photos to make it even easier to follow. It would feel like having a chef right in your kitchen.

Do you want me to do that?