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Here’s a detailed, unique article for the Perfect Pan-Seared Ribeye Steak with a full step-by-step method:

The Perfect Pan-Seared Ribeye Steak: A Step-by-Step Guide

Few dishes evoke the same sense of culinary satisfaction as a perfectly cooked ribeye steak. With its marbled fat, tender texture, and rich beefy flavor, a ribeye is a cut that deserves precision and care in preparation. Pan-searing is one of the best ways to achieve a steak with a flavorful crust and a juicy, tender interior—without needing a grill. Here’s your guide to mastering the art of the perfect pan-seared ribeye steak.

Ingredients

1 ribeye steak, 1 to 1.5 inches thick
Kosher salt
Freshly ground black pepper
2 tablespoons high-heat oil (such as canola, vegetable, or grapeseed oil)
2 tablespoons unsalted butter
3–4 garlic cloves, lightly crushed
Fresh herbs (such as rosemary, thyme, or sage)

Optional: a squeeze of fresh lemon juice for finishing

Step 1: Choose the Right Ribeye

The first step to a perfect steak starts at the butcher or grocery store. Look for a ribeye with good marbling—the streaks of fat within the meat that will melt during cooking, providing flavor and tenderness. Thickness matters too; aim for a steak at least 1 inch thick, as thinner steaks can overcook too quickly during pan-searing.

Step 2: Bring the Steak to Room Temperature

Remove your steak from the refrigerator about 30–60 minutes before cooking. This allows the steak to cook more evenly and ensures the center reaches your desired level of doneness without overcooking the exterior.

Step 3: Season Generously

Right before cooking, pat the steak dry with paper towels to remove any excess moisture. Then, season generously with kosher salt and freshly ground black pepper on both sides. Don’t be shy—this seasoning forms the crust that makes the steak irresistible.

Step 4: Preheat the Pan

Select a heavy-bottomed skillet, such as cast iron, for even heat distribution. Place it over high heat and let it become extremely hot—this is key for developing a rich, brown crust. Once the pan starts to shimmer from the heat, it’s ready.