Ribeye steak

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Perfect Pan-Seared Ribeye Steak with Garlic Butter

If you’re craving a steakhouse-quality meal at home, this ribeye steak recipe is your go-to guide. Seared in a hot pan and basted in garlic thyme butter, this steak delivers a rich, juicy, and flavor-packed bite every time.

With minimal ingredients and simple steps, you’ll master the art of cooking the perfect ribeye — no grill required!

Ingredients

  • 1 ribeye steak – Richly marbled and tender, perfect for high-heat searing.
  • Sea salt flakes – Enhances the natural flavor of the beef.

  • Freshly ground black pepper – Adds bold flavor and slight heat.
  • 50g butter – For a rich, golden baste.

  • 2 sprigs of thyme – Aromatic herb that complements the beef beautifully.
  • 1 clove of garlic, crushed with skin on – Infuses the butter with savory depth.

Instructions

  1. Bring to room temperature: Take the steak out of the refrigerator at least 30 minutes before cooking. This helps ensure even cooking throughout the meat.

  1. Season generously: Sprinkle sea salt flakes and freshly ground black pepper on both sides of the steak. Pat it in to evenly coat.

  1. Preheat your pan: Heat a heavy skillet (cast iron is ideal) over high heat until very hot. If cooking two steaks, ensure the pan is large or use two pans.

  1. Sear the steak: Add the steak to the pan and cook for 2-3 minutes per side, depending on thickness and preferred doneness. For reference:
    • Rare: 50°C internal temp
    • Medium: 60°C
    • Well-done: 70°C

  1. Baste with garlic butter: After flipping the steak, add the butter, thyme, and garlic to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1 minute.

  1. Rest the steak: Remove from the pan and let the steak rest for 5 minutes. This step is crucial to allow juices to redistribute evenly through the meat.

  1. Slice and serve: Cut the steak into thick strips, season lightly if needed, and serve with your favorite sides.

Pro Tips for the Perfect Ribeye

  • Don’t overcrowd the pan: A crowded pan will steam your steak instead of searing it.

  • Use a meat thermometer to hit your ideal level of doneness with accuracy.
  • Resting is key: Don’t skip the rest time — it locks in moisture and tenderness.

Serving Suggestions

This ribeye pairs perfectly with:

  • Garlic mashed potatoes
  • Grilled asparagus or roasted Brussels sprouts

  • A glass of bold red wine (like Cabernet Sauvignon)
  • Classic béarnaise or chimichurri sauce

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