Here is a fail-proof method for the Perfect Ribeye Steak — juicy inside, beautifully seared outside, restaurant quality at home.
🥩 Perfect Ribeye Steak (Pan-Seared + Butter-Basted)
⭐ Ingredients
- 1 ribeye steak, 1–1½ inches thick
- 1–2 tsp salt
- ½–1 tsp black pepper
- 1 tbsp high-heat oil (avocado, canola, or grapeseed)
- 2 tbsp butter
- 2–3 garlic cloves, smashed
- Fresh thyme or rosemary (optional but amazing)
👩🍳 Instructions
1. Prep the Steak
- Take steak out of the fridge 30–45 minutes before cooking.
- Pat dry very well.
- Season generously with salt and pepper on both sides.
Dry surface + good seasoning = best crust.
2. Heat the Pan
- Use a cast iron skillet if possible.
- Heat on high until very hot — just starting to smoke.
3. Sear
- Add 1 tbsp oil to the hot pan.
- Place the ribeye in the skillet and don’t move it for 2–3 minutes.
- Flip and sear the other side for another 2–3 minutes.
You should have a deep golden crust.
4. Butter-Baste (the magic step)
- Reduce heat to medium.
- Add butter + smashed garlic + herbs.
- Tilt the pan and spoon the melted butter over the steak for 1–2 minutes.
This adds flavor and keeps the steak incredibly juicy.
5. Cook to Desired Doneness
Approximate temps:
- Rare: 125°F (52°C)
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-well: 150–155°F (65–68°C)
Use a meat thermometer for perfect results.
For a 1 ¼-inch ribeye, medium-rare usually takes 6–8 minutes total.
6. Rest
- Remove steak from pan and rest 5–10 minutes.
This allows juices to redistribute.
7. Serve
Slice against the grain. Spoon any leftover garlic-herb butter from the pan over the top.
⭐ Optional Upgrades
- Dry rub: garlic powder, onion powder, smoked paprika.
- Finishing salt: a pinch of flaky salt before serving = game changer.
- Reverse-sear method: Slow-cook in the oven to 115°F, then sear in a ripping hot pan.
If you want, I can also give you:
🔥 Reverse-sear ribeye (best for thick steaks)
🔥 Grilled ribeye
🔥 Cast-iron tomahawk ribeye
Just tell me!
