Description
A straightforward method for cooking a flavorful ribeye steak on the stovetop.
Ingredients
Scale
- 1 (1.5 inch thick) ribeye steak
- 1 tablespoon olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
Instructions
- Remove the steak from the refrigerator 30 minutes before cooking. Pat the steak completely dry with paper towels.
- Season both sides of the steak generously with salt and pepper.
- Heat the olive oil in a heavy-bottomed skillet, such as cast iron, over medium-high heat until it shimmers.
- Carefully place the steak in the hot skillet. Sear for 3 to 4 minutes without moving it to develop a brown crust.
- Flip the steak. Add the butter, smashed garlic, and rosemary to the skillet.
- Tilt the pan slightly and use a spoon to baste the melting butter over the top of the steak continuously for 2 to 3 minutes for medium-rare.
- Remove the steak from the pan and place it on a cutting board.
- Let the steak rest for 10 minutes before slicing against the grain.
Notes
- For a thicker crust, you can sear the edges of the steak briefly before the main searing steps.
- Adjust cooking time based on your desired doneness. Use a meat thermometer for accuracy.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0
- Sodium: 590
- Fat: 48
- Saturated Fat: 20
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 52
- Cholesterol: 180
Keywords: ribeye steak, pan-seared steak, beef recipe, steak dinner, simple steak