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
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.
Season generously: Sprinkle sea salt flakes and freshly ground black pepper on both sides of the steak. Pat it in to evenly coat.
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.
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
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.
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.
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
Conclusion
This pan-seared ribeye steak recipe is a foolproof way to deliver steakhouse flavor in your own kitchen. It’s quick, simple, and deeply satisfying — everything a great steak should be. Whether it’s a special occasion or a weeknight treat, this recipe will have everyone asking for seconds.
Ready to impress? Fire up that skillet and enjoy the best ribeye of your life!