Description
This pan seared steak recipe delivers restaurant-quality results at home, using just a few ingredients like ribeye, garlic, rosemary, and butter. Juicy, flavorful, and ready in under 30 minutes.
Ingredients
Scale
- 2 ribeye steaks (10–12 oz each), about 1 to 1.5 inches thick
- 4 garlic cloves, smashed
- 2–3 sprigs fresh rosemary
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
Instructions
- Place a cast iron skillet over medium-high heat and let it get very hot, about 5 minutes.
- While the pan heats, pat the steaks dry and season both sides with salt and pepper.
- Add olive oil to the hot skillet and swirl to coat.
- Lay steaks in the skillet, ensuring they are not overcrowded.
- Sear for 3–4 minutes per side for medium rare. In the final 2 minutes, add butter, garlic, and rosemary. Baste with melted butter.
- Transfer steaks to a cutting board. Tent with foil and rest for 5–7 minutes.
- Slice against the grain, drizzle with remaining pan butter, and serve.
Notes
- Let steak come to room temperature before cooking for even results.
- Don’t skip resting time — it’s key for juicy steak.
- Use a meat thermometer to check doneness without cutting.
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0g
- Sodium: 900mg
- Fat: 52g
- Saturated Fat: 20g
- Unsaturated Fat: 29g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 48g
- Cholesterol: 150mg
Keywords: pan seared steak, ribeye steak, steak recipe, cast iron steak, garlic butter steak