Perfect Pan-Seared Ribeye Steak
Ingredients
Meat: 2 Ribeye steaks (ideally 1 to 1.5 inches thick).
Oil: 2 tablespoons olive oil (for high-heat searing).
Dry Rub:
1 teaspoon garlic powder.
1 teaspoon onion powder.
Salt and freshly cracked black pepper (to taste).
The “Pro” Finish (Optional): 2 tablespoons unsalted butter, 2 crushed garlic cloves, and a sprig of fresh rosemary or thyme.
Instructions
1. Preparation (The Secret Step)
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat the meat completely dry with paper towels; moisture is the enemy of a good crust.
2. Seasoning
In a small bowl, mix the garlic powder, onion powder, salt, and pepper. Coat the steaks lightly with olive oil, then press the seasoning mix firmly into both sides of the meat.
3. Searing
Heat a heavy skillet (preferably cast iron) over high heat until the oil just starts to smoke.
Place the steaks in the pan. Do not move them for 3–4 minutes to develop that deep brown crust (the Maillard reaction).
Flip the steaks and sear the other side for another 3 minutes (for medium-rare).
4. Butter Basting
During the last 2 minutes of cooking, lower the heat slightly and add the butter, garlic cloves, and herbs. Once the butter foams, use a spoon to continuously pour the flavored butter over the steaks.
5. Resting
Transfer the steaks to a plate or cutting board and tent them loosely with foil (as seen in your photo). Let them rest for 5–10 minutes. This allows the juices to redistribute so they don’t run out when you slice into it.
Tip: For a “Medium” cook, aim for an internal temperature of 140°F (60°C) before resting.
