How to Cook a Ribeye Steak

Yield: 3 - 4 servings

Prep: 25

Cook: 20

Total: 45

Why go to a steakhouse when you can make the most perfect ribeye right at home? Pan seared with the best garlicky herb butter!

4.9 stars (110 ratings)

Ingredients

1 (24-ounce) bone-in ribeye steak, about 2-inches thick, at room temperature
Kosher salt and freshly ground black pepper, to taste
1 tablespoon canola oil or avocado oil
3 tablespoons unsalted butter
3 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary

Equipment

Instructions

Using paper towels, pat both sides of the steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Heat a large cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil or avocado oil.
Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
Reduce heat to medium low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to the opposite side of the skillet, tilting the skillet towards the butter and cooking until the butter is foaming, about 30 seconds to 1 minute.
Working carefully, spoon the butter over the steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
Serve immediately.

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