Pan-Seared Ribeye with Herb Butter
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A thick-cut ribeye seared hard in cast iron and basted with foaming herb butter — the classic steakhouse method, done at home. The key is a bone-dry surface, ripping-hot pan, and restraint with the flip.
Ingredients
- bone-in or boneless ribeye steak, 1.25–1.5 inches thick – 1 large steak
- kosher salt – 1 tsp
- freshly cracked black pepper – ½ tsp
- neutral oil (grapeseed or avocado) – 1 tbsp
- unsalted butter – 3 tbsp
- garlic cloves, smashed – 3 cloves
- fresh thyme sprigs – 4 sprigs
- fresh rosemary sprig – 1 sprig
Instructions
- Season the steak generously on all sides with kosher salt and black pepper. Place on a wire rack set over a sheet pan and refrigerate uncovered for at least 1 hour, or up to 24 hours. This dry-brining draws out surface moisture and lets the salt penetrate, resulting in a better crust and more seasoned interior.
- Pull the steak from the fridge 30–45 minutes before cooking to take the chill off. Pat it completely dry with paper towels — any residual moisture is the enemy of a proper sear.
- Place a cast iron skillet over high heat for 3–4 minutes until it begins to smoke lightly. Add the neutral oil and swirl to coat. Lay the steak away from you into the pan and do not move it. Sear for 2–3 minutes until a deep mahogany crust forms before flipping.
- Flip the steak and sear the second side for 2 minutes. Then use tongs to stand the steak on its fat cap for 30–60 seconds to render that edge. Return it flat and reduce heat to medium.
- Add the butter, smashed garlic, thyme, and rosemary to the pan. Once the butter foams, tilt the pan slightly and use a large spoon to continuously baste the steak with the aromatic butter for 60–90 seconds. This finishes the cook and layers flavor into the crust. Target internal temp: 125°F (52°C) for medium-rare, 130°F (54°C) for medium.
- Transfer the steak to a wire rack and rest for 5–8 minutes before slicing — this allows the juices to redistribute. Resist cutting early. Spoon any remaining pan butter over the top just before serving.