Pan-Seared Ribeye Steak with Garlic Herb Butter

Equipment

Ingredients

Instructions

1. 1
   Pat steaks dry thoroughly with paper towels. Season generously on both sides with coarse sea salt and freshly ground black pepper. Let the steaks sit at room temperature for at least 30 minutes to ensure even cooking.
2. 2
   Heat a heavy-bottomed skillet (cast iron works best) over high heat until smoking lightly, about 3-5 minutes. Add the olive oil, swirling to coat the pan. Carefully place the steaks in the hot skillet, ensuring not to overcrowd.
3. 3
   Sear steaks for 2-3 minutes per side for a good crust. Reduce heat to medium. Add the butter, smashed garlic cloves, rosemary, and thyme to the pan. Tilt the pan slightly and, using a spoon, continuously baste the steaks with the melted herb butter for 2-4 minutes, flipping once, until desired doneness is reached (e.g., 130-135°F for medium-rare).
4. 4
   Remove steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let rest for at least 5-10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak.
5. 5
   If serving with asparagus, while the steak rests, quickly sauté the trimmed asparagus in the same skillet with a drizzle of olive oil, salt, and pepper for 3-5 minutes until tender-crisp. Alternatively, roast asparagus alongside the steak during the resting period if using an oven-safe skillet.
6. 6
   Slice the rested steaks against the grain and serve immediately, drizzling any remaining garlic herb butter from the pan over the top. Serve with the sautéed asparagus.

Nutrition

Frequently Asked Questions