Ingredients
2 ribeye steaks (1 to 1½ inches thick)
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons avocado oil or vegetable oil
3 tablespoons unsalted butter
3 garlic cloves, smashed
2 sprigs fresh rosemary
2 sprigs fresh thyme
Instructions
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Remove ribeye steaks from the refrigerator 30–40 minutes before cooking so they come closer to room temperature.
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Pat the steaks completely dry with paper towels to help create a strong sear.
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Season both sides generously with kosher salt and freshly ground black pepper.
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Heat a cast iron skillet over high heat for about 5 minutes until very hot.
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Add the oil and allow it to shimmer.
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Place the steaks in the skillet and sear without moving them for 2–3 minutes until a deep golden crust forms.
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Flip the steaks and sear the second side for another 2–3 minutes.
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Reduce heat slightly and add butter, smashed garlic, rosemary, and thyme to the skillet.
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Tilt the pan and spoon the melted butter over the steaks continuously for about 1–2 minutes.
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Cook until the internal temperature reaches your preferred doneness (130–135°F for medium rare).
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Transfer steaks to a cutting board and let them rest for 5–10 minutes before serving.
Notes
For the best Steakhouse Style Ribeye Steak, use steaks at least 1 inch thick. A cast iron skillet is recommended because it holds heat well and creates the perfect crust. Always rest the steak after cooking so the juices redistribute and keep the meat tender and juicy. Butter basting with garlic and herbs adds classic steakhouse flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan Seared
- Cuisine: American Steakhouse