Perfectly Seared Ribeye Steak – A Juicy and Flavorful Delight

Introduction

A perfectly seared ribeye steak is the ultimate indulgence for steak lovers. With a crispy crust, juicy interior, and rich, buttery flavor, this pan-searing method guarantees a restaurant-quality steak in the comfort of your own kitchen. Whether you’re preparing a special dinner or simply craving a satisfying meal, this simple yet delicious recipe is a must-try!

Ingredients

(Serves 2-3)

• 3 ribeye steaks (1-inch thick)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, crushed
• 2 sprigs fresh rosemary or thyme (optional)
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp smoked paprika (optional, for extra depth)

Instructions

1. Prepare the Steaks

1. Take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature.
2. Pat them dry with a paper towel to remove excess moisture.
3. Generously season both sides with salt, black pepper, and smoked paprika.

2. Heat the Skillet

1. Heat a cast-iron skillet or heavy pan over high heat.
2. Add olive oil and allow it to heat until shimmering.

3. Sear the Steaks

1. Place the steaks into the hot skillet without overcrowding.
2. Sear for 3-4 minutes per side, pressing gently for even browning.
3. Flip and cook for another 3-4 minutes, creating a beautiful crust.

4. Butter Baste for Extra Flavor

1. Reduce the heat to medium-low and add butter, crushed garlic, and rosemary/thyme to the pan.
2. Tilt the pan and spoon the melted butter over the steaks for 1-2 minutes.

5. Rest and Serve

1. Transfer the steaks to a foil-lined plate and let them rest for 5-10 minutes before slicing.
2. Serve with garlic mashed potatoes, roasted vegetables, or a fresh green salad.

Tips for the Best Ribeye Steak

• Use a cast-iron skillet for even heat and the perfect sear.
• Let the steaks rest before slicing to retain their juices.
• Enhance flavor by basting with garlic butter and fresh herbs.
• Check doneness with a meat thermometer:
  • Rare: 120-125°F (49-52°C)
  • Medium-rare: 130-135°F (54-57°C)
  • Medium: 140-145°F (60-63°C)

Frequently Asked Questions

Can I finish the steak in the oven?
Yes! After searing, transfer the skillet to a 375°F (190°C) oven for 5-7 minutes for a perfectly cooked steak.

How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat with a little butter.

Can I use a different cut of steak?
Absolutely! This method works well with New York strip, filet mignon, or sirloin steaks.

Conclusion

This perfectly seared ribeye steak is a quick, easy, and flavorful dish that brings steakhouse quality to your home. With its crispy crust, juicy interior, and rich garlic butter basting, this steak is sure to impress. Try this recipe today and enjoy a mouthwatering steak experience!