Pan-Seared Ribeye Steak
By @chef14
A classic ribeye steak, pan-seared to perfection for a flavorful and juicy experience. Simple and quick to prepare, perfect for a satisfying meal.
Recipe Rating
Not yet rated by chefs
Ingredients
- ●1 (12-16 ounce) Ribeye Steak
- ●1 tablespoon Olive Oil
- ●1 teaspoon Salt
- ●1/2 teaspoon Black Pepper
- ●2 tablespoons Butter
- ●2 cloves Garlic
- ●2 sprigs Fresh Thyme
Instructions
- 1Pat the ribeye steak dry with paper towels and season generously with salt and pepper.
- 2Heat olive oil in a heavy-bottomed skillet (cast iron is ideal) over high heat until it begins to smoke slightly.
- 3Carefully place the steak in the hot skillet and sear for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness.
- 4Add butter, garlic cloves, and thyme sprigs to the skillet. Tilt the pan and use a spoon to baste the steak with the melted butter for the last minute of cooking.
- 5Remove the steak from the skillet and let it rest for 5-10 minutes before slicing against the grain and serving.
Recipe details
- Category
- Main course
- Preparation
- 29 minutes
- Cooking
- 18 minutes
Estimated total: 55 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Gather ingredients and setup: 5 min planning allowance (simple_prep)
- Prepare garlic and thyme: 10 min planning allowance (vegetable_prep)
- Pat steak dry: 5 min planning allowance (simple_prep)
- Season steak: 3 min planning allowance (mix)
- Preheat skillet: 3 min planning allowance (pan_preheat)
- Add butter, garlic, and thyme: 2 min planning allowance (transfer)
- Baste steak: 8 min planning allowance (saute)
- Remove steak from skillet: 2 min planning allowance (transfer)
- Slice and serve steak: 2 min planning allowance (garnish)
- First side
- Second side
- Last minute of cooking
- Ribeye Steak: Midpoint of explicit per-item weight range (or stated total range)
- USDA boneless ribeye with separable lean and fat, 1/8-inch exterior trim, all grades, raw; steak fat varies.
- Olive Oil: USDA tablespoon portion weight
- Olive oil is included in full as the recipe does not explicitly state it is drained.
- Salt: USDA tsp portion weight
- Table salt; unknown quantity means sodium is omitted, not guessed.
- Black Pepper: USDA tsp, ground portion weight
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Butter: USDA tbsp portion weight
- Salted butter assumed as no type specified. Butter is included in full as the recipe does not explicitly state it is drained.
- Garlic: USDA clove portion weight
- Fresh Thyme: Thyme sprig estimate: midpoint 1/2 tsp leaves, using USDA 0.8 g/tsp; stem excluded (https://www.foodnetwork.com/how-to/packages/food-network-essentials/what-is-a-sprig-of-thyme)
- Fresh thyme; sprigs use a documented leaf-yield estimate with stems excluded.
- Ribeye Steak: 396.89 g · USDA reference 172156
- Olive Oil: 13.5 g · USDA reference 171413
- Salt: 6 g · USDA reference 173468
- Black Pepper: 1.15 g · USDA reference 170931
- Butter: 28.4 g · USDA reference 173410
- Garlic: 6 g · USDA reference 169230
- Fresh Thyme: 0.8 g · USDA reference 173470 · Portion reference
ribeye steak · pan-seared
Estimated nutrition per serving
1304 calories · 75.4 g protein · 2.9 g carbohydrate · 110.8 g fat · 0.5 g fiber · 2711 mg sodium
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: