Pan-Seared Ribeye Steak for Quick Weeknight Dinners
Pan-seared ribeye steak cooked on the stovetop with minimal ingredients. A hot skillet creates a browned crust while the steak stays juicy inside, making this a reliable weeknight dinner.
Equipment
- Heavy Skillet
- Tongs
- Instant-read thermometer
Ingredients
Steak
- 2 ribeye steaks 1 to 1 1/4 inches thick
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil avocado or canola
- 2 tbsp unsalted butter
- 2 garlic cloves smashed, optional
Instructions
- Remove the ribeye steaks from the refrigerator about 20 minutes before cooking so they can warm slightly. Pat them completely dry with paper towels and season both sides evenly with salt and black pepper.
- Place a heavy skillet over medium-high heat and allow it to heat for several minutes. Add the oil and swirl to coat the bottom of the pan. The oil should shimmer before adding the steaks.
- Carefully place the steaks into the hot skillet. Let them sear without moving for 3 to 4 minutes so a browned crust can form on the first side.
- Flip the steaks using tongs. Add the butter and smashed garlic cloves to the pan. As the butter melts, tilt the pan and spoon the butter over the steaks to baste them.
- Continue cooking for another 3 to 4 minutes, basting occasionally. Check the internal temperature with a thermometer to reach your desired doneness.
- Transfer the steaks to a plate or cutting board and let them rest for at least 5 minutes so the juices redistribute.
- Slice against the grain or serve whole. Spoon pan butter over the steaks if desired and serve immediately.
Notes
Use a thermometer for the most reliable doneness. Resting the steak is essential for a juicy result.