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Pan Seared Ribeye
Pan searing provides a delicious, tasty crust on the outside while keeping the inside moist and juicy. Adding fresh rosemary and fresh garlic cloves to the olive oil and butter basting sauce makes a particularly delicious steak.
Pan Seared Ribeye Steak
Course Main Dish
Servings
Course Main Dish
Servings
Pan Seared Ribeye Steak
Instructions
  1. For each steak, add 2 tbls. olive oil to a cast iron skillet and increase the heat to high. Season the ribeye on both sides with salt and pepper. When the pan is screaming hot, carefully place the steak in the pan. Add a couple of sprigs of fresh rosemary and a couple of cloves of fresh garlic. Add 2 tbls. of butter for each steak. If the garlic or the rosemary starts to burn, place it on top of the steak and continue to cook.
  2. You want to cook the steak until you get a beautiful, brown crust on the outside, about 5-6 minutes per side.
  3. After you turn the steak over, add another 2 tbls. butter to the pan and begin to spoon the butter, garlic and rosemary over the top of the steak over and over again until the steak reaches the desired doneness. I suggest medium rare to medium (135 deg. to 140 deg.)
  4. Remove the steak from the pan and set aside to rest for about 5 minutes before serving. I like to serve it with the cooking butter with the rosemary and garlic spooned over the top.