Flawless RIBEYE STEAK PAN SEARED in Under 20 Minutes

Okay, listen up, because I’m about to let you in on a little secret: you can absolutely, positively get a restaurant-quality ribeye steak pan seared *right* in your own kitchen. And the best part? We’re talking under 20 minutes start to finish! Seriously! Forget dropping big bucks at some fancy steakhouse.

The key? Well, it’s all about starting with a fantastic cut of meat, and nailing the searing technique. Trust me, it’s easier than you think. You don’t need a ton of fancy equipment or years of culinary school. Just a hot pan, a little patience, and boom – steak nirvana!

I still remember the first time I nailed a perfect pan-seared ribeye. It was for a date (no pressure, right?!), and I was so nervous I almost ordered takeout. But I followed a similar method to this, and wow! The look on his face when he took that first bite? Priceless! That’s when I knew I could ditch the steakhouse for good. So, let’s get cooking!

Why You’ll Love This RIBEYE STEAK PAN SEARED

Seriously, you’re going to be obsessed with this recipe. Here’s why:

Quick and Easy

I’m talking minimal prep and a cook time that’s practically blink-and-you’ll-miss-it. Perfect for those nights when you want something amazing, but you’re short on time!

Incredibly Flavorful

The richness of the ribeye, combined with that garlicky herb butter? Oh. My. Goodness. Your taste buds will thank you. It’s melt-in-your-mouth delicious.

Restaurant-Quality at Home

Ditch the fancy steakhouse! This recipe delivers that wow-factor, right in your own kitchen. Seriously, your friends will think you’re a pro chef!

Gluten-Free Dinner

Yup, this is a naturally gluten-free meal. So, everyone can enjoy a fantastic steak night without any worries!

Ingredients for RIBEYE STEAK PAN SEARED

Alright, let’s gather our goodies! Here’s what you’ll need to make some seriously amazing, restaurant-worthy ribeye steak pan seared. Don’t skimp on quality here, it really makes a difference!

Ribeye Steaks

You’ll want 2 beautiful, boneless ribeyes. Aim for about 10 to 12 ounces each, and about 1-inch thick. Trust me, that thickness is key for a perfect sear and juicy center!

Avocado Oil

Grab 2 tablespoons of this stuff. Avocado oil is awesome because it can handle high heat like a champ. We don’t want any smoking oil ruining our steak!

Kosher Salt

You’ll need 1 1/2 teaspoons of kosher salt. I swear by kosher salt – it just seasons so evenly!

Ground Black Pepper

A teaspoon of freshly ground black pepper. Freshly ground is always better, you know? It just has so much more flavor!

Butter

Four tablespoons of unsalted butter. This is what makes the magic happen when we baste! Don’t even think about skipping this one!

Fresh Herbs

Two sprigs of whatever smells good to you! I usually go for rosemary, thyme, and maybe a little oregano. Fresh herbs add SO much to the flavor.

Garlic Cloves

Four cloves of garlic. Don’t be shy with the garlic! We’re gonna smash ’em up a bit to really get that flavor going in our butter.

How to Prepare RIBEYE STEAK PAN SEARED: Step-by-Step Instructions

Okay, here comes the fun part! Follow these steps, and you’ll be chowing down on a perfect ribeye steak pan seared in no time. Don’t worry, I’ll walk you through it!

Preparing the Steaks

First things first, get those steaks out of the fridge! You want them to come to room temperature for about 30 minutes. Trust me on this one! It helps them cook evenly. If they’re cold, the outside will be done way before the inside is ready. Then, pat them dry with paper towels. This is super important for getting a good sear. Now, give ’em a generous sprinkle of kosher salt and freshly ground black pepper on both sides. Don’t be shy!

Searing the RIBEYE STEAK PAN SEARED

Now, crank up the heat! You’ll want to get your cast iron pan screaming hot over high heat. Seriously, it needs to be HOT. Add your avocado oil – it should shimmer almost immediately. Carefully place your steaks in the pan, making sure not to overcrowde it. Sear them for about 3-4 minutes per side for medium-rare. Don’t move them around! You want a beautiful, golden-brown crust to form. You’ll know it’s time to flip when they release easily from the pan. If they’re sticking, they’re not ready yet!

Basting with Herb Butter

This is where the magic happens! Reduce the heat to medium. Add your butter, smashed garlic cloves, and fresh herbs to the pan. As the butter melts, tilt the pan and use a spoon to baste the steaks with that glorious, garlicky, herby butter for about 1 minute. Oh, the aroma! It’s heavenly. Watch out, it splatters a bit! Basting infuses the steak with so much flavor. It’s my favorite part!

Resting and Serving

Alright, almost there! Remove the steaks from the pan and place them on a cutting board. Let them rest for about 5 minutes. This is crucial! Don’t skip it! Resting allows the juices to redistribute throughout the steak, making it incredibly tender and juicy. If you cut into it right away, all those juices will run out, and you’ll end up with a dry steak. Before serving, spoon that delicious garlic herb butter from the pan over the steaks. Now, dig in and enjoy!

Tips for the Perfect RIBEYE STEAK PAN SEARED

Want to take your ribeye steak pan seared game to the next level? Of course, you do! Here are a few extra tips and tricks I’ve learned over the years.

Choosing the Right Steak

Marbling is your friend! Look for steaks with lots of those little flecks of white fat running through them. That’s where the flavor comes from! And remember that 1-inch thickness I mentioned? It’s not just a suggestion. It really helps you get that perfect sear without overcooking the inside.

Achieving the Perfect Sear

Seriously, I can’t stress this enough: HIGH HEAT! Your pan should be almost smoking before you add the steak. A screaming hot pan is the key to that beautiful, brown crust that everyone loves. Don’t be afraid of the heat!

Doneness Guide

Okay, so everyone likes their steak a little different. For medium-rare (my personal fave), aim for an internal temperature of 130-135°F. If you don’t have a thermometer, you can use the “touch test.” Medium-rare should feel similar to the fleshy part of your cheek when you gently press it. But honestly, a thermometer takes all the guesswork out of it! You can learn more about how to use a meat thermometer effectively.

Ingredient Notes and Substitutions for RIBEYE STEAK PAN SEARED

Okay, so maybe you’re missing an ingredient or two. Don’t panic! Here are a few easy swaps you can make for this ribeye steak pan seared recipe. It’ll still be amazing, I promise!

Avocado Oil Substitute

Don’t have avocado oil? No biggie! You can totally use canola oil or grapeseed oil instead. Just make sure it’s an oil that can handle high heat without smoking up your kitchen!

Herb Variations

Feeling adventurous? Or maybe you just don’t have rosemary and thyme on hand. Try using some sage or chives! Seriously, experiment and see what you like best. Fresh herbs are your friend!

Butter Alternatives

If you’re dairy-free, or just want to try something different, ghee or clarified butter works great! They have a nutty flavor that’s super yummy, and they won’t burn as easily as regular butter. Score!

Serving Suggestions for Your RIBEYE STEAK PAN SEARED

Alright, you’ve got this amazing ribeye steak pan seared…now what?! Here are a few of my go-to sides and pairings to make it a complete meal!

Classic Sides

You can’t go wrong with some creamy mashed potatoes, right? Or maybe some roasted asparagus with a squeeze of lemon. A simple salad with a vinaigrette is always a winner, too! Keep it simple – let the steak shine!

Wine Pairing

If you’re a wine lover, I highly recommend a Cabernet Sauvignon or a Merlot. Those bold, fruity flavors pair perfectly with the richness of the steak. Trust me, it’s a match made in heaven!

Frequently Asked Questions About RIBEYE STEAK PAN SEARED

Got questions about making the perfect ribeye steak pan seared? I’ve got answers! Here are some of the most common questions I get asked, so you can nail it every time!

What is the best way to tell if my steak is done?

Okay, so there are a few ways to tell. The most accurate is definitely using a meat thermometer. For medium-rare, you’re aiming for 130-135°F. But if you don’t have one, no worries! You can use the touch test. Press the center of the steak. If it feels like the fleshy part of your cheek, it’s probably medium-rare. If it’s firmer, it’s more well-done. Just don’t overcook it!

Can I use a different type of pan?

While I *highly* recommend a cast iron pan for the best sear, you can use a heavy-bottomed stainless steel pan if that’s what you’ve got. Cast iron just gets super hot and holds the heat really well, which is key for that perfect crust. But stainless steel will work in a pinch! Just make sure it’s nice and heavy so it distributes the heat evenly.

How do I store leftover steak?

Got leftovers? Lucky you! Let the steak cool completely, then wrap it tightly in plastic wrap or aluminum foil and pop it in the fridge. It’ll keep for about 3-4 days. When you’re ready to eat it, you can slice it up and add it to salads, sandwiches, or just reheat it gently in a pan. Don’t overcook it when reheating, or it’ll get tough!

Can I use frozen steaks?

Okay, so ideally, you want to use fresh steaks. But hey, life happens! If you’re using frozen steaks, make sure to thaw them completely in the fridge overnight. Don’t try to thaw them at room temperature – that’s a breeding ground for bacteria! And pat them *really* dry before searing to get rid of any excess moisture. It might not be *quite* as good as fresh, but it’ll still be delicious!

Nutritional Information for RIBEYE STEAK PAN SEARED

Okay, a quick note: nutritional info can vary based on the exact ingredients and brands you’re using. So, this is just a general estimate, not an exact science!

Enjoy Your Perfectly Pan Seared Ribeye Steak!

Alright, go get cooking! And hey, leave a comment below and let me know how *your* ribeye steak pan seared turned out! Rate the recipe if you loved it! Share your masterpiece on social media – I want to see those beautiful steaks!

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