Juicy, tender, and packed with rich beefy flavor, this restaurant-quality ribeye steak features a beautifully caramelized crust and a perfectly cooked center. Serve it with roasted vegetables, mashed potatoes, or a fresh salad for a satisfying meal.
Prep Time
Prep: 10 minutes
Cook: 12–15 minutes
Rest: 10 minutes
Total Time: 35 minutes
Servings
3 steaks
Ingredients
3 ribeye steaks (10–14 oz / 280–400 g each), about 1½ inches thick
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika (optional)
3 tablespoons unsalted butter
4 garlic cloves, smashed
3 sprigs fresh rosemary
3 sprigs fresh thyme
Instructions:
Step 1: Bring the Steaks to Room Temperature
Remove the ribeye steaks from the refrigerator 30–45 minutes before cooking. Pat them dry thoroughly with paper towels.
Step 2: Season
Rub both sides of each steak with olive oil. Season generously with salt, black pepper, garlic powder, and smoked paprika if using.
Step 3: Heat the Pan
Place a cast-iron skillet over high heat until it is very hot and just beginning to smoke.
Step 4: Sear the Steaks
Place the steaks in the hot skillet without overcrowding.
Cook for 3–4 minutes on the first side without moving them.
Flip and cook for another 3–4 minutes on the other side until a deep golden-brown crust forms.
Step 5: Baste with Butter
Reduce the heat to medium.
