Ribeye is the king of steaks. That marbling means flavor, and flavor means you don’t need fancy techniques. This is the fast version: hot pan, cold steak, aggressive seasoning, and a butter bath. Ten minutes. One dirty pan. Steakhouse results.
Ingredients
Serves 1-2.
- 1 ribeye steak (1 inch thick, about 12 oz)
- 1 tablespoon high-smoke-point oil
- 2 tablespoons butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
- Salt and coarse black pepper
Step-by-Step Instructions
Step 1: Dry and Season
- Pat steak completely dry with paper towels.
- Season generously with salt and pepper on both sides.
Step 2: Heat the Pan
- Heat oil in a cast iron or heavy skillet over medium-high heat until shimmering.
- The pan must be screaming hot.
Step 3: Sear Hard
- Place steak in the pan. Press down gently.
- Cook undisturbed for 3 minutes until a dark crust forms.
- Flip and cook for another 2-3 minutes.
Step 4: Butter Baste
- Reduce heat to medium. Add butter, garlic, and rosemary.
- Tilt pan and spoon butter over steak for 1 minute.
Step 5: Rest and Slice
- Transfer steak to a cutting board. Rest for 5 minutes (do not skip).
- Slice against the grain. Pour pan juices over the top.
Summary
Prep Time: 2 minutes | Cook Time: 8 minutes | Total Time: 10 minutes (plus 5 min rest)
Yield: 1-2 servings
Difficulty: Easy
Storage Notes
Leftover ribeye keeps for 3 days. Reheat in a hot skillet for 1 minute per side or eat cold sliced over salad. Never microwave. Never freeze cooked steak.
