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.
Add the butter, smashed garlic, rosemary, and thyme. As the butter melts, tilt the pan and continuously spoon the hot butter over the steaks for 2–3 minutes.
Step 6: Check Doneness
Use an instant-read thermometer for the best results:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (66–68°C)
Remove the steaks from the pan when they are about 5°F (3°C) below your desired final temperature, as they will continue cooking while resting.
Step 7: Rest
Transfer the steaks to a plate or cutting board and loosely tent with foil. Let them rest for 10 minutes before serving.
Serving Suggestions
Serve with:
- Garlic mashed potatoes
- Roasted asparagus
- Grilled mushrooms
- Creamed spinach
- Crispy roasted potatoes
- Fresh green salad
Tips
- Choose well-marbled ribeye steaks for the juiciest results.
- Pat the steaks completely dry before seasoning to achieve a crisp crust.
- Avoid flipping the steaks repeatedly—one flip is usually enough.
- Let the steaks rest before slicing to keep the juices inside.
Enjoy this tender, buttery Ribeye Steak with its perfectly seared crust and rich, juicy flavor—an impressive meal that’s surprisingly easy to make at home! 🥩🧈🔥
