5 from 6 votes
Ribeye Steak (Pan Seared)
This pan-seared ribeye steak always delivers gourmet results! It's super tender with a golden crust and basted with herb butter goodness.
Prep Time
5 mins
Cook Time
8 mins
Rest Time
5 mins
Total Time
18 mins
Servings:
2
servings
Calories:
931 kcal
Course:
Dinner
Cuisine:
American
Ingredients
Ribeye Steaks
- 2 (10 to 12 ounce) ribeye steak about 1-inch thick, boneless
- 2 tablespoons avocado oil or other high-heat oil
- 1 ½ teaspoon kosher salt
- 1 teaspoon black pepper ground
Basting Herb Butter
- 4 tablespoons butter
- 2 prigs rosemary fresh herbs
- 2 prigs thyme
- 2 prigs oregano
- 4 garlic cloves
Instructions
- Bring to room temperature. Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking). This is key! Season all sides of the steaks with salt and pepper.
- Sear. Heat an empty cast iron pan on the stove over high heat. Once the pan is very hot add the oil. Once the oil shimmers in the pan (i.e it's sizzling hot), add the steaks. For a medium rare steak, sear for 3 to 4 minutes on one side, then flip and cook another 3 minutes.
- Baste. After the steak has cooked for about 2 minutes on the second side, add the butter, garlic, and herb sprigs to the pan. Butter baste the steaks with a spoon for about a minute.
- Rest and serve. Transfer the steaks to a cutting board and let them rest for 5 minutes. Before serving, spoon extra garlic herb butter from the pan over the ribeye steaks.
Cup of Yum
Notes
- Don’t add the oil to a cold pan over the stove. Wait until the dry pan is very hot on its own, then add the oil.
- If you want to use a stainless steel pan, turn off the heat when you reach the butter baste step.
- Thyme and oregano are more tender than rosemary, so they will wilt a bit more while basting. But the flavor they impart is delicious! You can always swap out the wilted basted herbs with fresh herbs before serving, for a lovely pop of green.
Nutrition Information
Calories
931kcal
(47%)
Carbohydrates
4g
(1%)
Protein
58g
(116%)
Fat
77g
(118%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
35g
(175%)
Trans Fat
1g
(50%)
Cholesterol
233mg
(78%)
Sodium
2073mg
(86%)
Potassium
829mg
(18%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
782IU
(16%)
Vitamin C
2mg
(2%)
Calcium
75mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 931
% Daily Value*
| Calories | 931kcal | 47% |
| Carbohydrates | 4g | 1% |
| Protein | 58g | 116% |
| Fat | 77g | 118% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 35g | 175% |
| Trans Fat | 1g | 50% |
| Cholesterol | 233mg | 78% |
| Sodium | 2073mg | 86% |
| Potassium | 829mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 782IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.