Perfectly Seared Ribeye Steak with Garlic and Rosemary Recipe

Introduction

A perfectly seared ribeye steak is a simple yet impressive dish that delivers rich flavor and a tender bite. With just a few quality ingredients and straightforward steps, you can create a steakhouse-worthy meal at home.

Ingredients

• 1 ribeye steak (about 12 ounces)
• Salt and pepper, to taste
• 1 tablespoon avocado oil (or any high smoke point oil)
• 2 tablespoons butter
• 4 whole garlic cloves
• 1 sprig rosemary

Instructions

1. Step 1: Remove the steak from the fridge and let it come to room temperature. Pat it dry thoroughly and generously season both sides with salt and pepper from a height to ensure even coverage.
2. Step 2: Heat a cast iron skillet over medium-high heat and add 1 to 2 tablespoons of oil. Allow the oil to heat until it is shimmering but not smoking.
3. Step 3: Using tongs, hold the steak on its side and sear the fat cap until it is nicely browned, rendering some of the fat.
4. Step 4: Lay the steak flat in the pan and press it down with a heavy object such as another pan to ensure even contact. Sear for about 2 to 3 minutes, then flip and sear the other side for another 2 minutes for medium-rare doneness.
5. Step 5: Lower the heat and add the butter, garlic cloves, and rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly to baste and infuse flavor.
6. Step 6: Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes to allow the juices to redistribute.
7. Step 7: For medium-rare, aim for an internal temperature of 125°F (52°C) before resting, as it will continue to cook and rise 5-10°F (3-6°C) during rest.
8. Step 8: Slice against the grain and enjoy your perfectly seared ribeye steak.

Tips & Variations

• Use a meat thermometer to check doneness accurately and avoid overcooking.
• Try substituting rosemary with thyme or add a splash of red wine to the pan for a quick pan sauce.
• Letting the steak dry-brine in the fridge uncovered for a few hours enhances flavor and crust formation.

Storage

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in a warm oven to preserve moisture. Avoid microwaving to keep the texture tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this method?

Yes, this method works well for other thick steaks like New York strip or sirloin, though cooking times may vary slightly depending on thickness and fat content.

Why should I let the steak rest after cooking?

Resting allows the juices to redistribute within the meat, resulting in a juicier, more flavorful steak. Cutting too soon causes the juices to run out and a drier steak.

Perfectly Seared Ribeye Steak with Garlic and Rosemary Recipe

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4.6 from 126 reviews

A perfectly seared ribeye steak with a flavorful crust, basted in garlic butter and rosemary. This simple stovetop recipe yields a tender, juicy medium-rare steak with delicious aromatic notes.

• Author: Elias
• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 1 serving 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 ribeye steak (12 ounces)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon avocado oil (or any high smoke point oil)
• 2 tablespoons butter
• 4 whole garlic cloves
• 1 sprig rosemary

Instructions

1. Bring Steak to Room Temperature: Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30-45 minutes. Pat it dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and black pepper from a height for even coverage.
2. Preheat Skillet: Place a cast iron skillet over medium-high heat and add 1 to 2 tablespoons of avocado oil. Allow the oil to heat until it shimmers, indicating it’s hot enough to sear the steak properly.
3. Sear the Fat Cap: Using tongs, hold the steak on its side and sear the fat cap until it turns golden brown and crispy, about 1-2 minutes. This renders the fat and adds flavor.
4. Sear the Steak: Lay the steak flat in the hot skillet and press down firmly to ensure even contact with the pan. Sear for 2-3 minutes without moving it to develop a crust. Flip the steak and sear the other side for an additional 2 minutes for medium-rare doneness.
5. Baste with Butter and Aromatics: Reduce heat to medium-low and add the butter, whole garlic cloves, and rosemary sprig to the skillet. Tilt the pan slightly and use a spoon to baste the melted butter continuously over the steak. This enriches the steak with buttery flavors and infuses it with garlic and rosemary.
6. Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Let it rest uncovered for at least 10 minutes to allow the juices to redistribute for a juicy, tender bite.
7. Check Temperature for Medium-Rare: The internal temperature of the steak should be 125°F (52°C) before resting. It will continue to cook and rise by 5-10°F (3-6°C) during resting, reaching the perfect medium-rare temperature.
8. Serve and Enjoy: Slice against the grain and serve your delicious, perfectly cooked ribeye steak immediately. Enjoy the rich flavors and tender texture!

Notes

• Allowing the steak to come to room temperature ensures even cooking.
• Patting the steak dry before seasoning helps achieve a better sear.
• Using a cast iron skillet provides excellent heat retention and crust development.
• Basting with butter and herbs imparts deep, aromatic flavors.
• Resting the steak is crucial for juicy results; don’t skip this step.
• Adjust cook time slightly for desired doneness: shorter for rare, longer for medium or well done.

Keywords: ribeye steak, seared steak, stovetop steak, medium-rare steak, garlic butter steak, rosemary steak, cast iron steak