Perfectly Seared Ribeye Steak with Garlic and Rosemary Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
