Perfectly Seared Ribeye Steak
Perfectly Seared Ribeye Steak
Ingredients
- 4 ribeye steak, about 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 tablespoons butter, cold
- to taste Norwegian flaky sea salt, for finishing
Instructions
- 1
Pat the ribeye steaks dry with paper towels. Season generously on all sides with kosher salt, freshly ground black pepper, and garlic powder. Allow the steaks to sit at room temperature for at least 15 minutes, or up to 30 minutes, to ensure even cooking.
⏱️ 5 min
- 2
Heat a heavy-bottomed skillet (cast iron works best) over high heat until it is smoking hot. Add the olive oil to the pan.
⏱️ 1 min
- 3
Carefully place the seasoned ribeye steaks into the hot skillet. Sear for 2-3 minutes per side for a beautiful crust and medium-rare doneness, or adjust cooking time to your preferred doneness. For medium-rare, the internal temperature should reach 130-135°F.
⏱️ 10 min
- 4
Once the steaks are seared to your liking, remove them from the pan and immediately place them onto a wooden cutting board. Place a pat of cold butter on top of each cooked steak.
⏱️ 1 min
- 5
Carefully pour the hot pan juices and melted fat from the skillet directly over the butter and steaks. This will create a delightful sizzling effect and help melt the butter into the steak.
⏱️ 1 min
- 6
Allow the steaks to rest for at least 5 minutes. This is crucial for the juices to redistribute, resulting in a more tender and flavorful steak. During the last 30 seconds of resting, generously sprinkle Norwegian flaky sea salt over the steaks.
⏱️ 5 min
- 7
Slice the rested steaks against the grain into desired portions and serve immediately, ensuring each piece gets some of the melted butter and pan juices.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Perfectly Seared Ribeye Steak
- 4 ribeye steak, about 1 1/2 inches thick
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 tablespoons butter, cold
- to taste Norwegian flaky sea salt, for finishing
Instructions
- 1
Pat the ribeye steaks dry with paper towels. Season generously on all sides with kosher salt, freshly ground black pepper, and garlic powder. Allow the steaks to sit at room temperature for at least 15 minutes, or up to 30 minutes, to ensure even cooking.
⏱️ 5 min - 2
Heat a heavy-bottomed skillet (cast iron works best) over high heat until it is smoking hot. Add the olive oil to the pan.
⏱️ 1 min - 3
Carefully place the seasoned ribeye steaks into the hot skillet. Sear for 2-3 minutes per side for a beautiful crust and medium-rare doneness, or adjust cooking time to your preferred doneness. For medium-rare, the internal temperature should reach 130-135°F.
⏱️ 10 min - 4
Once the steaks are seared to your liking, remove them from the pan and immediately place them onto a wooden cutting board. Place a pat of cold butter on top of each cooked steak.
⏱️ 1 min - 5
Carefully pour the hot pan juices and melted fat from the skillet directly over the butter and steaks. This will create a delightful sizzling effect and help melt the butter into the steak.
⏱️ 1 min - 6
Allow the steaks to rest for at least 5 minutes. This is crucial for the juices to redistribute, resulting in a more tender and flavorful steak. During the last 30 seconds of resting, generously sprinkle Norwegian flaky sea salt over the steaks.
⏱️ 5 min - 7
Slice the rested steaks against the grain into desired portions and serve immediately, ensuring each piece gets some of the melted butter and pan juices.
⏱️ 2 min