Pan-Seared Ribeye with Garlic Herb Pan Sauce
Pan-Seared Ribeye with Garlic Herb Pan Sauce
Ingredients
For the Ribeye
- 2 ribeye steaks, about 1 1/4 to 1 1/2 pounds total, 1-inch thick
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Garlic Herb Pan Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Remove the ribeye steaks from the refrigerator at least 30 minutes before cooking to allow them to come closer to room temperature. Pat them very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 2
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it is smoking slightly. Add the olive oil to the hot pan.
⏱️ 2 min
- 3
Carefully place the seasoned ribeye steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare (130-135°F internal temperature), or longer for desired doneness. For a nice crust, avoid moving the steaks too much during searing.
⏱️ 8 min
- 4
Once seared to your liking, remove the steaks from the skillet and place them on a cutting board or plate. Tent loosely with aluminum foil and let them rest for at least 10 minutes. This is crucial for juicy steaks.
⏱️ 10 min
- 5
While the steaks are resting, reduce the heat to medium-low. Add the unsalted butter to the same skillet (do not clean it, the fond is flavor!). Once the butter is melted and foamy, add the minced garlic, chopped rosemary, and chopped thyme. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min
- 6
Pour in the beef broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the Dijon mustard. Bring the sauce to a gentle simmer and cook for 2-3 minutes, or until it has slightly thickened.
⏱️ 3 min
- 7
Taste the pan sauce and adjust seasoning if necessary. Slice the rested ribeye steaks against the grain. Serve the sliced steak immediately, drizzled generously with the garlic herb pan sauce and garnished with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Ribeye with Garlic Herb Pan Sauce
For the Ribeye
- 2 ribeye steaks, about 1 1/4 to 1 1/2 pounds total, 1-inch thick
- 1 tablespoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
For the Garlic Herb Pan Sauce
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Remove the ribeye steaks from the refrigerator at least 30 minutes before cooking to allow them to come closer to room temperature. Pat them very dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min - 2
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it is smoking slightly. Add the olive oil to the hot pan.
⏱️ 2 min - 3
Carefully place the seasoned ribeye steaks in the hot skillet. Sear for 3-4 minutes per side for medium-rare (130-135°F internal temperature), or longer for desired doneness. For a nice crust, avoid moving the steaks too much during searing.
⏱️ 8 min - 4
Once seared to your liking, remove the steaks from the skillet and place them on a cutting board or plate. Tent loosely with aluminum foil and let them rest for at least 10 minutes. This is crucial for juicy steaks.
⏱️ 10 min - 5
While the steaks are resting, reduce the heat to medium-low. Add the unsalted butter to the same skillet (do not clean it, the fond is flavor!). Once the butter is melted and foamy, add the minced garlic, chopped rosemary, and chopped thyme. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 3 min - 6
Pour in the beef broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir in the Dijon mustard. Bring the sauce to a gentle simmer and cook for 2-3 minutes, or until it has slightly thickened.
⏱️ 3 min - 7
Taste the pan sauce and adjust seasoning if necessary. Slice the rested ribeye steaks against the grain. Serve the sliced steak immediately, drizzled generously with the garlic herb pan sauce and garnished with fresh chopped parsley.
⏱️ 2 min