Description
A reliable way to cook ribeye steak in a pan, with a deep golden-brown crust, a juicy, tender center, and garlic-herb compound butter melted over the top.
Ingredients
For Steak:
- 1 ribeye steak, 1 to 1 1/2 inches thick (about 12 to 18 oz / 340 to 510 g)
- 2 tablespoons (30 ml) refined avocado oil (see Notes for alternatives)
- salt, about 1% of the steak’s weight (see instructions for a 16 oz / 454 g example)
- black pepper (optional): A generous pinch of finely ground black pepper.
For the Garlic-Herb Compound Butter (makes enough for 2 steaks):
- 4 tablespoons unsalted butter, softened (1/2 stick / 56 g)
- 2 cloves fresh garlic, minced or pressed
- 1/2 tablespoon fresh parsley, finely chopped (or 1/2 teaspoon dried)
- 1/2 tablespoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
- A generous pinch of salt and black pepper (about 1/8 teaspoon each)
Tools:
- Wire rack and baking sheet (for dry-brining the steak)
- Pan (cast-iron, carbon steel or heavy-bottomed stainless steel skillet, not nonstick)
- Long-handled tongs
- Meat thermometer (instant-read or leave-in probe thermometer)
Instructions
Prepare the Steak
- Pat the steak dry on all sides with paper towels. Season both sides evenly with salt equal to about 1% of the steak’s weight. For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g) of salt, or roughly:
1 1/2 teaspoons Diamond Crystal kosher salt,
1 teaspoon Morton kosher salt,
or 3/4 teaspoon table salt. - Place the salted steak on a wire rack set over a baking sheet and refrigerate uncovered for 2-6 hours. One hour is the minimum.
- If you don’t have at least 1 hour, skip this step and season the steak right before cooking or after it comes out of the pan.
Make the Garlic-Herb Compound Butter
- Cut the butter into small cubes and place them in a bowl. Let it soften at room temperature until easy to mix but not melted. For a quicker option, microwave it in 5-second bursts, checking after each one so it doesn’t melt.
- Add the parsley, rosemary, garlic, black pepper, and salt. Mash and stir with a fork until well combined.
- Taste and adjust the seasoning as needed. Cover the bowl and refrigerate until ready to use.
Preheat the Pan
- If dry-brined, take the steak out of the fridge 15 minutes before cooking. Set out the compound butter at the same time.
- Turn on the exhaust fan or crack a window.
- Heat a heavy skillet over medium-high heat for 3-4 minutes. Add 2 tablespoons high-smoke-point oil and heat for another minute.
- While the pan preheats, pat the steak dry once more. Optionally season both sides with finely ground black pepper.
- Once the oil starts to smoke, the pan is ready for searing.
Pan-Sear the Ribeye Steak
- Start by holding the ribeye with tongs and searing the edges for 10-15 seconds at a time, rotating the steak as needed.
- Then, lay the steak flat in the pan and continue cooking, flipping every 30 seconds, until it reaches the pull temperature for your desired doneness:
105°F (41°C) for rare,
115°F (46°C) for medium-rare,
125°F (52°C) for medium,
135°F (57°C) for medium-well,
145°F (63°C) for well-done.
See notes for the complete steak temperature chart. - Check the temperature with a thermometer inserted horizontally into the thickest part of the steak, starting after about 3 minutes.
- Once the steak reaches your target pull temperature, transfer it to a board or plate, top with 1-2 tablespoons compound butter, and let it rest for 5 minutes.
Serve the Steak
- After resting, slice the ribeye however you like. If desired, separate the eye from the cap and slice each piece separately.
- Serve with your favorite sides and enjoy.
Notes
Oil/Fat: Use refined avocado oil, refined high-oleic safflower oil, refined high-oleic canola oil, refined canola oil, refined olive oil, refined peanut oil, or ghee (clarified butter). Do not use regular butter for searing (it burns at high heat).
