Pan-Seared Ribeye Steak
These pan-seared ribeye steaks will become a new favorite! Perfectly caramelized on the outside and super juicy on the inside.
Servings: 2
Calories: 250kcal
Ingredients
- 2 1-inch ribeye steaks
- 4 tbsp oil
- Kosher or Sea salt to taste
- Fresh ground black pepper to taste
- Garlic Herb Compound Butter
Instructions
- Pat dry the steaks with a paper towel on both sides and season generously with salt and pepper.
- Add about 2 tbsp of oil to a cast-iron skillet and heat over high heat for about 5 minutes.
- When the skillet begins to smoke, add the ribeye steak to the skillet, and don't touch it. Cook for 5 minutes then flip and cook for another 4 minutes for medium-rare. Using tongs, turn the steak on its side to sear the edges. About 20 seconds on each side.
- Transfer the steak to a plate and cover it loosely with aluminum foil. Allow it to rest for 5 minutes. The steak will continue to cook while it rests.
- Top the steak with garlic butter if desired and enjoy.
Notes
- Medium Rare: 145 degrees F. (Perfect IMO)
- Medium: 155 degrees F.
- Medium Well: 160 degrees F.
- Well Done (no pink inside): 170 degrees F.
Nutrition
Calories: 250kcal | Protein: 1g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 3mg | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg