Pan-Seared Ribeye Steak

Prep

1. Take the steak out of the refrigerator 30–40 minutes before cooking. Pat dry with paper towels on all sides — a dry surface creates a crust, while a wet one steams.

Cooking

1. Season generously on both sides immediately before cooking.
2. Preheat a heavy skillet with oil over high heat until it begins to smoke slightly.
3. Place the steak in the pan and sear for 1.5–2 minutes per side, turning several times, until a uniform dark crust forms. Sear the fat cap separately by pressing it down with tongs for 30–60 seconds.
4. Reduce heat to medium, add butter, crushed garlic, and herbs. Tilt the pan and continuously spoon the foaming butter over the steak for 1–2 minutes.
5. Check the internal temperature with a thermometer inserted into the thickest part: 52–54°C for rare, 55–57°C for medium rare, 60–62°C for medium. Remove from heat 2–3 °C below your target — the temperature will continue to rise while resting.
6. Season with pepper and let the steak rest on a board or warm plate for 5–7 minutes, loosely covered with foil.
7. Slice against the grain and drizzle with the garlic and herb butter from the pan.