Pan-seared Ribeye Steak – Gregcipes

Let the ribeye steak rest until it reaches room temperature.

Pat dry the steak and season both sides with salt and pepper, ensuring to season all sides.

Pour grapeseed oil into a hot pan.

Wait until the oil is hot and then lay the steak down in the pan, ensuring it sizzles upon contact.

Cook the steak for a couple of minutes on one side until a good sear is formed, then flip it over to sear the other side.

Once a good crust is developed on the second side, add a knob of butter to the pan.

Smash 2 cloves of garlic and add them to the pan along with thyme and rosemary.

Let the garlic and herbs fry in the butter for a bit, then baste the steak with the garlicky herb butter mixture for about a minute.

Remove the steak from the pan and let it rest, placing the herbs and garlic on top of it and pouring the pan juices over it.

Allow the steak to rest for as long as it was cooked before serving.

Equipment Needed

Spice Level: