Pan-Seared Ribeye Steak

Ingredients

• 2 bone-in or boneless ribeye steaks (about 300g / 10oz each, 1 inch thick)
• 2 teaspoons coarse sea salt
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons vegetable oil (high smoke point)
• 3 tablespoons unsalted butter
• 4 garlic cloves, lightly crushed (skin on)
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• Flaky sea salt, to finish

Instructions

1. Remove steaks from the fridge 30–45 minutes before cooking to reach room temperature. Pat completely dry with paper towels.
2. Season generously on all sides with coarse sea salt and cracked pepper. Press the seasoning in gently.
3. Heat a heavy-bottomed cast iron or stainless steel pan over high heat until smoking hot, about 3–4 minutes.
4. Add oil and swirl to coat. Carefully lay steaks away from you into the pan. Do NOT move them.
5. Cook 3–4 minutes until a deep brown crust forms. Flip once. Cook another 2–3 minutes for medium-rare.
6. Reduce heat to medium. Add butter, garlic, rosemary, and thyme. As butter foams, tilt the pan and baste the steaks continuously for 1–2 minutes.
7. Use a meat thermometer: 130°F (54°C) = medium-rare, 140°F (60°C) = medium.
8. Transfer steaks to a cutting board. Rest uncovered for 5–8 minutes — this is non-negotiable.
9. Slice against the grain, pour any resting juices over the top, and finish with flaky sea salt.

Chef's Notes

Resting is the most important step — cutting too early loses all the juices onto the board instead of into the meat.

A cast iron skillet retains heat better than any other pan and gives the best crust.

Ribeye has enough marbling that you don't need much oil — a thin coating is enough.