Description
Experience the pinnacle of American cuisine with this perfectly pan-seared ribeye steak. This recipe combines simple ingredients with expert techniques to create a restaurant-quality steak in the comfort of your own home. The result is a juicy, flavorful steak with a beautifully caramelized crust that will impress even the most discerning steak lovers.
Ingredients
Scale
- 1 (16 oz) USDA Prime or Choice ribeye steak, 1.5 inches thick
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 2 cloves garlic, peeled and smashed
- 2 sprigs fresh rosemary
Instructions
- Remove the steak from the refrigerator 30-60 minutes before cooking to bring it to room temperature.
- Pat the steak dry with paper towels and season generously on all sides with salt and pepper.
- Heat a cast-iron skillet over high heat until it’s very hot, about 5 minutes.
- Add the vegetable oil to the pan and swirl to coat.
- Carefully place the steak in the hot pan and cook for 3-4 minutes without moving, until a golden-brown crust forms.
- Flip the steak and cook for another 3-4 minutes on the other side.
- Reduce heat to medium-low. Add butter, garlic, and rosemary to the pan.
- Tilt the pan slightly and use a spoon to baste the steak with the melted butter for 1-2 minutes.
- Check the internal temperature with a meat thermometer. For medium-rare, remove the steak when it reaches 130°F (54°C).
- Transfer the steak to a cutting board and let it rest for 5-10 minutes.
- Slice against the grain and serve immediately.
Notes
- For best results, choose a well-marbled USDA Prime or Choice grade ribeye.
- Adjust cooking time based on the thickness of your steak and desired doneness.
- Let the steak rest after cooking to allow juices to redistribute, ensuring a juicy result.
- Pair with a bold red wine like Cabernet Sauvignon or a craft beer for the ultimate American steak experience.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 8 oz (half of the steak)
- Calories: 640
- Sugar: 0g
- Sodium: 1200mg
- Fat: 54g
- Saturated Fat: 23g
- Unsaturated Fat: 31g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 170mg
Keywords: American steak, ribeye, pan-seared steak, steakhouse recipe, beef dinner