The Perfect Steak
This simple technique delivers a deeply flavorful, golden-crusted ribeye—seared in a hot pan, basted with garlic herb butter, and rested to juicy perfection. No grill needed. Just a few pantry staples and 20 minutes for a steakhouse-quality dinner at home.
The Perfect Steak
Servings: 2
Prep time: 10 minutes
Cook time: 8–10 minutes
Rest time: 5–10 minutes
Ingredients:
- 1 boneless ribeye steak (1.25–1.5 inches thick, about 1–1.25 lb)
- Kosher salt
- Freshly ground black pepper
- 1 tbsp neutral oil (like grapeseed or canola)
- 2 tbsp unsalted butter
- 3–4 garlic cloves, smashed
- 2–3 sprigs fresh thyme or rosemary
Instructions:
- Prep the Steak: Pat steak dry with paper towels. Season generously on all sides with salt and pepper. Let sit at room temperature for 30 minutes.
- Sear the Steak: Heat a cast iron skillet over medium-high heat until very hot, just shy of smoking. Add oil and lay the steak in the pan.
- Get the Crust: Sear for 2–3 minutes without moving until a golden crust forms. Flip and sear the other side for another 2–3 minutes.
- Butter Baste: Reduce heat to medium. Add butter, garlic, and herbs. Tilt the pan and baste the steak with melted butter for 2–3 minutes, flipping once more if desired.
- Check Doneness: Use a thermometer for desired doneness:
Rare: 120–125°F
Medium-rare: 130–135°F
Medium: 140–145°F** - Rest and Serve: Transfer steak to a cutting board and let rest 5–10 minutes. Slice against the grain and spoon over pan juices.
**Note: The USDA recommends a minimum internal temperature of 145°F for beef with a 3-minute rest.
