- Bring to Room Temperature
Remove steaks from the fridge 30–45 minutes before cooking for even searing. - Season Generously
Pat dry with paper towels. Rub with olive oil, then season with salt and pepper. Press seasoning into the meat. - Preheat the Pan
Heat a cast-iron skillet or grill pan over high heat for 3–4 minutes. A drop of water should sizzle immediately. - Sear the Steaks
Place steaks in the hot pan without crowding. Sear 2–3 minutes per side until a deep golden crust forms. - Add Butter & Aromatics
Reduce heat to medium. Add butter, garlic, and thyme (or rosemary). Tilt the pan and baste steaks with melted butter for 1–2 minutes. - Check Doneness
Use an instant-read thermometer for your preferred doneness:- Rare: 120–125°F (~6 min)
- Medium-rare: 130–135°F (~8 min)
- Medium: 140–145°F (~10 min)
- Medium-well: 150–155°F (~12 min)
- Rest Before Serving
Transfer steaks to a plate or cutting board. Tent loosely with foil and rest 5–10 minutes to let juices redistribute. - Serve & Enjoy
Slice against the grain. Drizzle with pan butter and herbs. Serve with mashed potatoes, roasted veggies, or a crisp salad.
Juicy, tender, and full of flavor—this ribeye steak recipe brings steakhouse quality right to your own kitchen.
