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Pan Seared Ribeye Steak Recipe

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4.3 from 60 reviews

This Pan Seared Steak recipe delivers a perfectly cooked, flavorful ribeye steak with a crispy crust and juicy interior. Seasoned with a savory all-purpose blend and finished with butter, garlic, and thyme, this simple stovetop method ensures a restaurant-quality steak at home.

  • Total Time: 20 minutes
  • Yield: 2 servings

Ingredients

Steak

  • 2 lbs. Ribeye steak, organic (You can also use New York Strip Steak or Top Sirloin Steak)
  • 1 tablespoon Extra virgin olive oil
  • 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend—see Notes)
  • 1 ½ tsps sea salt
  • 2 Tbsps unsalted butter
  • 3 garlic cloves, peeled and halved
  • 2-4 Fresh thyme sprigs (You can also use rosemary sprigs)

Optional Garnish

  • Steak sauce

Instructions

  1. Prepare the Steak: Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking to ensure even cooking.
  2. Season the Steak: Pat the steak dry with paper towels. Rub the steak with 1 tablespoon of extra virgin olive oil, then evenly coat both sides with 2 teaspoons of the On Everything All-Purpose Blend and 1 ½ teaspoons of sea salt to enhance the flavor and create a nice crust.
  3. Heat the Pan: Place a heavy skillet or cast iron pan over medium-high heat and allow it to get very hot, almost smoking, to ensure a good sear on the steak.
  4. Cook the Steak: Place the steak in the hot pan and sear for about 3-4 minutes on one side without moving it, until a brown crust forms. Flip the steak and add 2 tablespoons of unsalted butter, 3 halved garlic cloves, and 2-4 fresh thyme sprigs to the pan.
  5. Baste the Steak: Tilt the pan slightly and, using a spoon, continuously baste the melted butter and aromatics over the steak to infuse flavor and keep it moist. Cook for an additional 3-4 minutes or until desired doneness is reached (about medium rare to medium).
  6. Rest the Steak: Remove the steak from the pan and transfer it to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute for a juicy steak.
  7. Serve: Slice the steak against the grain and optionally garnish with your favorite steak sauce before serving.

Notes

  • For the On Everything All-Purpose Blend: Combine 1 part garlic powder, 1 part onion powder, 1 part dried parsley, 1 part sesame seeds, 1 part poppy seeds, and 1 part coarse salt.
  • Letting the steak come to room temperature before cooking promotes even cooking throughout the meat.
  • Use a cast iron skillet for the best searing results as it retains heat well.
  • Adjust cooking time depending on steak thickness and desired doneness (use a meat thermometer if needed).
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://allyumcooks.com/pan-seared-ribeye-steak-recipe/