Pan Seared Ribeye with Garlic Butter

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Pan Seared Ribeye with Garlic Butter

Components:

  1. Two 8–12 oz., roughly 1-inch-thick ribeye steaks
  2. To taste, add salt and black pepper.
  3. Two teaspoons of high-heat cooking oil or vegetable oil
  4. three minced garlic cloves
  5. 1/4 cup of sliced unsalted butter
  6. Two tablespoons of finely chopped fresh parsley (optional for garnish)
  7. One tablespoon of freshly chopped thyme or rosemary (optional for garnish)

Guidelines:

Get the steaks ready:

  • Before cooking, take the ribeye steaks out of the refrigerator and allow them to come to room temperature for about half an hour. They cook more evenly as a result.
  • Using paper towels, pat the steaks dry to guarantee a nice sear. On both sides, liberally season with salt and black pepper.

Warm up the pan:

  • Heat a heavy-bottomed pan (cast iron is ideal) to a very high temperature. When it shimmers, add the vegetable oil and heat.

Sear the steaks.

  • Take care not to crowd the hot pan when you carefully drop the steaks in. As soon as the steaks touch the pan, there ought to be a sizzle.
  • Sear the steaks for 4–5 minutes on the first side, or until a deep brown crust forms, without moving them. For medium-rare, turn the steaks over and sear the other side for an additional three to four minutes, or until you reach your desired doneness.
  • Check the internal temperature of the beef with a meat thermometer; 130°F (54°C) is medium-rare, 140°F (60°C) is medium, and 150°F (66°C) is medium-well.

Add the butter with garlic:

  • Turn the heat down to a medium level. When the butter is added to the pan, it should melt and foam.
  • When the garlic is fragrant and starting to turn golden brown, add it to the pan and mince it. Spoon the garlic butter over the steaks several times to coat them.

Give the steaks a rest:

  • After the steaks are done, move them to a platter and give them a five-minute rest. A tender and juicy steak is achieved by allowing the juices to redistribute while resting.

Serve and garnish:

  • Over the steaks, spoon a little of the pan’s garlic butter.
  • If preferred, garnish with finely chopped fresh parsley and rosemary or thyme.

Advice for the Ideal Ribeye

  • Steaks at Room Temperature: Steaks cook more evenly when they are allowed to reach room temperature.
  • Hot Pan: To get a nice sear, make sure the pan is extremely hot before adding the steaks.
  • Avoid Overcrowding: To prevent the pan temperature from dropping when cooking several steaks, sear them in batches.
  • Resting: For a juicy finish, make sure the steaks are well rested.

Serve your pan-seared ribeye with garlic butter with your preferred sides, like mashed potatoes, fresh salad, or roasted veggies. Savor your rich and delectable feast!

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