Beef Ribeye Steak Herbs (Print version)

Pan-seared ribeye enhanced with fresh herbs and garlic, delivering tender, flavorful results.

# Ingredient List:

→ Beef

01 - 2 ribeye steaks (10 oz each), approximately 1 inch thick

→ Herbs & Aromatics

02 - 2 sprigs fresh rosemary
03 - 2 sprigs fresh thyme
04 - 2 cloves garlic, smashed

→ Seasonings

05 - 1 ½ teaspoons coarse sea salt
06 - 1 teaspoon freshly ground black pepper

→ Fats

07 - 2 tablespoons olive oil
08 - 2 tablespoons unsalted butter

# How To Make It:

01 - Remove the ribeye steaks from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels.
02 - Generously season both sides of each steak with coarse sea salt and freshly ground black pepper.
03 - Preheat a large cast iron skillet over high heat. Add olive oil and heat until it shimmers.
04 - Place steaks in the hot skillet and sear each side for 2 to 3 minutes, developing a golden-brown crust.
05 - Lower the heat to medium-low. Add unsalted butter, smashed garlic, rosemary, and thyme to the skillet.
06 - Tilt the pan slightly and use a spoon to baste the steaks continuously with the melted herb butter for 2 to 3 minutes per side, cooking to an internal temperature of 130°F for medium-rare.
07 - Transfer steaks to a plate, loosely cover with foil, and let rest for 5 minutes to retain juices before serving.

# Expert Advice:

01 -
  • The golden crust is restaurant-quality, but it happens right in your own kitchen with zero fuss
  • Fresh herbs and butter create a sauce so good you'll want to spoon every drop over everything on your plate
  • It takes barely 20 minutes from pan to table, making it perfect for weeknight elegance or unexpected guests
  • The resting step guarantees juiciness, so every bite stays tender and packed with flavor
02 -
  • The most common mistake is flipping too early. Those first 2 to 3 minutes are when the crust is forming. Every time you flip, you interrupt that process. Flip once, and only once, until you're ready for the herb basting stage.
  • Room temperature matters more than you think. Cold steak won't develop a proper crust because the outside cooks before the inside reaches the right temperature. This step seems small but changes everything.
  • Don't skip the resting period. It's literally what separates a steakhouse meal from a home-cooked dinner. Those five minutes are non-negotiable.
03 -
  • If you want even more depth of flavor, add a splash of red wine or balsamic vinegar to the pan just before the final basting. It sounds fancy, but it's honestly just letting the acid cut through the richness.
  • Cast iron is your best friend for this recipe because it retains heat so well. If you don't have cast iron, use the heaviest stainless steel skillet you have, but avoid non-stick pans—they don't get hot enough to create a proper crust.

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