Entree: United States – California – Pan-Seared Ribeye with Garlic-Herb Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 11 min

Additional 8 min

Total 30 min

Ingredients

- 4 ribeye steaks, approx. 10 oz (280 g) each
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 tbsp (57 g) unsalted butter
- 4 garlic cloves, smashed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lemon, cut into wedges (optional)

Instructions

1. Remove steaks from refrigerator 30–45 minutes before cooking and pat dry; season both sides with kosher salt and black pepper.
2. Heat a heavy skillet (cast iron preferred) over high heat until smoking hot, add olive oil, then place steaks in skillet and sear without moving 3–4 minutes until a deep brown crust forms.
3. Flip steaks and sear other side 3–4 minutes for medium-rare (adjust time for thickness and desired doneness), then reduce heat to medium-low.
4. Add butter, smashed garlic, thyme, and rosemary to the pan; tilt pan and spoon melted butter and aromatics over steaks (baste) for 1–2 minutes.
5. Transfer steaks to a cutting board and rest 5–10 minutes; squeeze lemon over steaks if using, slice against the grain, and serve with reserved pan juices.