Entrée: United States – Classic Pan-Seared Ribeye Steak

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

Serving Size: 1

Approximate Time

Prep 35 min

Cook 12 min

Additional 5 min

Total 52 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 thick-cut ribeye steak, about 14 oz (400 g) (about 1.5 inches (3.81 cm) thick)
Kosher salt to taste
Freshly ground black pepper to taste
1 tbsp (15 ml) olive oil
2 tbsp (30 g) unsalted butter
2 sprigs fresh rosemary

Show original ingredient measurements

1 thick-cut ribeye steak, about 14 oz (400 g) (about 1.5 inches thick)
Kosher salt to taste
Freshly ground black pepper to taste
1 tbsp (15 ml) olive oil
2 tbsp (30 g) unsalted butter
2 sprigs fresh rosemary

Instructions

1. **Preparation**: Take the ribeye steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. Season both sides generously with kosher salt and freshly ground black pepper.
   
2. **Searing the Steak**: Heat a cast-iron skillet over high heat until smoking hot. Add the olive oil, then gently place the steak in the pan. Sear for about 3-4 minutes on each side to achieve a crusty, golden-brown exterior.

3. **Basting with Butter**: Reduce the heat to medium-low. Add unsalted butter and rosemary sprigs to the skillet. As the butter melts and combines with the oil, spoon the butter over the steak repeatedly for about 2 minutes to infuse it with flavor.

4. **Resting**: Remove the steak from the pan and place it on a cutting board. Tent loosely with aluminum foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat.

5. **Serving**: Slice the ribeye against the grain and serve immediately, topped with the rosemary-infused butter drippings from the pan.

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