How to perfectly sear this flavorful cut in a skillet in less than 10 minutes.
A ribeye steak may seem like an obvious choice to cook for a romantic meal, but it’s honestly so easy that you can make it for dinner whenever you’re in the mood for a tasty steak. With the help of a really hot skillet and a kiss of garlic-herb butter at the end, this seared ribeye steak recipe takes only about 10 minutes on the stovetop. If you want to recreate the steakhouse experience at home, serve it up with a baked potato and a side of creamed spinach.
For a ribeye steak that’s about 1 1/4 inches thick, it will take eight to 10 minutes cooking time on the stovetop over high heat until it registers 120ºF for medium-rare.
If you have a thinner steak, check on it earlier, and if you have a thicker steak, continue searing and flipping the steak until it hits 120ºF, which will take a few minutes longer.
Peel and smash 1 garlic clove. Measure out 1 tablespoon unsalted butter. Have 1 fresh rosemary sprig or 2 fresh thyme sprigs ready.
Heat 2 teaspoons vegetable oil in a medium frying pan or cast iron skillet over high heat until just starting to smoke. Meanwhile, pat 1 ribeye steak dry with paper towels. Season all over with 1/2 teaspoon kosher salt.
Place the steak in the pan and cook, flipping every minute or so, until dark golden brown all over and almost to desired doneness (115ºF in the thickest part), 6 to 8 minutes (reduce the heat slightly if the pan starts to burn). If you want browned sides, stand the steak up on its side with tongs to sear for a minute or two.
Add the butter, garlic, and herbs to the pan. When the butter is melted, use a spoon to baste the steak with the butter as it cooks and continue cooking until desired doneness, 1 to 2 minutes more for medium rare (120ºF in the thickest part).
Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut the steak off the bone if bone-in, then cut into 1/2-inch thick slices. Transfer to a plate. Drizzle any juices from the cutting board over the steak if desired. Sprinkle with some flaky salt and a few grinds of black pepper if desired.