Perfect Pan-Seared Ribeye

2. Step-by-Step Instructions

1. Prep the Meat

   Take the steak out of the fridge 30 minutes before cooking. Pat it completely dry with paper towels. Moisture is the enemy of a good crust. 2. Season Heavily

   Rub the salt and pepper all over the steak, including the sides. Don’t be shy—a thick steak needs a lot of salt.

2. Get it Smoking Hot

   Put your skillet (cast iron is best) over high heat. Add the oil. Wait until the oil is just starting to smoke.

3. The Sear

   Carefully lay the steak in the pan. Press it down slightly. Do not move it for 2 to 3 minutes until a deep brown crust forms.

4. The Flip & Baste

   Flip the steak over. Immediately add the butter, garlic, and herbs to the pan.

5. The Butter Bath

   As the butter melts and foams, tilt the pan slightly and use a spoon to pour that hot garlic butter over the steak repeatedly for the last 2 to 3 minutes of cooking.

6. The Rest (Essential!)

   Take the steak out of the pan and put it on a plate. Pour the remaining butter from the pan over it. Wait 10 minutes before cutting it. This keeps the juices inside the meat instead of on your plate.

3. Temperature Guide (The Numbers)

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