Pan-Seared Ribeye Steak (Single Serving) 🥩
This recipe guides Maxine through creating the perfect pan-seared bone-in ribeye steak – juicy, tender, and bursting with rich, savory goodness. With simple ingredients and a few expert techniques, she'll elevate a weeknight dinner to restaurant-quality in minutes. Get ready to indulge!
Ingredients
- 1 bone-in ribeye steak about 1.5 inches thick
- Kosher salt & freshly ground black pepper to taste
- 1 clove garlic halved
- 1 –2 sprigs fresh thyme
- 1 tbsp olive oil
- 2 tbsp butter
Instructions
- Bring the steak to room temperature (about 10–15 min).
- Pat dry and season generously with salt and pepper.
- Heat a heavy-bottomed pan on high heat.
- Add olive oil. Sear the fat and bone side first, then sear each flat side until a deep golden crust forms.
- Add garlic and thyme to the pan.
- Lower the heat, add butter, and baste the steak continuously for 1–2 minutes.
- Cook to preferred doneness, using the touch method to test.
- Rest the steak in the warm pan off the heat, occasionally spooning over melted butter.