Pan-Seared Ribeye

Get ready for the ultimate steakhouse experience right in your own kitchen! This pan-seared ribeye recipe delivers that perfect golden-brown crust and juicy, tender center that steak lovers dream about.

The magic happens when that marbled ribeye hits the screaming hot cast iron, creating an incredible sear while the garlic and thyme-infused butter takes everything to steakhouse-worthy heights. Trust me – this method will revolutionize your steak game forever.

Ingredients

For the Steak:

• 2 boneless ribeye steaks (1-inch thick)
• Kosher salt and freshly ground black pepper to taste

For the Pan Sauce:

• 2 tablespoons avocado oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme

Steps

1. Remove steaks from refrigerator 30 minutes before cooking. This crucial step ensures even cooking from edge to center.
2. Heat a cast iron skillet over medium-high heat for 4-5 minutes. Meanwhile, season steaks generously with salt and pepper, pressing seasonings into the meat. A properly heated pan is essential for achieving that perfect crust.
3. Add oil to the hot pan – it should ripple immediately. Place steaks in pan without touching (overcrowding prevents proper searing).
4. Sear first side for 2 minutes and 30 seconds for medium doneness. The surface should develop a deep brown crust.

Temperature Guide:

• Rare: 125°F (52°C)
• Medium-rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium-well: 150°F (66°C)
• Well done: 160°F (71°C)

1. Flip steaks and immediately add butter, garlic, and thyme. Once butter melts, continually spoon it over steaks for the remaining 2 minutes and 30 seconds.
2. Check internal temperature with a meat thermometer. Remove steaks 5°F (3°C) below target temperature – they’ll continue cooking while resting.
3. Transfer steaks to a plate and tent loosely with foil for 5 minutes. Discard garlic and thyme.
4. Optional: Drizzle remaining garlic-herb butter over steaks before serving.

Smart Swaps

• Use ghee instead of butter for a higher smoke point
• Replace avocado oil with grapeseed oil for a neutral flavor

Make It Diabetes-Friendly

• Pair with non-starchy vegetables like roasted asparagus or sautéed mushrooms
• Limit portion size to 4-6 ounces per serving
• Consider serving with a high-fiber side like cauliflower rice
• Time your meal around physical activity to help manage blood sugar response

Pro Tips

• Let your cast iron get properly hot – water droplets should dance and evaporate instantly
• Don’t move the steaks during the initial sear – this ensures proper crust formation
• For extra flavor, dry-brine steaks with salt for 4-24 hours before cooking
• Always slice against the grain for maximum tenderness