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Rib-eye steak seared golden brown, served with fresh herbs and butter
Succulent rib-eye steak with a crispy exterior, finished with fresh rosemary and butter

Pan-seared rib-eye steak

Author: Flavelo
Recipes Main Courses
The Rib-eye is the Holy Grail for steak fans: a cut from the rib section of the beef, made incredibly juicy by the fat eye running through the middle. Cooking it is about precise temperature control: a crust rich in roasted flavours on the outside, and melting meat cooked to the desired degree on the inside. Few spices, maximum meat experience.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 2 servings
🔥 Calories 600 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Heavy-bottomed (cast iron) frying pan
  • Kitchen tongs (not a fork!)
  • Aluminium foil (for resting)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Take the meat out of the fridge 30 minutes before cooking to reach room temperature. Pat dry.

Tip: Cold meat cools the pan, so it steams rather than searing. A dry surface is essential for crust formation.
2 ✓

Heat the pan with the oil until smoking hot. Salt and pepper the meat immediately before placing in the pan.

Tip: The scorching hot pan immediately triggers the Maillard reaction, giving the distinctive roast meat flavour.
3 ✓

Cook the steak for approx. 2-3 minutes per side (for medium-rare). Do not move unnecessarily!

Tip: Let the meat form a crust; it will release from the pan bottom by itself.
4 ✓

In the last minute, throw in the butter, garlic, and herbs, and baste the meat with the foaming butter.

Tip: Butter won't burn at the end but adds a nutty flavour, and basting helps warm the inside of the meat.
5 ✓

Remove, place on a plate, and rest for 5-10 minutes before serving.

Tip: During resting, the fibres relax and the juices distribute evenly.

Recipe FAQ

When should I salt it?
Either immediately before cooking, or 40 minutes before. In the intermediate time, salt draws out water, hindering browning.
Why must it rest?
During cooking, juices flee to the centre of the meat. Resting allows them to flow back nicely between the fibres.

Ingredients

  • 2 pcs Rib-eye steaks (approx. 2-3 cm thick)
  • 2 tbsp Oil (high smoke point, e.g. rapeseed)
  • 1 tsp Coarse salt
  • 1 tsp Freshly ground pepper
  • 2 tbsp Butter
  • 2 cloves Garlic (in skin, crushed)
  • 1 sprig Fresh rosemary or thyme