Beef Ribeye Steak Herbs (Printable)
Succulent pan-seared ribeye infused with fresh herbs, delivering juicy, flavorful bites in a quick preparation.
# What You'll Need:
→ Beef
01 - 2 ribeye steaks (10 oz each, approx. 1 inch thick)
→ Herbs & Aromatics
02 - 2 sprigs fresh rosemary
03 - 2 sprigs fresh thyme
04 - 2 cloves garlic, smashed
→ Seasonings
05 - 1 ½ tsp coarse sea salt
06 - 1 tsp freshly ground black pepper
→ Fats
07 - 2 tbsp olive oil
08 - 2 tbsp unsalted butter
# Directions:
01 - Remove ribeye steaks from refrigerator 30 minutes before cooking to reach room temperature and pat dry with paper towels.
02 - Generously season both sides of the steaks with coarse sea salt and freshly ground black pepper.
03 - Preheat a large cast iron skillet over high heat until very hot. Add olive oil and heat until shimmering.
04 - Place steaks in the skillet and sear for 2 to 3 minutes per side, forming a golden-brown crust.
05 - Reduce heat to medium-low. Add unsalted butter, smashed garlic, rosemary, and thyme to the skillet.
06 - Tilt the pan and baste steaks continuously with melted herb butter for 2 to 3 minutes per side until internal temperature reaches 130°F (54°C) for medium-rare.
07 - Transfer steaks to a plate, loosely cover with foil, and rest for 5 minutes before serving.
# Cooking Tips:
01 -
- It feels fancy enough for a romantic dinner, but honest enough that you won't stress about getting it perfect—because imperfect steaks seared in herb butter are still absolutely delicious.
- The whole thing comes together in under 25 minutes, which means you can create something truly impressive without spending your entire evening in the kitchen.
- There's something deeply satisfying about mastering this one technique; once you nail a perfect sear and herb basting, you'll find yourself making this again and again.
02 -
- Room temperature meat is non-negotiable. I learned this the hard way after ruining several steaks by cooking them straight from the fridge. The timing never works out—you either get a cold center or a charred outside.
- Resting the steak after cooking seems optional until you skip it once and realize how much juice ends up on your plate instead of in the meat. Once you rest a steak properly, you'll never serve one without resting again.
- The meat thermometer is your best friend, especially as you're learning. 130°F for medium-rare is the sweet spot—pink center, warm throughout, and that perfect balance between rare and medium.
03 -
- Buy the best steak you can afford and don't apologize for it. A quality ribeye with good marbling will be more forgiving and more delicious than a budget cut. This is one place where the ingredient truly matters.
- Invest in a reliable meat thermometer—it removes the guesswork and transforms you from someone who hopes the steak is cooked right into someone who knows it is.
- After you remove the steaks, don't discard that herb butter in the pan. Spoon it over warm bread, roasted potatoes, or vegetables. Nothing goes to waste when something tastes this good.