Pan-Seared Ribeye

Get ready for the most luxurious 15 minutes of cooking you’ll ever experience. This pan-seared ribeye isn’t just a steak – it’s a masterclass in creating steakhouse quality right in your kitchen.

The secret lies in our butter-basting technique that creates a gorgeous golden crust while keeping the inside perfectly juicy. With just a few simple ingredients and proper timing, you’ll achieve that coveted combination of caramelized exterior and melt-in-your-mouth center.

Ingredients

For the Steak:

• 2 boneless ribeye steaks (1-inch thick, 10-16 ounces each)
• Kosher salt, to taste
• Black pepper, to taste
• 2 teaspoons extra virgin olive oil

For the Butter Baste:

• 1 tablespoon unsalted butter
• 2 cloves garlic, peeled and crushed
• 2 sprigs fresh rosemary and/or thyme

Steps

1. Remove steaks from refrigerator 20 minutes before cooking. This crucial step ensures even cooking. Pat steaks completely dry with paper towels – moisture is the enemy of a good crust.
2. Heat a cast iron skillet over medium-high heat until it’s smoking hot (about 5 minutes). Season steaks generously with salt and pepper on all sides. Don’t be shy – some seasoning will fall off during cooking.
3. Add oil to the pan and swirl to coat evenly. When the oil shimmers and just starts to smoke, carefully add steaks. They should sizzle immediately on contact. Sear for 3-4 minutes per side until deeply golden brown.
4. Reduce heat to medium. Add butter, garlic, and herbs. As butter melts, tilt pan slightly and use a spoon to continuously baste the steaks with the herbed butter for 1-2 minutes. Target internal temperature: 140-150°F (60-65°C) for medium.
5. Transfer steaks to a cutting board and tent loosely with foil. Let rest for 10 minutes – the temperature will rise another 5-10 degrees. Don’t skip this step or you’ll lose all those precious juices!

Smart Swaps

• Use ghee instead of butter for a higher smoke point
• Replace fresh herbs with 1 teaspoon dried herbs in a pinch

Make It Diabetes-Friendly

• Serve with roasted non-starchy vegetables instead of traditional potato sides
• Keep portions to 4-6 ounces of steak per serving
• Add a side salad with vinaigrette to slow glucose absorption
• Consider having your main meal at lunch rather than dinner

Pro Tips

• Let your cast iron get screaming hot before adding the steaks
• Don’t move the steaks around while searing – let them develop a crust
• Use tongs to flip, never pierce with a fork
• For medium-rare, aim for 135°F (57°C) internal temperature before resting