Classic Pan Seared Ribeye Steak with Garlic and Thyme
Let this sizzling recipe for a Classic Pan Seared Ribeye Steak be your guide! Learn how to cook a Ribeye steak in a frying pan or skillet, on the stove.
Note: This technique creates a great mouth watering charred steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.
2 (12oz) Certified Angus Beef ® Delmonico Ribeye steaks
Cast iron skillet (similarly substitute any oven-proof heavy stainless-steel skillet)
1 ½ teaspoons peanut or canola oil
1 teaspoon coarse kosher salt
1/2 teaspoon freshly cracked Kampot Whole Black Peppercorns (similarly substitute other freshly cracked black pepper)
4-5 thyme sprigs
3 garlic cloves, partially crushed
3 tablespoons butter
Preheat oven to 450°F. While oven is preheating, place skillet in oven.
Brush both sides of the steaks with oil and then season with salt and pepper (or try with our Signature Seasoning Tin). Once oven is heated, carefully remove skillet and place on the stovetop over medium heat.
Place Ribeye steaks in the skillet and sear for 2 minutes then flip and top with garlic and thyme. Place skillet back in the oven for 6 to 7 minutes.
Once steaks have cooked in the oven, put skillet back on the stovetop over low heat. Flip steaks and top with butter (1 ½ tablespoons of butter per steak). Carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steaks for 1 to 3 minutes. Confirm doneness with an electronic meat thermometer and pull skillet from the stove once steaks reach an internal temperature of 120-125°F for medium rare. Once removed from the heat, let steaks rest for 5 minutes and then coat with browned butter before serving.