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A simple guide to cooking a juicy ribeye steak with a golden crust using the pan-searing method.
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Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 large ribeye steak (1–1½ inches thick)
  • 1 tbsp high-smoke-point oil
  • 2 tbsp unsalted butter
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Heavy skillet
  • Tongs

Method
 

  1. Bring steak to room temperature and pat dry.
  2. Season generously with salt and pepper.
  3. Heat skillet over medium-high heat and add oil.
  4. Sear steak without moving until crust forms, then flip.
  5. Add butter and baste steak until desired doneness.
  6. Rest steak before slicing and serving.

Nutrition

Calories: 520kcalProtein: 38gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 140mgSodium: 580mgPotassium: 460mgVitamin A: 4IUCalcium: 2mgIron: 22mg

Notes

Let steak rest before slicing to retain juices.

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