Pan Seared Ribeye Steak


  • 1 (16 oz) beef ribeye steak 
  • 1 tsp canola oil 
  • 1/2 tsp coarse salt 
  • 1/4 tsp freshly cracked black pepper 
  • 3-4 thyme sprigs 
  • 2 garlic cloves, partially crushed 
  • 2 tbsp butter 


  1. Place a cast iron skillet in oven and preheat to 450 degrees. 
  2. Brush both sides of steak with oil and season with salt and pepper. 
  3. When oven is heated, carefully remove pan and place on stovetop over medium-high heat. 
  4. Place steak in skillet and sear for 2 minutes. 
  5. Flip, top with garlic and thyme and place skilled back in the oven for 6-7 minutes. 
  6. Put skilled back on stovetop over low heat. 
  7. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. 
  8. Confirm doneness with an instant read thermometer and pull from skillet at 120-125 degrees for medium rare. 
  9. Let rest five minutes and coat with browned butter before serving. 

This technique creates a great charred steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.