Pan-Seared Ribeye Steak With Butter | CookOS

Pan-Seared Ribeye Steak With Butter

Name: Pan-Seared Ribeye Steak With Butter
Prep time: 5 min
Cook time: 10 min
Total time: 25 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 (1 lb) ribeye steak, about 1.5 inches thick; 1 tbsp olive oil; steak seasoning, to taste; 2 tbsp butter; 1 tbsp olive oil; 1 tbsp cold butter

A pan-seared ribeye steak with butter delivers a crispy golden crust and tender, juicy center using a straightforward technique of high-heat searing followed by butter basting. This method prioritizes crust development and precise doneness control for restaurant-quality results at home.

🌍American 🏷️Ribeye 🏷️Steak 🏷️Pan-seared 🏷️Beef Dinner

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

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Ingredients

1 (1 lb) ribeye steak, about 1.5 inches thick
1 tbsp olive oil
steak seasoning, to taste
2 tbsp butter
1 tbsp olive oil
1 tbsp cold butter

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Instructions

1
Coat the ribeye steak with 1 tbsp of olive oil. Season generously on all sides, including the fat cap, with your favorite steak seasoning.
2
In a skillet over medium-high heat, melt 2 tbsp of butter with 1 tbsp of olive oil.
3
Once the butter is foaming, use tongs to stand the steak on its side and sear the fat cap until it's rendered and golden brown, about 1-2 minutes.
4
Lay the steak flat in the pan and sear for 3-4 minutes per side for medium-rare. Press down gently with a spatula and move the steak around the pan to ensure an even crust.
5
Remove the steak from the skillet and place it on a cutting board to rest.
6
Immediately top the hot steak with pats of cold butter. Let it rest for 5-10 minutes before slicing.
7
Slice the steak against the grain and serve immediately.

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Tips & Notes

Pro tips

Pat the steak completely dry before searing — moisture prevents crust formation and should be removed with paper towels.
Use a preheated cast-iron or heavy-bottomed stainless steel skillet for even heat distribution and superior crust development.
Don't move the steak during the initial sear — leave it undisturbed for 3–4 minutes on the first side to build a golden crust.
Baste with butter and aromatics (garlic, herbs) in the final minute to add flavor and richness without interfering with the sear.

Substitutions

Olive oil → avocado oil or grapeseed oil (neutral flavor, similar smoke point)
Butter → ghee (higher smoke point, rich flavor)
Steak seasoning → kosher salt and black pepper (classic, minimal approach)

Storage & make-ahead

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days; reheat gently in a low oven (275°F) until warmed through to preserve tenderness.

Equipment

cast-iron skillet or heavy-bottomed stainless steel pan · instant-read meat thermometer

Common Questions

How do you know when a ribeye steak is medium-rare?

Use an instant-read meat thermometer — medium-rare registers 130–135°F internal temperature. Alternatively, use the touch method: the steak should feel like the fleshy area between your thumb and forefinger when relaxed.

Why is resting the steak important after cooking?

Resting for 5 minutes allows carryover cooking to finish and lets juices redistribute throughout the meat, ensuring a tender and juicy final bite rather than dry meat.

What thickness of ribeye steak is best for pan-searing?

A 1.5-inch thick steak is ideal for pan-searing because it develops a good crust while allowing the interior to cook evenly without overcooking the outside.

Can you use butter instead of olive oil for the initial sear?

No — olive oil has a higher smoke point and won't burn at the high temperature needed for a proper sear. Use olive oil for searing, then add butter for basting toward the end.

How long does it take to cook a 1-pound ribeye steak?

A 1.5-inch thick ribeye takes approximately 4–5 minutes per side for medium-rare, depending on pan temperature and desired doneness. Always check with a thermometer for accuracy.