A foolproof pan-searing technique that delivers an even golden crust and deep flavor using pre-salting and butter basting. This method works with bone-in ribeyes at least 1½ inches thick for restaurant-quality results.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.
In a large stainless-steel or cast iron skillet, heat oil over high heat until heavily smoking. Season steaks with pepper, add to pan, and cook, flipping frequently with tongs until well browned on all sides (including edges, which you can sear by holding steaks sideways with tongs) and the internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness.
Add butter and optional aromatics to pan and continue to cook, flipping often, for an additional 2 minutes. Remove from pan and let rest in a warm place for at least 5 minutes before serving.
Store cooled steaks in an airtight container up to 3 days. Reheat gently in a low oven (275°F) or on a cool side of the skillet to avoid overcooking.
Pre-salting draws out moisture initially, then allows the surface to dry and reabsorb salt, seasoning the meat throughout and promoting better browning. Salt 40 minutes ahead or just before cooking; avoid the 15-40 minute window.
Use an oil with a high smoke point such as vegetable, canola, or avocado oil. Avoid olive oil, which smokes at lower temperatures and can burn.
Use a meat thermometer: 120–130°F for rare, 130–135°F for medium-rare, 135–145°F for medium. Remove steaks 5°F below target; they'll rise as they rest.
Yes. Boneless ribeyes or New York strips work with the same technique, though bone-in steaks may take slightly longer to cook through and add flavor.
Butter basting bastes the steak in foaming butter and aromatics, adding flavor and helping cook the top. Begin basting in the final 2–3 minutes of searing for best results.
