Pan Seared Rib-eye Steak with Rosemary Butter
This rib-eye sears to a golden crust with a smoky, buttery finish, while staying juicy inside. A foolproof method for steakhouse results at home.
Prep Time: 30 minutes (includes resting)
Cook Time: 2–6 minutes (depending on doneness)
Servings: 4 (4 oz each)
Ingredients
- 2 bone-in ribeye steaks (1¼–1½ inch thick, ~16 oz each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 tsp fresh rosemary, finely chopped
- 2 tsp Stone House seasoning (*or mix: 1 tsp salt + ½ tsp each black pepper + garlic powder*)
Optional Enhancements:
- 2 garlic cloves, smashed (add to butter for basting)
- 1 tbsp bourbon or whiskey (deglaize pan for a quick sauce)
Instructions
1. Prep & Season
- Pat steaks dry with paper towels (critical for crust).
- Rub with seasoning and 1 tsp rosemary per steak. Place on a tray; refrigerate uncovered for 20 minutes (dries surface for better sear).
2. Sear to Perfection
- Heat a cast-iron skillet over medium-high until smoking hot (~5 minutes).
- Add oil, then butter (it will foam). Immediately add steaks.
- Cook untouched for:
- Rare (120°F): 2–3 minutes per side
- Medium (135°F): 4 minutes per side
- Well (150°F): 5–6 minutes per side
- Baste constantly with butter using a spoon (infuses flavor).
3. Rest & Serve
- Transfer to a wire rack (not a plate—prevents sogginess). Tent loosely with foil; rest 5 minutes.
- Slice against the grain, drizzle with pan drippings, and garnish with remaining rosemary.
Pro Tips
- Doneness Test: Use the finger method or a meat thermometer:
- Rare: Soft like cheek
- Medium: Springs back like chin
- Well: Firm like forehead
- No Smoke Alarm? Use avocado oil (higher smoke point).
- Leftovers: Chill whole, then slice cold for steak salads.
Nutrition (per 4 oz serving)
Calories: 347 | Fat: 28g | Carbs: 0g | Protein: 22g