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Pan-Seared Ribeye Steak (Medium Rare)
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Pan-Seared Ribeye Steak (Medium Rare)

20 minServes 1Nutri-Score C€€€
from @gracekellyanneats15 imports0 cooked
Adapt this recipe

what you need

Ingredients

1 person
  • ribeye steak (about 2.5 cm thick, patted dry)Meat350 g
  • olive oilPantry15 ml
  • garlic powderSpices2 g
  • garlic saltSpices3 g
  • black pepper (freshly ground)Spices2 g
  • salt (extra, for a good crust)Spices3 g
  • butterDairy15 g

per serving

Nutrition

1,062kcal

Carbs
2 g
Proteins
88 g
Fat
78 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Tongs
  • spoon

step by step

Method

  1. Dry and season the steak

    • Pat the ribeye dry with paper towels.
    • Season generously on both sides with garlic powder, garlic salt, plenty of black pepper and extra salt.
    • Flip and repeat on the second side.
    Step 1

  2. Heat the pan

    • Place a large pan over medium-high heat.
    • Add the olive oil and let it get really hot until it shimmers.
    Step 2

  3. Sear the first side

    • Lay the steak in the hot pan; it should sizzle loudly.
    • Cook undisturbed for about 4 minutes to build a crust.
    Step 3

  4. Flip and baste

    • Flip the steak and cook for 2 minutes.
    • Add the butter, tilt the pan slightly and spoon the foaming butter over the steak for the final 2 minutes.
    Step 4

  5. Rest and serve

    • Pull the steak out of the pan while it looks perfect.
    • Let it rest briefly before slicing and serving.
    Step 5
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