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Pan-Seared Ribeye Steak

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Valentine’s Day is two weeks away, do you know what you are going to make? Maybe you’re looking for something special for your next Date Night? This Pan-Seared Ribeye Steak is just what you’re looking for, and really simple to prepare…I promise. In fact I have the whole meal planned out for you.

Pan-Seared Ribeye Steak with butter, garlic, and rosemary | cookingwithcurls.com

Let’s start with this delicious Pan-Seared Ribeye Steak that is flavored with butter, garlic, and rosemary. Don’t you want to stick your fork through the screen right now? I could have gotten fancy and topped it with a compound butter {like this Roasted Garlic Goat Cheese and Chive or Gorgonzola Butter}, but I wanted to keep things simple. This is a Ribeye we are talking about, the king of beef, lol

This Pan-Seared Ribeye Steak served with a Wedge Salad and Sauteed Zucchini and Carrots is the perfect, easy to prepare Romantic Meal for Two | cookingwithcurls.com

This Pan-Seared Ribeye Steak is Whole 30 and Paleo compliant for those of you that are following those plans.

How to make a Pan-Seared Ribeye Steak:

Pat your steak dry with paper towels and season with sea salt and pepper. Allow steak to sit on the counter for 30 to 45 minutes to bring it up to room temperature.

Pan-Seared Ribeye Steak towel cookingwithcurls.com

Heat a cast iron skillet over medium-high heat until smoking hot. Add the olive oil, stir/tilt to coat the pan.

Add the ribeye steak and cook for 2 minutes without touching it. We want a nice crust to form on the outside of our steak. Flip the steak over and add the butter, garlic, and rosemary…..

Pan-Seared Ribeye Steak sear cookingwithcurls.com

Continue flipping the steak over every 2 minutes and baste with the melted butter.

Pan-Seared Ribeye Steak baste | cookingwithcurls.com

until cooked to your desired temperature. 120 to 125 degrees for medium-rare {5 to 7 minutes} 130 to 135 for medium {8 to 10 minutes}.

Move steak to a serving platter, cover with foil, and allow to rest for 10 minutes before serving.

Dinner is served - Pan-Seared Ribeye Steak with butter, garlic, and rosemary | cookingwithcurls.com

Seriously delicious, and costs way less than what you pay in a restaurant. 🙂

Recipe Notes & Tips

  • Size matters – my steak was 1 1 /2-inches thick and needed about 6 minutes. If your steak is thinner, cook for less time. You can always throw your steak back in the skillet if it is not cooked enough, but you can’t un-cook it!
  • I used the rosemary stalks as a basting brush, that’s why they look so tattered, lol Just remember to grab them with a pair of tongs.
  • If your butter/oil starts to smoke, reduce the temperature.

My meal included: Pomegranate Cherry SpritzerWedge Salad & Sauteed Zucchini and Carrots. That’s right, I skipped the potato this time.

Some additional Steak recipes for Date Night:

And now I am hungry again, lol

Enjoy!!

Pan-Seared Ribeye Steak with butter, garlic, and rosemary | cookingwithcurls.com

Pan-Seared Ribeye Steak

This Pan-Seared Ribeye Steak is basted with butter, garlic, and rosemary for an easy and insanely delicious Dinner for Two!
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Course: Main Course
Cuisine: American
Keyword: steak, ribeye, dinner for two, date night, special ocassion, recipe, whole 30, paleo
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 Servings
Calories: 935kcal
Author: Lisa Johnson

Ingredients

  • 1 ½ pounds ribeye steak (bone- in, 1 1/2 inch thick)
  • sea salt and black pepper (to taste)
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter (clarified butter for Whole 30)
  • 3 large cloves garlic
  • 2 stalks fresh rosemary (or herb of your choice)

Instructions

  • Heat a cast iron skillet until smoking hot.
  • Add the olive oil, stir to coat the pan.
  • Add the ribeye steak and cook for 2 minutes without touching it. We want a nice crust to form on the outside of our steak.
  • Flip the steak over and add the butter, garlic, and rosemary.
  • Continue flipping the steak over every 2 minutes and baste with the melted butter until cooked to your desired temperature. 120 to 125 degrees for medium-rare {5 to 7 minutes}, 130 to 135 for medium {8 to 10 minutes}.
  • Move steak to a serving platter, cover with foil, and allow to rest for 10 minutes before serving.

Notes

  • Size matters – my steak was 1 1 /2-inches thick and needed about 6 minutes. If your steak is thinner, cook for less time. You can always throw your steak back in the skillet if it is not cooked enough, but you can’t un-cook it!
  • I used the rosemary stalks as a basting brush, that’s why they look so tattered, lol Just remember to grab them with a pair of tongs.
  • If your butter/oil starts to smoke, reduce the temperature.
  • Nutrition Facts will be off – you do not eat the bone which is included in the weight of the steak.

Nutrition

Calories: 935kcal | Protein: 68g | Fat: 73g | Saturated Fat: 30g | Cholesterol: 237mg | Sodium: 179mg | Potassium: 911mg | Vitamin A: 430IU | Vitamin C: 0.5mg | Calcium: 24mg | Iron: 5.9mg

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4 Comments

  1. Thank you for sharing such a mouthwatering meal. I will be cooking this for my boyfriend on his birthday next week. I might need to add cayenne peppers because he loves spicy food.

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