Pan Seared Ribeye Recipe

December 11, 2018

Make this show-stopping main course for your next date night in. Ribeye turns golden brown when seared in a hot cast iron pan, and a simple mix of herbs, shallots, and butter adds savory flavor. Serve alongside mashed potatoes, roasted Brussels sprouts, or glazed carrots. Pair it with fruity reds like a glass of full-bodied Malbec or medium-bodied Bordeaux for a match made in heaven.

Pan Seared Ribeye

Yield: 2 servings
Active Time: 15 minutes
Total Time: 1 hour


1 Thrive Market Ribeye Steak
Thrive Market Himalayan Pink Salt
Thrive Market Organic Ground Pepper
¼ cup canola oil
3 tablespoons unsalted butter
6 sprigs thyme or rosemary
1 large shallot, finely sliced


Pat steak dry with paper towels and season liberally on all sides (including edges) with salt and pepper. Let steak rest at room temperature for 45 minutes.

In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.

Add butter, herbs, and shallot to skillet and continue to cook. Flip steak occasionally; tilt the pan towards you and use a spoon to baste any light spots with butter. If butter begins to smoke excessively, reduce heat to medium.

Continue flipping and basting until an instant-read thermometer inserted into thickest part of steak side registers 120 to 125°F for medium-rare, 8 to 10 minutes total. Transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes before carving.

Recipe credit: Angela Gaines

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Nicole Gulotta

Nicole Gulotta is a writer, author, and tea enthusiast.


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