Perfectly Seared Ribeye Steak: Juicy and Flavorful Every Time

Remove steaks from the fridge and let them come to room temperature for 20–30 minutes.

Pat dry with paper towels.

Rub both sides with olive oil and season generously with salt and pepper.

Heat the Pan:

Preheat a heavy skillet (cast iron preferred) over high heat until very hot.

Sear the Steaks:

Place the steaks in the hot pan and sear without moving for 3–4 minutes.

Flip and sear the other side for 3–4 minutes for medium-rare (adjust time for desired doneness).

Optional Flavor Boost:

During the last minute of cooking, add a few smashed garlic cloves and fresh herbs to the pan.

Spoon melted fat over the steaks for extra flavor.

Rest the Steaks:

Remove steaks from the pan and let rest for 5–10 minutes before slicing.

Resting ensures juices redistribute, keeping the steak tender and juicy.

Serving and Storage Tips