Easy Stovetop Steak Recipes
Pan-seared ribeye, basted with garlic butter and herbs, delivers a crusty exterior and juicy center in minutes.
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Servings:
Ingredients
Main Ingredients
- 1.25 lb boneless ribeye steaks about two 10-oz steaks
- 1.25 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tbsp olive oil or another high-heat oil
- 2 tbsp unsalted butter
- 2 tsp minced garlic fresh or jarred
- 1 tsp fresh thyme leaves, chopped or chopped rosemary
- 2 tsp lemon juice fresh-squeezed
Instructions
Preparation Steps
- Pat steaks very dry. Season both sides evenly with salt and pepper.
- Heat a heavy skillet over medium-high until hot, 3–4 minutes.
- Add olive oil and swirl to coat the pan.
- Sear steaks until a deep brown crust forms, 2–3 minutes per side.
- Lower heat to medium. Add butter, garlic, and thyme to the pan.
- Tilt the pan and baste steaks with the melted butter for 1–2 minutes. Cook to desired doneness.
- Splash in lemon juice, then transfer steaks to a plate. Rest 5 minutes, slice, and serve.
Notes
Variation: Swap thyme for rosemary and add a pinch of crushed red pepper while basting for gentle heat. Serving tip: Finish with flaky salt and an extra squeeze of lemon, or serve with chimichurri. Leftovers keep in the fridge up to 3 days; rewarm gently in a skillet with a little butter.
This recipe is an original creation inspired by classic Easy Stovetop Steak Recipes flavors. All ingredient ratios and instructions are independently developed.