Perfect Pan-Seared Steaks
Thick bone-in ribeyes get a hot skillet sear, a buttery finish, and a short rest for juicy steak with a crisp, savory exterior.
Prep 5 min · Cook 15 min · Total 1 hr 5 min · Makes 2 servings
Ingredients
- 2 bone-in ribeye steaks, at least 1 1/2 inches thick, about 1 pound each
- Kosher salt
- 2 tablespoons oil
- Freshly ground black pepper
- 2 tablespoons butter
- A few thyme sprigs and sliced shallots, optional
Directions
- Blot the steaks well with paper towels, then salt them generously all over. Leave them out at room temperature for at least 40 minutes and as long as 2 hours. If you prefer to season ahead, set them on a plate, or on a rack set over a baking sheet, and refrigerate overnight; take them out of the refrigerator at least 40 minutes before they hit the pan.
- Set a large stainless steel or cast iron skillet over high heat and warm the oil until it is smoking hard. Sprinkle the steaks with pepper, place them in the skillet, and cook them, turning often with tongs or a cooking fork, until a thermometer reads 110 degrees F (43 degrees C) if you want them rare, or 130 degrees F (54 degrees C) for medium; depending on thickness, this will take 6 to 12 minutes, and the steaks will keep cooking a little after they leave the heat. Drop in the butter, along with the thyme and shallots if using, and cook for 2 minutes more.
- Transfer the steaks out of the skillet and cover them loosely with foil. Rest them for at least 5 minutes before serving.