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  • Writer's pictureNicole Kuhn

Pan Seared Ribeye

The secret tp a good pan seared steak is a smokin' hot cast iron skillet and a well seasoned piece of meat.





  • 1 ribeye

  • kosher salt

  • fresh cracked black pepper

  • 2 tbsp. butter

  • 2 cloves garlic, whole


  • Heat a cast iron skillet over medium-high heat.

  • Pat the steak dry with paper towels- this is key in creating a crispy sear, otherwise moisture will cause the steak to steam and not crisp.

  • Season the steak liberally with kosher salt and fresh cracked pepper. Keep in mind that as soon as the steak hits the pan, you lose about 35% of the seasoning. Do not be afraid to heavily season.

  • Once the cast iron skillet is about to start smoking, season your steak with a touch more salt and pepper and then lay it directly in the pan.

  • Sear the steak for 3-4 minutes and flip. Never flip steak more than once in the pan unless you want to prolog the cooking process. Sear the other side for about 2 minutes. Next, add the butter and garlic to the pan and begin basting the steak with the juices in the pan for about 1-2 minutes until the steak is browned on the outside and medium rare on the inside.

  • Remove from the pan and let rest for about 4-8 minutes before cutting.

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