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.
PAN SEARED RIBEYE
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.