Imagine cutting into a perfectly seared rib eye filet that rivals the most expensive steakhouse offerings - crispy golden-brown exterior, juicy tender center, and bursting with rich, meaty flavor. This isn't just a recipe; it's your ticket to culinary mastery that will transform your home cooking and impress even the most discerning food lovers. Whether you're a novice cook or a seasoned chef, our Perfect Pan Seared Rib Eye Filets method guarantees steakhouse-quality results every single time!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 rib eye filets
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, smashed
- Fresh herbs (thyme or rosemary) for garnish
Instructions
- Remove rib eye filets from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the filets completely dry using paper towels. Moisture prevents proper searing and browning.
- Generously season both sides of the filets with kosher salt and freshly ground black pepper. The seasoning should create a light crust.
- Place a heavy cast-iron skillet or stainless steel pan over high heat. Allow the pan to become extremely hot, which is crucial for creating a perfect sear.
- Add olive oil to the hot pan, swirling to coat the bottom evenly. The oil should shimmer but not smoke.
- Carefully place the seasoned filets into the hot pan. Allow them to sear undisturbed for 3-4 minutes to develop a rich, golden-brown crust.
- Flip the filets using tongs. Immediately add butter and smashed garlic cloves to the pan.
- Tilt the pan and continuously baste the filets with the melted butter and garlic for an additional 3-4 minutes for medium-rare doneness.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove filets from pan and let rest on a cutting board for 5-7 minutes, allowing juices to redistribute.
- Garnish with fresh thyme or rosemary sprigs before serving. The resting period ensures a juicy, tender steak.
Tips
- • Temperature is key! Always let your steaks come to room temperature before cooking to ensure even heat distribution. • Use a heavy cast-iron skillet or stainless steel pan for the best sear and heat retention. • Pat steaks completely dry to achieve that coveted golden-brown crust. • Don't overcrowd the pan - cook steaks in batches if necessary. • Use a meat thermometer for precise doneness. • Let steaks rest after cooking to redistribute juices and maintain maximum tenderness. • Fresh herbs like thyme or rosemary can elevate the final presentation and flavor. • Use high-quality kosher salt and freshly ground black pepper for seasoning. • Basting with butter and garlic adds incredible depth of flavor and helps create a beautiful crust.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
