Dry the steak (important)
Pat both sides very dry with paper towels.
A dry surface = better crust.
Season confidently
Salt both sides generously (and edges). Add pepper.
If you have time: salt 30–60 minutes ahead (even better texture). If not, season right before cooking.
Heat the pan properly
Put skillet on medium-high to high until it’s very hot.
Add oil and swirl. The oil should shimmer.
Sear the first side
Lay steak in the pan away from you.
Don’t move it for 2–4 minutes (depends on thickness) until a dark golden-brown crust forms.
iFl and sear the second side
Cook another 2–4 minutes.
Sear the edges (quick but worth it)
Hold steak with tongs and press edges to the pan for 10–20 seconds per edge.
Optional: butter baste for flavor
Lower heat to medium. Add butter + garlic + herbs.
Tilt pan and spoon butter over the steak for 30–60 seconds.
Finish to doneness (use a thermometer)
If steak is thick, you may need another 1–4 minutes total, flipping every 30–60 seconds for even cooking.
Pull the steak a few degrees before your target because it keeps cooking while resting.
Rest (do not skip)
Rest steak on a plate for 5–10 minutes.
This helps juices redistribute so it stays juicy, not watery.
Doneness Guide (Internal Temperature)
Rare: 120–125°F (49–52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Medium-well: 150–155°F (66–68°C)
Well-done: 160°F+ (71°C+)
Tip: For ribeye, most people love medium-rare to medium for the best tenderness.
Pro Tips (The “Make It Better” Checklist)
Dry steak = better sear. Moisture is the enemy of crust.
Hot pan first, oil second.
Flip with tongs, not a fork (fork can let juices escape).
If smoke gets intense, slightly reduce heat—but keep it hot enough to sear.
Slice against the grain for tenderness.
Common Mistakes to Avoid
Moving the steak too soon (prevents crust).
Cooking straight from very cold (can cook unevenly).
Skipping rest time (juices run out when cut).
Overcrowding the pan (steak steams instead of sears).
Easy Serving Ideas
Garlic butter on top while resting
Simple salad or roasted vegetables
Mashed potatoes or rice
A squeeze of lemon over veggies (not usually on the steak itself)
Food Safety Notes
Wash hands and surfaces after touching raw meat.
Use a thermometer if possible—it’s the easiest way to be consistent.
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