Need a last minute idea for a Valentine’s dinner for your meat lovin’ Valentine? Look no further! This Pan-seared ribeye is perfect – tender, juicy, and packed with flavor! I’m fairly new to this pan searing business but think it turned out ah-mazing!
- 1-2 Ribeye steaks (or other variety you will just need to adjust the time)
- 2 Tbs olive oil
- 2 Tbs butter
- 3-4 cloves of garlic
- 7-8 sprigs of thyme
- Montreal Steak seasoning (optional)
- 2 TBS butter (softened)
- 1-2 cloves garlic (pressed, finely minced, or grated using microplane
- 1-2 tsp fresh thyme leaves, removed from stem.
- First, make the garlic-thyme butter, you’ll use this to top the steak after it’s done cooking – YUM! Combine garlic, thyme and butter. Set aside.
- 30 minutes prior to cooking steak set it out on the counter so it can come to room temperature. Season with salt and pepper and favorite steak seasoning if desired. I LOVE Montreal steak seasoning so Iused that! I didn’t use as much as usual because I was planning to add garlic and thyme but I couldn’t resist using a little!
- Heat a cast iron skillet on the stove over high heat. Once pan is hot add 2 Tbs of olive oil. Oil should be shimmering but not yet smoking. Sear meat on each side for 2-3 minutes. After you flip the steak add 2 Tbs of butter to the pan while second side is searing. If cooking more than one steak make sure the steaks are not touching.
- Once seared, top steak with 5-6 sprigs of thyme and 3-4 cloves of garlic and transfer the skillet or other oven proof pan to the oven to finish the cooking process. Once internal temperature reaches your preference remove pan from oven and let steak rest for at least 10 minutes. Top with a dollup of Garlic-Thyme butter.
- Here’s a temperature chart for you!
Medium rare: 130-135
Medium: 140 – 145
Medium well: 150-155
Well done: greater than 160