pan-seared ribeye steak

Easy Pan-Seared Ribeye Steaks

Last Updated on August 10, 2021

Let us walk you through the steps to quickly sear ribeye steaks. You can use individual ribeyes for this recipe or cut a ribeye roast into smaller steaks. Basted with garlic, butter, shallots, and thyme, these flavorful ribeyes will become one of your favorite dishes.

pan seared ribeye steaks

Pan-Seared Ribeye Steaks

4.17 from 12 votes
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Protein: Beef
Cut: Ribeye Steak
Course: Main Course
Total Time: 20 minutes
Servings: 2


  • 2 ButcherBox Ribeye Steaks
  • kosher salt
  • cracked black pepper
  • 4 ounces unsalted butter (optional)
  • 4 tablespoons olive oil
  • 2 garlic cloves
  • 2 shallots (optional) substitute: ¼ of onion
  • 6 sprigs fresh thyme (optional) substitute: any fresh herbs


  • Turn exhaust fan on high, or open a window. Searing steaks properly can get a little smoky. 
  • Preheat pan on medium-high heat.
  • Season steaks liberally with salt and pepper on all sides.
  • Add 2 tablespoons of olive oil and 1 tablespoon of butter to the pan.
  • When butter begins to brown, add steaks, and press gently on the steak with the tongs to ensure good contact with the pan.
  • Sear steaks on one side for 2 to 3 minutes or until a nice crust develops.  
  • While steaks are searing, smash garlic and rough chop shallots.  
  • Flip steaks and sear for one minute. 
  • Add garlic, shallots, and thyme.
  • Using your spoon, baste steaks with butter, garlic, shallots, and thyme for about one minute.  
  • Remove steaks they reach an internal temperature of 125°F (for medium-rare steaks) and set aside for 8-10 minutes.
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Yankel Polak is the Head Chef at ButcherBox.