pan-seared ribeye steak

Easy Pan-Seared Ribeye Steaks

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

4.5 from 2 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

Yankel Polak is the Head Chef at ButcherBox.