The Ultimate Classic Beef Burger
Juicy, deeply browned patties on toasted brioche with melty cheese and a tangy house sauce. Backyard perfection.
🥩 Dinner
Pan-Seared Ribeye with Garlic Herb Butter
A steakhouse-quality ribeye with a deep crust, basted in foaming garlic-thyme butter. Special-occasion easy.
Prep5 min + 30 min rest
Cook12 min
Serves2
LevelMedium
About this recipe
You don't need a grill for an incredible steak. A heavy skillet, high heat and a minute of butter-basting give you a mahogany crust and a juicy, evenly pink interior. Resting is non-negotiable — it's what keeps the juices inside.
Method
Season aheadSeason the steaks all over with salt 30–60 minutes before cooking and leave at room temperature. Pat dry just before searing.
Heat the panHeat a cast-iron skillet over high heat until just smoking. Add the oil.
SearLay in the steaks and cook 3–4 minutes without moving until a dark crust forms. Flip and cook another 3 minutes.
BasteReduce the heat to medium, add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steaks for 1–2 minutes.
Check donenessUse a thermometer: 52°C (125°F) for medium-rare, 57°C (135°F) for medium. Remove from the pan.
Rest and sliceRest 8 minutes on a board, then slice against the grain and spoon over the herb butter.
💡 Tips for success
- Season with pepper after searing if you prefer — it can scorch at high heat.
- Render the fat cap by holding the steak on its edge for a minute.
- Open a window or turn on the extractor fan: proper searing is smoky.
🧊 Storage & leftovers
Refrigerate leftovers up to 3 days. Slice thinly and warm briefly to avoid overcooking.
Cooking times and temperatures are guides — ovens and stoves vary. Always cook meat, poultry, fish and eggs to safe internal temperatures and check labels if you're cooking for anyone with food allergies. See our disclaimer.
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