Perfect Pan-Seared Ribeye Steak with Garlic Butter

Let the ribeye sit at room temperature for about 30 minutes before cooking.
Pat dry with paper towels, then season both sides with salt, pepper, and paprika.
Sear the Steak:

Heat a cast-iron skillet over medium-high heat and add olive oil.
Once hot, place the steak in the pan and sear for 3-4 minutes without moving it. Flip and cook for another 3-4 minutes.
Baste with Garlic Butter:

Reduce heat to medium-low. Add butter, garlic, and rosemary to the skillet.
Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter for about 1-2 minutes.
Check Doneness:

Use a meat thermometer for accuracy:
Rare: 120-125°F
Medium-Rare: 130-135°F
Medium: 140-145°F
Medium-Well: 150-155°F
Remove the steak from the pan when it’s about 5°F below your desired doneness, as it will continue cooking while resting.
Rest and Serve:

Let the steak rest on a cutting board for 5-10 minutes before slicing.
Serve with extra garlic butter and your favorite sides.
Serving and Storage Tips