Perfect Pan-Seared Ribeye Steak with Garlic Butter

Serving: Pair with roasted vegetables, mashed potatoes, or a fresh salad.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven at 300°F until warmed through.
Variations
Reverse Sear: For extra even cooking, bake the steak at 250°F until it reaches 10°F below your target temperature, then sear it in a hot skillet.
Spicy Kick: Add red pepper flakes or a dash of hot sauce to the garlic butter.
Grilled Option: Cook over high heat on a grill for 4-5 minutes per side.
FAQ
Can I cook this steak in the oven?
Yes! Sear it in a pan first, then finish in a 400°F oven for 5-7 minutes until your desired doneness.

What’s the best pan for cooking steak?
A cast-iron skillet works best for even heat and a great crust.

How do I get a better sear?
Make sure the steak is dry before cooking, use high heat, and don’t move it around too much while searing.

Enjoy your perfectly seared ribeye steak!