Pan-Roasted Ribeye

Pan-Roasted Ribeye

Main Course 

  • 1


  • Very easy



  • 1 ribeye steak, about 1½ inches thick weighing approximately 20 ounces
  • Kosher salt
  • 1/3 cup canola oil
  • 2 ounces unsalted butter, cubed
  • 4 thyme sprigs
  • 2 garlic cloves, skin on, lightly crushed
  • Finishing salt such as sel gris
  • Freshly ground black pepper


Remove the steak from the refrigerator about an hour and half before you plan on cooking it to allow it to temper. This will help ensure even cooking and better results.

Pat the steak dry with paper towels. After tempering, Heat the All-Clad TK 10” fry pan over high heat. Season the steak generously with kosher salt. Add enough canola oil to cover the bottom of the pan by about 1/8 of an inch. When the oil begins to shimmer and faint wisps of white smoke appear, carefully place the steak into the pan taking care not to splash the oil. Allow the steak to sear to a rich mahogany brown color. Adjust the heat if necessary to prevent burning or to increase the browning. This should take about 2 to 2½ minutes.

Turn the steak over and sear the other side. Remove the steak from the pan and pour out most of the oil. Return the pan to medium high heat and place the steak back in the pan. Add the butter and allow it to melt and foam then add the thyme and garlic. Continually baste the steak with the browning herb butter for about a minute then turn the steak over and baste the other side for another minute. Adjust the heat if necessary, to prevent burning the butter. It should remain a golden color. Rest the steak for at least 10 minutes before serving to allow the juices to reabsorb into the meat. Just before serving, sprinkle a few grains of coarse sea salt over the meat. Season with freshly ground black pepper. Slice and serve.