The Perfect Pan-Seared Ribeye Steaks are Here!
Sometimes you just need a win. And for me, that win came in the form of two thick, marbled ribeye steaks, pan-seared to perfection in a pool of ghee and rosemary until the crust was just right and the center was pink, juicy, and tender as ever.
This wasn’t a fussy dinner. This was a steak you make when you want something beautiful, delicious, and done right.
The Simplicity of a Good Pan Seared Ribeye Steak
There’s not a lot you need to make a great steak, but here’s what I used:
- My cutting board
- My Avery chef knife (affiliate link)
- And my trusted T-fal frying pan with a wide, even base that holds heat like a pro
I cleaned my steaks with a little vinegar, patted them dry with paper towels, and let them rest. Then I massaged them with oil and coarse salt—just enough to start drawing moisture and prepping for a crust.
A sprinkle of garlic powder, onion powder, cracked black pepper, and a dash of Worcestershire sealed the deal.
What’s the Difference Between Ghee and Butter?
Let’s talk about it—because it matters, especially when you’re searing a beautiful steak. I used ghee for this recipe, and here’s why:
Ghee is clarified butter—which means it’s been slowly cooked down and strained to remove the milk solids and water. What you’re left with is a pure, golden cooking fat that can handle higher heat without burning. That’s exactly what you want when you’re trying to get a deep, even sear without smoke or scorched flavor. Ghee also adds this rich, nutty undertone that regular butter just doesn’t give.
But if you don’t have ghee? Butter is still good. It’ll get the job done—you’ll just want to watch the heat. Butter burns faster because of the milk solids, so cook it on medium instead of high, or combine it with a little oil to stretch the smoke point.
In short:
- Ghee = high heat, rich flavor, no burning
- Butter = classic taste, just needs gentler handling
Either way, paired with rosemary, you’re about to have something delicious.
How to Know When Your Pan Seared Ribeye Is Done Right
You know a steak’s right when you don’t even think about adding sauce.
I seared each steak until the crust was a deep, rich brown and the internal temp hit 135°F for a perfect medium-rare, or 145F if you like Medium. Let them rest. Slice against the grain. Spoon the rosemary butter from the pan right on top.
Every bite was flavorful, balanced, and juicy—with that herby perfume you only get from fresh rosemary and a good pan sear.
Let’s Be Clear: Steak Is Not Make-Ahead
This is not a dish you prep in advance.
A good pan seared ribeye steak is meant to be eaten fresh, hot, and rested. That’s when it’s magic. Anything else? You’re just reheating memories.
Serve It With… Everything
This pan seared ribeye steak pairs beautifully with:
- Roasted Parmesan Baby Potatoes
- Broccoli Cheddar Ritz Casserole
- Creamy mashed potatoes
- Roasted carrots
- Garlic green beans
- Literally anything that can hold up to a bold, buttery bite
Inspire the Cook
You don’t need a grill or a cast iron skillet to enjoy a good pan seared ribeye. You just need a good pan, the right fat, and the confidence to get that heat high and that sear deep.
Trust your prep. Use coarse salt. Crack the pepper fresh. And let that pan seared ribeye steak with rosemary speak for itself.
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With rosemary, ghee, and love,
—Camille
Pan Seared Rosemary and Herb Ribeye Steaks
2
servings15
minutes10
minutes25
minutesA perfectly pan-seared ribeye, rich with rosemary, garlic, and the deep flavor of ghee. This steak is bold, buttery, and so flavorful it needs no sauce—just a good pan and a few intentional steps to lock in every bite.
Keep the screen of your device on
Ingredients
2 ribeye steaks (about 1 lb each)
1 – 2 tablespoons vegetable oil or olive oil
1½ teaspoons coarse or kosher salt
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground rosemary (or use whole dried and grind in mortar)
1 dash Worcestershire sauce per steak
2 – 3 tablespoons ghee (clarified butter)
2 whole rosemary sprigs
2 – 3 smashed garlic cloves (optional)
Directions
- Clean the steaks: Rinse steaks with water and vinegar, then pat dry thoroughly with paper towels. Wrap steaks in fresh paper towels and let sit for 2–5 minutes to draw out moisture.
- Prep and dry-season: Unwrap steaks, rub lightly with oil, and sprinkle with coarse salt. Let sit for 2 minutes to start drawing surface moisture for better searing.
- Season the steaks: Add cracked pepper, garlic powder, onion powder, ground rosemary, and Worcestershire sauce. Rub in gently and let steaks sit at room temp while prepping sides (up to 40 mins).
- Heat the ghee: In a hot skillet, melt ghee and add rosemary sprigs (and garlic, if using). Let it infuse 1–2 minutes before adding steak.
- Sear the steaks: Add one steak at a time. Sear 3–5 minutes per side depending on doneness (target 135°F for medium rare, 145°F for medium).
- Rest and serve: Let steak rest 5–10 minutes. Spoon rosemary-ghee over the top before slicing.
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