Gordon Ramsay's Pan-Seared Garlic Butter Ribeye

Name: Gordon Ramsay's Pan-Seared Garlic Butter Ribeye
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Ingredients: 1 thick bone-in Ribeye steak (approx. 16-18 oz); 3 tbsp unsalted butter; 4 whole garlic cloves, smashed slightly; 3 sprigs of fresh rosemary; 3 sprigs of fresh thyme; 2 tbsp olive oil (high smoke point); 1 tbsp coarse sea salt; 1 tsp freshly cracked black pepper

Gordon Ramsay's ultimate pan-searing method for steak: a thick ribeye basted continuously with butter, garlic cloves, fresh rosemary, and thyme in a screaming-hot cast-iron skillet, creating an exceptional caramelized crust and tender center. This iconic baste technique has become a gold standard for home cooks and Michelin kitchens alike.

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Recipe report: Gordon Ramsay's Pan-Seared Garlic Butter Ribeye

*_* rich
  .-=====--.
 /  [STE]   \
|  sear   |__
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prep       10 min
cook       12 min
total      22 min
servings   2
protein    62 g
pantry     80/100

categorycelebritydiethigh-proteinlevelmediumkcal840

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Ingredients

1 thick bone-in Ribeye steak (approx. 16-18 oz)
3 tbsp unsalted butter
4 whole garlic cloves, smashed slightly
3 sprigs of fresh rosemary
3 sprigs of fresh thyme
2 tbsp olive oil (high smoke point)
1 tbsp coarse sea salt
1 tsp freshly cracked black pepper

Steps

Remove the ribeye steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat completely dry with paper towels.
Season all sides generously with coarse sea salt and cracked black pepper, pressing the seasoning firmly into the meat.
Heat a large cast-iron skillet over high heat until smoking hot. Pour in 2 tablespoons of olive oil.
Carefully lay the seasoned steak into the pan, searing for 2 to 2.5 minutes without moving it to build a deep crust. Flip and sear for another 2 minutes.
Lower the skillet heat to medium. Toss in the butter, smashed garlic cloves, rosemary, and thyme sprigs.
Tilt the pan slightly and use a large spoon to baste the melted butter continuously over the top of the steak for 2-3 minutes.
Remove the steak from the pan and let it rest on a warm plate for 5-7 minutes before slicing to allow the juices to redistribute.