Pan-Seared Ribeye at Home
A well-browned ribeye does not require a grill. With a heavy skillet, an instant-read thermometer, and Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, you can build a savory crust and finish the steak to your preferred doneness. Allow about 40 minutes for seasoning and prep, then roughly 15 minutes for cooking and resting; the exact cooking time depends on thickness.
Ingredients
- 1 ribeye steak, 1–1½ inches thick
- Kalmes Famous 2-in-1 Steak Seasoning & Meat Tenderizer, following package guidance
- 1 tbsp high-heat cooking oil
- 2 tbsp butter
- 2 garlic cloves, lightly crushed
- Fresh thyme or rosemary, optional
How to Pan-Sear a Ribeye
- Season: Pat the steak dry and season both sides evenly. Let it rest for about 30 minutes before cooking. If resting longer, keep it covered in the refrigerator. The built-in papain tenderizer acts where it contacts the meat; it is not a substitute for proper cooking.
- Preheat: Warm a heavy skillet over medium-high heat, then add the oil. Turn on the vent and avoid overheating the pan until it smokes heavily.
- Sear: Lay the steak in the skillet and sear until browned, turning to brown the second side. Start checking the thickest part with a thermometer rather than relying on minutes per side.
- Baste: Lower the heat, add the butter, garlic, and optional herbs, and spoon the melted butter over the steak. Continue cooking until it reaches your preferred doneness.
- Rest: Move to a board and rest for about 5 minutes before slicing. For a thick steak, reduce the heat or finish in the oven as needed, checking its internal temperature.
Tips for a Better Crust
Start with a dry steak, leave space in the skillet, and use a thermometer to avoid overcooking. For tougher cuts, slice across the grain. The seasoning adds flavor in one step without requiring a second tenderizer.
Find Kalmes Famous 2-in-1 in the 5.5 oz Retail Bottle for your next steak night.
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