Pan-Sear Ribeye Steak with Garlic-Thyme Butter Baste
Pan‑Sear Ribeye Steak with Garlic‑Thyme Butter Baste is a medium American recipe that serves 2. 1400 calories per serving. Recipe by Recipes with Jay on YouTube.
Prep: 1 hr 5 min | Cook: 18 min | Total: 1 hr 38 min
Cost: $13.11 total, $6.56 per serving
Ingredients
- 12 oz Ribeye steak (1 steak, about 1.5‑2 inches thick, room temperature)
- 1 tsp Kosher salt (For seasoning all sides)
- 1 tsp Freshly cracked black pepper (Seasoning and finishing)
- 1 tsp Avocado oil (High‑smoke‑point oil for initial sear)
- 5 tbsp Unsalted butter (Divided: 1 tsp for first side, 2 tbsp during flips, 4 tbsp for butter sauce)
- 1 tsp Unsalted butter (Initial sear butter (included in total above))
- 2 cloves Garlic (Minced)
- 1 Shallot (Finely chopped)
- 2 tsp Fresh thyme (Leaves stripped from stems)
Instructions
Bring steak to room temperature
Remove the ribeye from the refrigerator and let it sit uncovered on a plate for about 1 hour so it reaches room temperature.
Time: PT1H
Pat dry and season
Pat the steak dry with paper towels, then season all sides generously with kosher salt and freshly cracked black pepper.
Time: PT5M
Heat the skillet
Add 1 tsp avocado oil to the dry 12‑inch stainless steel skillet. Set the burner to medium‑high and heat until the oil shimmers, about 3‑4 minutes.
Time: PT4M
Temperature: Medium‑high
First side sear
Add 1 tsp unsalted butter to the hot pan, then lay the steak away from you. Press gently with a spatula for 1 minute, then release and let it cook untouched for another 30 seconds.
Time: PT1M30S
Add butter and flip
Add 1 tbsp unsalted butter, flip the steak with tongs, press gently for 1 minute, then let it cook another 30 seconds without pressure.
Time: PT1M30S
Sear the edges
Using tongs, hold the steak on its side and sear the fat edge for about 30 seconds, then repeat for the opposite edge. Total edge sear about 1 minute.
Time: PT1M
Make garlic‑thyme butter sauce
Remove the steak to a plate. Reduce heat to low and add 4 tbsp unsalted butter, minced garlic, chopped shallot, and thyme leaves. Stir until the butter melts and the aromatics are fragrant, about 2 minutes.
Time: PT2M
Temperature: Low
Baste the steak
Turn off the heat, return the steak to the pan, and spoon the melted butter over the meat continuously for 30 seconds.
Time: PT30S
Rest the steak
Transfer the steak to a cutting board, sprinkle a pinch of cracked black pepper, and let it rest uncovered for 5‑10 minutes before slicing.
Time: PT7M
Nutrition Facts
- Calories
- 1400
- Protein
- 70 g
- Carbohydrates
- 5 g
- Fat
- 110 g
- Fiber
- 0 g
Dietary info: Gluten‑free, Keto, High‑protein, low-carb, keto-friendly, high-protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Ribeye steak: New York strip, Sirloin steak
- Instead of Kosher salt: Sea salt
- Instead of Freshly cracked black pepper: White pepper
- Instead of Avocado oil: Canola oil, Grapeseed oil
- Instead of Unsalted butter: Ghee (for sauce only)
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Shallot: Red onion (1/4 cup, minced)
- Instead of Fresh thyme: Dried thyme (1/2 tsp)
Equipment Needed
- 12‑inch stainless steel skillet
- Tongs
- Spatula (metal or silicone)
- Knife
- Cutting board
- Meat thermometer (optional) (optional)
- Plate or board for resting
Critical Steps — Do Not Skip
- Allow the steak to reach room temperature before cooking.
- Ensure the skillet is properly pre‑heated before adding the steak.
- Press the steak gently during the first minute to develop a crust.
- Baste with garlic‑thyme butter at the end of cooking.
- Rest the steak for at least 5 minutes.
Chef Tips from the Video
- For an extra‑crisp crust, finish the steak with a quick 30‑second sear in a very hot pan after basting.
- Use a meat thermometer: 130°F for medium‑rare, 140°F for medium.
- Slice against the grain to maximize tenderness.
Troubleshooting
Steak sticks to the pan and tears when I try to flip.
Make sure the pan is fully pre‑heated and the butter has melted before adding the steak. Give the meat a full minute before attempting to move it; it will release naturally.
The butter sauce turns brown or burnt.
Reduce the heat to low as soon as you add the garlic, shallot, and thyme. Stir constantly and remove from heat the moment the aromatics are fragrant.
Steak is undercooked in the center.
Let the steak rest at room temperature longer before cooking, or finish it in a pre‑heated oven at 350°F for 3‑5 minutes, checking internal temperature (130°F for medium‑rare).
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat gently.
Room temperature: Do not leave cooked steak at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the steak and let it sit at room temperature up to 2 hours before cooking.
- Mince garlic and chop shallot ahead of time; keep refrigerated.
- The butter‑herb sauce can be prepared in advance and reheated gently before basting.
Last updated: August 20, 2026
