How to Pan-Sear the Perfect Ribeye at Home
A steakhouse ribeye is easier than you think — the secret is a screaming-hot pan, butter and patience.
A great steak is 90% technique. Start with a well-marbled Kenkō ribeye and follow these steps for an even, caramelized crust.
Before you cook
Take the steak out of the fridge 30 minutes ahead so it cooks evenly. Pat it dry — moisture is the enemy of a good sear.
The sear
Heat a heavy pan until it's almost smoking. Sear 3–4 minutes per side for medium-rare, then add butter and rosemary and spoon it over the steak for the last minute.
Rest, then serve
Rest the steak 5 minutes before slicing so the juices settle. Slice against the grain and finish with flaky salt.
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