Juicy Pan-Seared Pork Ribeye Steak

This succulent pan seared pork ribeye steak cooks thick marbled pork chops to tender juicy perfection. High skillet searing develops deep caramelized crust. Basting with garlic herb butter enriches every slice.

Pat thick pork ribeye steaks dry and season heavily with coarse sea salt, black pepper, and garlic powder. Sear steaks in smoking-hot cast iron skillet with oil for five minutes per side. Add fresh butter.

Spoon melted herb butter continuously over pork until internal temperature reaches one hundred forty-five degrees. Rest meat five minutes before carving. For a beef alternative, enjoy this delmonico steak recipe.

Natacha

Juicy Pan-Seared Pork Ribeye Steak

Tender and marbled pork ribeye steaks seared in a cast iron skillet with garlic rosemary butter.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 steaks

Ingredients Method

Ingredients

  

Pork Steaks

• 2 steaks (10 oz each) boneless pork ribeye steaks, 1.5 inches thick
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder

Garlic Herb Butter

• 3 tbsp unsalted butter
• 3 cloves garlic, crushed
• 2 sprigs fresh rosemary

Method

 

1. Pat pork ribeye steaks dry with paper towels and season thoroughly with salt, pepper, and garlic powder.
2. Heat olive oil in a heavy cast iron skillet over medium-high heat until shimmering.
3. Add pork steaks and sear undisturbed for 5 minutes until deep golden crust forms.
4. Flip steaks, add butter, crushed garlic cloves, and rosemary sprigs to pan.
5. Spoon melted foaming butter over steaks for 4 minutes until meat thermometer reads 145 degrees.
6. Transfer steaks to a warm board and rest for 5 minutes before slicing.