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Belle’s Pan-Seared Ribeye Steaks with Rosemary and Garlic, Family-Style

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Whenever Williams Sonoma culinary and Test Kitchen director Belle English has company for dinner, her guests are guaranteed a big, juicy steak with an incredible crust, tender interior and impossibly flavorful bite. To match her success, start with super high-quality meat, preferably local, organic and grass-fed, and pre-salt the steaks, which contributes to a tender finish and good browning. Finally, baste the steaks with butter and aromatics for extra richness and flavor.
 
Traditionally, steaks are cooked in a cast-iron pan. But Belle prefers a nonstick frying pan, as it creates an equally hot surface where the cooking oil pools instead of absorbs into the pan for an even more pronounced sear.

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 to 6

Ingredients

  • 2 bone-in ribeye steaks (each 3/4 to 1 lb/340 to 450 g), preferably grass-fed
  • Kosher salt and freshly ground pepper
  • 1/4 cup (2 fl. oz./60 ml) neutral oil, such as canola
  • 6 Tbs. (3 oz./90 g) unsalted butter, cut into 4 pieces
  • 6 fresh rosemary sprigs
  • 8 cloves garlic, unpeeled and smashed
  • Flake salt, for serving

Directions

Season the steaks all over with kosher salt. Transfer to a plate and refrigerate, uncovered, for at least 4 hours or up to 48 hours. Bring the steaks to room temperature before cooking. Season the steaks all over with pepper.

In a nonstick frying pan large enough to hold both steaks, warm half the oil over medium-high heat until smoking. Add the steaks and cook, without moving them, until a deep brown crust forms, about 3 minutes. Add the remaining oil to the frying pan, then turn the steaks and cook until a brown crust forms on the other side, about 2 minutes.

Using tongs to hold the steaks upright, sear the sides, including the fat cap, until nicely browned and an instant-read thermometer inserted into the center of each steak registers about 118°F (47°C), about 2 minutes. Lay the steaks down in the pan and add 4 Tbs. (2 oz./60 g) of the butter, the rosemary and garlic.

While tilting the pan, use a large, shallow spoon to baste the steaks with the butter, garlic and rosemary, cooking each steak until the internal temperature registers about 125°F (52°C), for rare, about 1 minute. If the rosemary and garlic begin to burn, place them on top of the steaks. Transfer the steaks to a cutting board and let rest for 10 minutes (as they sit, they will continue cooking to medium-rare, 129°F/54°C), then cut into slices and transfer to a serving platter. Add the remaining 2 tablespoons (1 oz./30 g) butter to the pan and stir until melted. Pour the accumulated butter, rosemary and garlic over the top, then sprinkle with flake salt. Serve immediately. Serves 4 to 6.

Reprinted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023).

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