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

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).