Grammy's Kitchen · Pan-Seared Steak · Perfect Ribeye Steak
One of 16 pan-seared steak recipes we measured
It ranks #3 of 16 for juiciness among the pan-seared steak recipes we compared. 3 cooks on thestayathomechef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 16.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 6% |
| salt | 1% | 1% |
| aromatics | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 624 g | 2 (10-12 ounce) ribeye steaks (at least 1-inch thick) |
| 9 g | 2 teaspoons olive oil |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon black pepper |
| 1 g | 1/2 teaspoon white pepper |
| 28 g | 2 tablespoons resting butter (, or plain butter) |
Method: 5 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These are such excellent directions! I did the reverse sear and the steaks came out perfectly!” — a cook, 5.0★
“I’ve tried this recipe twice, and each time the steaks come out absolutely fantastic!” — a cook, 5.0★