🥩 How to Pan-Sear a 1.25" Bone-In Ribeye Steak (Medium Rare)

 Ingredients:

• 1 Bone-In Ribeye Steak (about 1.25 inches thick)

• Kosher salt or sea salt

• Freshly ground black pepper

• High smoke point oil (e.g. canola, grapeseed, or beef tallow)

• 1 tbsp unsalted butter

• 2–3 garlic cloves (lightly crushed)

• Fresh rosemary or thyme (optional)

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 Step 1: Bring to Room Temperature

Remove steak from the fridge and let it sit at room temperature for 30–60 minutes to ensure even cooking.

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 Step 2: Seasoning

• Pat the steak dry with paper towels.

• Generously season both sides with salt and pepper.

• For enhanced flavor and crust, you can salt the steak 10–30 minutes in advance.

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 Step 3: Searing in a Cast Iron or Heavy Pan

 Preheat the Pan:

Heat your skillet over high heat until it's smoking hot.

 Sear the First Side:

• Add a small amount of oil.

• Lay the steak bone side out, and sear without moving for about 3.5 minutes, until a deep brown crust forms.

 Flip and Add Aromatics:

• Flip the steak.

• Add butter, garlic, and herbs to the pan.

• Sear for another 3 minutes while spooning the melted butter and aromatics over the steak continuously (this is called basting).

 Check Doneness:

• Use an instant-read thermometer to check the thickest part of the steak. For medium rare, aim for an internal temp of 130–135°F (54–57°C).

• If you don't have a thermometer, press the steak—it should feel springy but not too soft.

 Optional Edge Sear:

• Hold the steak with tongs and sear the bone or fat cap side for about 30–60 seconds for extra flavor.

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 Step 4: Rest the Steak

Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing. This allows the juices to redistribute.

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 Step 5: Slice and Serve

• Slice the steak off the bone, then slice against the grain into thick strips.

• Optionally sprinkle with flaky sea salt before serving.

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 Doneness Guide (for 1.25" thick steak):