Pan-Seared Ribeye Steak

Pan-Seared Ribeye Steak With Chicago Steak Seasoning

Make the perfect steakhouse-style Pan-Seared Ribeye Steak at home using Chicago Steak Seasoning. This easy cast iron method delivers a bold crust, juicy center, and restaurant-quality flavor every time.

Ingredients:

• 2 bone-in ribeye steaks, at least 1½ inches thick (about 1 pound each)

• 2–4 tablespoons of Chicago Steak Seasoning (1 for each side of the steaks)

• 2 tablespoons high-heat oil (avocado or canola oil)

• 2 tablespoons butter

• Fresh thyme sprigs and sliced shallots (optional)

Instructions:

1. Pat steaks completely dry with paper towels. Generously coat both sides and edges with Chicago Steak Seasoning, pressing it gently into the meat so it adheres well.

   Let steaks rest at room temperature for 40 minutes to 2 hours.

2. Heat oil in a large cast iron or stainless-steel skillet over high heat until just smoking.

3. Place steaks in the pan and cook, flipping every 30–45 seconds to build a flavorful crust. Sear the edges by holding steaks upright with tongs. Cook until internal temperature reaches: Rare: 110°F Medium Rare: 120–125°F Medium: 130°F.

4. Add butter and optional thyme/shallots to the pan. Tilt the skillet and spoon the melted butter over the steaks continuously for about 2 minutes to enhance flavor and develop that classic steakhouse finish.

5. Transfer steaks to a warm plate and rest for at least 5 minutes before slicing. Slice against the grain and serve immediately.

Suggested Sides & Wine Pairings:

• Cabernet Sauvignon: Big, bold, and structured — the tannins in a Cab cut through the richness of ribeye perfectly. Dark fruit + subtle oak complements the savory, peppery notes in your Chicago Steak Seasoning.

• Old Fashioned: If you want a cocktail option, this is it. The bourbon’s warmth and slight sweetness balance the steak’s savory crust, especially if you finish it with butter in the pan.

• Garlic Herb Roasted Potatoes: Crispy on the outside, fluffy on the inside — a classic steakhouse side that soaks up all those buttery pan juices.

• Creamed Spinach: Rich and velvety with just enough freshness to balance the bold steak flavors. This gives total steakhouse energy.

• Grilled Asparagus with Lemon: A lighter, brighter option that adds contrast to the richness of the ribeye. A squeeze of lemon at the end keeps everything balanced.

Tips:

• Start with a dry steak for the best crust: Pat the steaks completely dry before seasoning. Moisture is the enemy of a good sear. A dry surface + high heat = that deep, steakhouse-style crust Chicago Steak Seasoning deserves.

• Let the steak come to room temperature: Take the steaks out at least 40 minutes before cooking. This helps them cook more evenly and prevents a cold center with an overcooked exterior.

• Don’t skip the rest time: After cooking, let the steak rest for 5–10 minutes before slicing. This allows the juices to redistribute, keeping the steak tender and juicy instead of running all over the cutting board.

• Pro Tip: Thicker steaks (at least 1½ inches) give you a better crust while keeping the center juicy. If using strip, porterhouse, T-bone, or tenderloin, follow the same method.