{"id":6706,"date":"2026-04-07T08:05:12","date_gmt":"2026-04-07T08:05:12","guid":{"rendered":"https:\/\/infokothabd.com\/eng\/?p=6706"},"modified":"2026-04-07T08:05:12","modified_gmt":"2026-04-07T08:05:12","slug":"pan-seared-ribeye-steak","status":"publish","type":"post","link":"https:\/\/infokothabd.com\/eng\/pan-seared-ribeye-steak\/","title":{"rendered":"Pan Seared Ribeye Steak"},"content":{"rendered":"<div dir=\"auto\">Ingredients:<\/div>\n<div dir=\"auto\">2 ribeye steaks (1\u20131.5 inches thick)<\/div>\n<div dir=\"auto\">Salt and freshly ground black pepper, to taste<\/div>\n<div dir=\"auto\">1 tablespoon olive oil<\/div>\n<div dir=\"auto\">3 tablespoons unsalted butter<\/div>\n<div dir=\"auto\">3 cloves garlic, smashed<\/div>\n<div dir=\"auto\">2 sprigs fresh rosemary<\/div>\n<div dir=\"auto\">2 sprigs fresh thyme<\/div>\n<div dir=\"auto\">Directions:<\/div>\n<div dir=\"auto\">Remove the ribeye steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.<\/div>\n<div dir=\"auto\">Pat the steaks dry with paper towels, then generously season both sides with salt and freshly ground black pepper.<\/div>\n<div dir=\"auto\">Heat a heavy skillet (preferably cast iron) over high heat until very hot.<\/div>\n<div dir=\"auto\">Add olive oil to the pan, then carefully place the steaks into the skillet.<\/div>\n<div dir=\"auto\">Sear the steaks for about 3-4 minutes on the first side without moving them.<\/div>\n<div dir=\"auto\">Flip the steaks and add butter, garlic, rosemary, and thyme to the pan.<\/div>\n<div dir=\"auto\">Tilt the pan slightly and spoon the melted butter over the steaks continuously for another 3-4 minutes.<\/div>\n<div dir=\"auto\">Cook to your preferred doneness (use a thermometer if needed: 130\u00b0F for medium-rare).<\/div>\n<div dir=\"auto\">Remove steaks from the pan and let them rest for 5-10 minutes before slicing.<\/div>\n<div dir=\"auto\">Serve hot with the pan juices drizzled over the top.<\/div>\n<div dir=\"auto\">Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes<\/div>\n<div dir=\"auto\">Kcal: 520 kcal | Servings: 2 servings<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 2 ribeye steaks (1\u20131.5 inches thick) Salt and freshly ground black pepper, to taste 1 tablespoon olive oil 3 tablespoons unsalted butter 3 cloves garlic, smashed 2 sprigs fresh &hellip; <\/p>\n","protected":false},"author":1,"featured_media":6707,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6706","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/comments?post=6706"}],"version-history":[{"count":1,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6706\/revisions"}],"predecessor-version":[{"id":6708,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/posts\/6706\/revisions\/6708"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media\/6707"}],"wp:attachment":[{"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/media?parent=6706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/categories?post=6706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/infokothabd.com\/eng\/wp-json\/wp\/v2\/tags?post=6706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}