Pan Seared Rib Eye Steak with Smoked Paprika Rub
Elevate your steak night with this Pan Seared Rib Eye Steak with Smoked Paprika Rub—an irresistible combination of bold flavors and perfect searing technique. This recipe features juicy, thick-cut rib eye steaks brushed with olive oil and seasoned generously with a smoky, paprika-infused rub that includes garlic powder, onion powder, and black pepper. Pan-seared to perfection in a cast-iron skillet, the steaks develop a golden crust while being basted with melted butter, fresh thyme, and garlic for added richness. Ready in under 30 minutes, this steak is ideal for a luxurious dinner at home. Serve it whole or sliced, paired with roasted vegetables or creamy mashed potatoes, for a restaurant-worthy experience in your own kitchen. Keywords: pan seared rib eye steak, smoked paprika rub, cast-iron skillet steak, flavorful steak recipe, easy steak dinner.
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Recipe Information
Ingredients
- 2 pieces (10-12 oz each) Rib eye steak
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 4 sprigs Fresh thyme
- 2 whole, smashed Garlic cloves
Instructions
Remove the rib eye steaks from the refrigerator and let them sit at room temperature for 30 minutes before cooking.
In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground black pepper, and salt. Mix well to create the rub.
Drizzle the steaks with 1 tablespoon of olive oil on each side and generously coat with the smoked paprika rub. Massage the seasoning into the meat.
Heat a large, heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot, about 4-5 minutes.
Add 1 tablespoon of olive oil to the pan. Place the steaks in the pan and sear for 2-3 minutes on each side without moving them to create a beautiful crust.
Reduce the heat to medium and add the butter, fresh thyme, and smashed garlic to the pan.
Tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and aromatics for 1-2 additional minutes on each side, or until the desired doneness is achieved (125°F for medium-rare or 135°F for medium).
Remove the steaks from the pan and place them on a plate or cutting board. Cover loosely with aluminum foil and let them rest for 5-7 minutes to allow the juices to redistribute.
Serve the rib eye steaks whole or sliced, garnished with an extra sprinkle of smoked paprika if desired. Pair with your favorite sides for a complete meal.
Nutrition Facts
Calories |
1797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 51.3 g | 256% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.4 g | ||
| Protein | 152.1 g | 304% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 104 mg | 8% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
