How to Sear a Restaurant-Grade Ribeye on Your Home Range

You don't need a steakhouse grill to cook a steakhouse ribeye. With one good pan and a little patience, your home range is more than enough. Here's the method we'd cook by.

Which ribeye this is for

This is the straight-sear method, and it is right for any of our ribeyes sliced at around half an inch:

• Classic Gold Ribeye, ₱1,599: 1 kg, 4 cuts at half an inch. Our best seller and the most forgiving steak we carry, which makes it the one to learn this method on.
• Gold Artisan Ribeye, ₱1,649: 3 cuts at half to three quarters of an inch. Higher marbling from higher-end cattle, so it renders a little more freely. Cook it the same way and lean toward the shorter end of every timing below.
• Prime Meltique Ribeye, ₱1,499: 4 cuts at half an inch. It sears beautifully, but the infused tallow behaves differently enough that it has its own guide.

Availability, August 2026: the Gold Ribeye and the Prime Meltique Giant Ribeye are in stock. The Gold Artisan and the Prime Meltique Ribeye are sold out for now, so treat those as a guide for when they return.

If your pack is a Giant Ribeye, either the Classic or the Meltique, you have 1 to 1.5 inch steaks and this method will overcook the outside before the centre is ready. Use the thick-cut reverse sear instead.

1. Start with the right steak

Great searing can't rescue mediocre beef. Begin with a well-marbled cut: our butter-aged USDA Angus ribeye, the Gold Artisan, or a Meltique ribeye all sear beautifully. Thaw it gently in the fridge, then bring it to room temperature for 30–45 minutes before cooking.

2. Dry it, salt it

Pat the steak completely dry with paper towels, because surface moisture is the enemy of a good crust. Season generously with salt (and pepper if you like) just before it hits the pan.

3. Get the pan screaming hot

Use a heavy pan. Cast iron is ideal, but any thick stainless pan works. If you have neither, cooking steak without cast iron covers what changes when the heaviest pan in the house is still a light one. Heat it until it's properly hot, then add a high-smoke-point oil. You want a real sizzle the moment the steak lands; a lukewarm pan steams instead of sears.

4. Sear, don't fidget

Lay the steak down and leave it. For a roughly one-inch cut, give it about 2–3 minutes per side without moving it, so a deep brown crust can form. On our half-inch slices, which is most of the range, closer to 90 seconds to 2 minutes a side is right. Sear the edges too, especially the fat cap.

Cook two slices at a time at most. A crowded pan loses heat and the steaks steam.

5. Baste for that steakhouse finish

In the last minute, add a knob of butter, a smashed garlic clove, and herbs if you have them (a jar of thyme is ₱79). Tilt the pan and spoon the foaming butter over the steak. With a butter-aged, Gold Artisan or Meltique cut, the beef is already fat-rich, so keep it light.

6. Rest, this is non-negotiable

Pull the steak a touch before your target doneness and rest it 5–10 minutes. Resting lets the juices redistribute so they stay on the plate, not the cutting board. Medium-rare is where most of our cuts shine.

If a steak still comes out chewy after all this, the four usual causes of a tough steak covers what to change next time.

Quick doneness guide (°C)

Use a thermometer if you can, and pull early, because carryover heat adds a few degrees during the rest:

• Rare: 48–50°C, cool red centre.
• Medium-rare: 52–54°C, warm red centre, where most of our cuts shine.
• Medium: 57–60°C, pink throughout.
• Medium-well: 63–65°C, a whisper of pink.
• Well done: 68°C+, no pink, not recommended for marbled cuts.

If you are wondering how low is too low, here is whether medium rare steak is safe, and why ground beef is the one exception.

The rest of the range

Different cut in the freezer? Thick-cut Giant ribeyes, Meltique, Saikoro wagyu cubes, T-bone and porterhouse each have their own method. The sides and add-ons have one too. Cooking on a countertop hob rather than a gas range? Searing steak on an induction cooker covers the pan and the power settings that method needs.

Bring home a ribeye worth searing. Order butter-aged USDA Angus or Meltique, delivered cold across CALABARZON and Metro Manila. Restaurant-grade steak, seared at home.