Pan-Seared Ribeye Steak with Buttered White Bread
A simple, hearty meal built around tender beef and soft white bread.
Juicy ribeye steak is seared until deeply browned, then rested and sliced for serving alongside soft white bread. This is a quick, satisfying meal with rich beef flavor and a simple bread side to soak up the juices.
Equipment
Ingredients
Main
ribeye steak (raw)
500 g
small white bread loaf (sliced)
1 piece
Seasoning
salt (fine)
2 g
black pepper (ground)
1 g
olive oil
15 ml
butter
20 g
Instructions
Prepare the steak and bread
Pat the ribeye dry, season it evenly, and let it sit briefly at room temperature while you prepare the bread.
Sear the steak
Heat the pan until very hot, add oil, and sear the steak until a browned crust forms on both sides.
Finish and rest
Add butter if using, then rest the steak so the juices stay inside before slicing.
Slice and serve with bread
Slice the steak and serve it with the white bread on the side, using the pan juices or butter if desired.
Storage
Store steak and bread separately for best texture. Reheat the steak gently to avoid overcooking.
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