If you’re looking for an impressive and delicious steak to serve at home, try this easy recipe for Pan Seared Ribeye. This method is simple to follow and results in a perfectly cooked steak with a crispy crust every time. Melt the garlic herb butter on top and enjoy!
You can make a delicious restaurant-style ribeye steak at home! Use a cast iron pan to make a decadent and flavorful pan seared ribeye steak with butter right on your stove.
Cast iron ribeye steak is the way to go when cooking steak from scratch. A cast-iron pan is a cooking skillet that is made of iron. It has a smooth surface which is ideal for cooking steak.
Cooking oil with a high smoke point is heated until very hot before adding the seasoned steak. Sear on both sides with hot oil to give the the pan seared ribeye steak a classic crust on the outside.
The sear helps to lock in all of the juices so the steak is nice and tender. This makes for a perfect main course to go with a variety of side dishes!
Why You’ll Love This Recipe
- Make restaurant-quality pan fried ribeye steak right at home.
- This skillet ribeye is cooked to perfection in just under an hour including resting time.
- You can season the steak with your favorite herbs and spices.
- Cooking ribeye steak in cast iron skillet is the best way to lock in the natural juices and keep it nice and tender on the inside.
Ingredients You Need
Restaurant quality pan seared ribeye requires just a few basic ingredients and under 30 minutes to cook on the stove after allowing the beef to rest for 20 minutes at room temperature.
- Boneless Ribeye Steaks – You can find quality steaks at your local meat market, or go for a high-quality cut in your grocery store. Make sure they are at least one inch thick. Ribeye steaks have more marbling which helps create that juicy texture.
- Kosher Salt & Pepper – Used to season the steak and enhance the natural flavor to taste.
- Olive Oil & Unsalted Butter – The combination of these two fats make a perfect searing liquid for the steak because olive oil has a high smoke point which “protects” the butter from burning allowing the buttery flavor to seep into the crust.
- Garlic Cloves – Use fresh garlic cloves for a bold garlic flavor.
- Fresh Herbs – A few sprigs of rosemary and/or thyme add a light herb flavor to the steak.
How to Make a Perfect Pan Seared Ribeye
- Take steaks out of fridge. Remove your steaks from the fridge about 20 minutes before cooking.
- Prepare them for searing: Heat up your cast iron pan dry over medium-high heat until very hot. While the pan is heating, pat the steaks completely dry with paper towels, then season with salt and pepper.
- Heat the oil: To the hot pan, add the olive oil and let it heat up until it’s shimmery and thin.
- Sear the steaks: Add the seasoned steaks to the hot oil and cook on each side for 3 to 4 minutes allowing a crust to develop on the first side before flipping. The steak should have a nice crust on the second side as well.
- Add the butter and herbs: Turn the heat down to medium, then add the butter, garlic, and herbs to the pan. Carefully spoon the seasoned oil on top of the steaks for flavor and cook for an additional 1 to 2 minutes or until steaks are at your desired temperature.
- Rest and serve: Remove the steaks from the heat, then transfer them to a cutting board. Place a tent of aluminum foil on top to trap the heat and let them rest for 10 minutes before slicing and serving with your favorite side dishes.
Best Temperature for Ribeye Steaks
The internal temperature of your steak determines how “done” it is. This is a personal preference for everyone. For best results, use a kitchen thermometer or meat thermometer to gauge how cooked your steak is on the inside.
- Medium Rare: 145 degrees F
- Medium: 160 degrees F
- Well Done: 170 degrees F
The steaks will continue cooking slightly while they rest. So keep this in mind when determining how done you want them. They should be removed from the heat when they are 5 to 10 degrees from your desired doneness.
Sear the steaks for three to four minutes on each side, or until a crust has formed for a 1-inch thick steak. If your steak is 2 inches, sear for five to six minutes per side.
Ribeye is delicious pan-seared, grilled, or even baked in the oven. It all depends on your personal preference and what you’re serving it with. However, if you’d like that delicious crunchy crust on the outside, it’s best to pan-sear your ribeye in a cast iron pan.
- “Temp out” the steaks – Before cooking, leave your steaks at room temperature for 20 minutes to “temp out”. This is a method used to help ensure your steak doesn’t get exposed from cold to hot really quickly as this makes the meat tense up and become tough.
- Pat the steaks dry with paper towels before adding any seasoning. This helps to remove any moisture on the surface of the steak so the seasonings will stick and not slide right off.
- Swap cast iron with any heavy duty skillet. If you don’t have a cast-iron pan, you can use any heavy-duty skillet that can withstand high heat for the pan seared ribeye steaks.
- Make sure your pan and oil is hot before adding the steaks. If it’s not hot enough, the steak will stick to the pan and won’t get that nice crispy crust.
- Letting the steaks rest for 10 minutes after cooking is important because it allows the juices to redistribute evenly throughout the steak making it more tender and juicy.
These pan seared steaks are perfect as a main course to any side. Try out these delicious serving suggestions that pair well with rib eye steak below!
- Grilled Lobster Tail – to serve surf and turf style.
- Roasted Zucchini and Squash
- Oven Roasted Beets
- Mango Salad
- Roasted Turnips and Carrots
- Instant Pot Asparagus
- Sautéed Swiss Chard
- Garlic Mashed Potatoes
- Sauteed Mushrooms and Onions
Did you try this pan seared ribeye steak with butter? Leave a recipe rating and review below.
Pan Seared Ribeye
- 2 boneless ribeye steaks, 1-inch thick (about 10-16 ounces each)
- Kosher salt, to taste
- Black pepper, to taste
- 2 teaspoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, peeled and crushed
- 2 sprigs fresh rosemary , and/or thyme
- Remove steaks from the refrigerator 20 minutes prior to cooking.
- Heat a large cast iron pan over medium-high heat until hot. Meanwhile, pat the steaks dry with paper towels and season with salt and pepper.
- Add the olive oil to the pan and swirl to coat. Once the oil is very hot, add the steaks to the skillet and sear them on each side for 3 to 4 minutes, until browned.
- Reduce the heat to medium and add the butter, garlic and herbs to the pan. Carefully spoon the butter sauce over the steak and continue cooking for 1 to 2 minutes, or until the steak is 140 to 150 degres F for medium doneness (or 5-10 degrees from your desired doneness.)
- Transfer the steaks to a cutting board, cover them loosely with foil and allow them to rest for 10 minutes before serving.