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Is there anything more enticing than a perfectly pan-seared ribeye steak? If there is, I don’t need to know about it! This juicy steak is cooked in a cast iron pan over medium-high heat in under 10 minutes, then topped with compound butter and fresh herbs. Before you know it, you’ll know how to cook a ribeye steak that rivals your favorite steakhouse!
5-Star Review
“These directions were perfect. Our steak turned out excellent! The herbed butter on top of the finished steak was great!” – Laura
Easy Ribeye Steak Recipe
There’s nothing I love more than a good steak dinner, and ribeye is one of my favorite types to cook because it’s extra tender. Pan-searing is my recommended method for ribeye because it cooks so fast, allowing the natural marbling to melt and infuse rich flavor, while creating a melt-in-your-mouth texture.
I’m showing you how to cook ribeye steak, but you can use this same pan-seared recipe for filet mignon, New York strip, prime rib, or sirloin steak.
Tips for Beinngers
- Look for a ribeye with plenty of marbling. This will give you the most tender steaks.
- If using frozen ribeye. Let them thaw completely overnight in the refrigerator before using.
- When I have the time and plan. I start with a simple steak marinade to create an even more tender and flavorful result, and marinate the steaks for 1-2 hours before cooking them.
- To keep your ribeye juicy. Cover it in foil and let it rest for at least 10 minutes before slicing it. This will lock in the moisture and flavor.
How to Cook Ribeye Steak
Ingredients
- 2 (1-inch thick) boneless ribeye steaks bone in also works
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp canola oil (olive oil works too)
- 2 tbsp unsalted butter divided (¼ stick)
- 2 cloves garlic minced
- chopped fresh rosemary optional, for garnish, or any herb
Video
Instructions
- Bring the steak to room temperature for about 30 minutes before beginning.2 (1-inch thick) boneless ribeye steaks
- Heat a cast iron skillet on the stove over medium-high heat.
- Season the steak well with plenty of salt and a couple pinches of pepper.1 tsp kosher salt, ½ tsp ground black pepper
- When the skillet is very hot, add in the oil. Then, place the steaks in the pan.1½ tbsp canola oil
- Let them cook for 3-4 minutes to create the initial sear.
- Then, flip it and cook on the other side for 2-3 minutes or until desired doneness. For best results, use a meat thermometer to verify that the steak has cooked to the temperature of your desired level of doneness.
- Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic and rosemary, if desired.2 tbsp unsalted butter, 2 cloves garlic, chopped fresh rosemary
- Transfer the steak to a plate or cutting board and let it rest for 10 minutes before serving.
Equipment
- Cast Iron Skillet
Becky’s Tips
- Steak Temperature Guide
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Pan-Seared Ribeye Steak Step by Step
Prep the steaks: Bring 2 (1-inch thick) boneless ribeye steaks to room temperature for about 30 minutes before you start to cook. This helps them cook more evenly. When ready to cook, heat a cast-iron skillet on the stovetop over medium-high heat. Meanwhile, season the steaks with 1 tsp kosher salt and ½ tsp ground black pepper.
Sear Steaks: Preheat the pan until it is smoking for the best sear. Once very hot, add 1½ tablespoons canola oil. Then, place the steaks in the pan, and let them cook for 3-4 minutes to create the initial sear.
Flip and cook: Turn the ribeye steaks over and cook on the other side for 2-3 minutes, or until they reach your desired doneness. For best results, use a meat thermometer to verify that the steak has cooked to the correct temperature (125°F is rare, 160°F is well done). Do not press the steak as it sears; this will press out all of the juices. Don’t move the steaks around or flip them too many times while cooking; they won’t brown properly if they are moved too much.
Add butter: Top each steak with 1 tbsp of unsalted butter and a sprinkle of minced garlic and chopped rosemary, if desired.
Rest and serve: Transfer the seared steaks to a plate or cutting board and let them rest for 10 minutes before serving. Slice against the grain for the most tender bites.
How to Store
Store leftover pan-seared ribeye in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until the internal temperature reaches 120°F, or in the microwave on 50% power until warmed through.
Freeze beef ribeye steaks in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Knowing how to cook ribeye steaks means I can have my favorite steakhouse-style dinner at home, served with traditional baked potatoes, a side of crispy roasted broccoli, and a glass of red wine! Adding some lobster tails to the meal really makes it feel gourmet, and for special occasions, I make a churro cheesecake for dessert.
More Steak Recipes To Try
- In this Oven Baked Steak recipe, you get juicy and tender steak that’s cooked with melted butter and fresh thyme.
- When I need a quick meal, this Steak and Potatoes recipe is my go-to.
- This Restaurant Steak Recipe with Cilantro Steak Butter is my favorite dinner for Valentine’s Day or any other special night, and it only takes 30 minutes.
I did exactly as the recipe said to do and the steaks were delicious. My husband gave it a 10 star 🌟 😃 Thank you!!
Simply *** THE BEST!!!!!!!!***
Looking for cooking methods for boneless ribeyes and came across this one. So glad I did. Followed instructions to a T. Steaks were tender and very good. Look no further. This is the one to use for your ribeyes!
Perfect! An easy and *very* good preparation
These directions were perfect. Our steak turned out excellent! The herbed butter on top of the finished steak was great!
Delicious!!! Easy detailed instructions. Thank you!!
After bringing the steak to room temperature before cooking, I dry it with paper towels and season with plenty of kosher salt, let it rest another 10 minutes, dry it again and season it again just before cooking. While letting it rest after cooking, I tent it with plastic wrap to keep it warm, deglaze the pan with a couple of ounces of dry white wine, scrape up the “fond”, lower the heat, and add the garlic butter and stir to “mount” the sauce. Stir in the juices from the from the steak just before plating.
This was perfect! I used Kerrygold butter (unsalted). I mixed up 1.5 tsp of sea salt, 1.5 tsp of pepper, 1 tsp of garlic powder, 1 tsp of onion powder and 1 tsp of smoked paprika. Coated both sides and let set while pan heated and cooked them medium.
What if we are making the steaks to serve a few hours later. How would you recommend to cook and attempt to keep at the right temp? Thanks!
You could cook them to rare/medium-rare, then reheat in the pan later, or keep them warm in a 200°F oven for an hour or so!
Thank you!! I used your recipe and directions to try to re-create a statehouse dinner. I had so much fun doing it! Thanks for the help!
So good