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!
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.
Ingredients for this Ribeye Steak Recipe
- Ribeye: This is a cut from the upper rib cage area with lots of marbling (fat), which means lots of flavor. I used a boneless ribeye, but you can use a bone-in cut if you prefer.
- Salt + Black Pepper: The only spices needed for seasoning.
- Oil: Quality canola or olive oil works best for pan-searing due to their high smoke points.
- Butter: Butter adds so much richness and flavor to finish off the steaks.
- Garlic: Use minced garlic, or garlic powder if you don’t have any cloves.
- Herbs: Fresh rosemary is my favorite herb to finish these ribeyes, but you can use thyme, sage, oregano, or another herb.
Tips for Success
- The perfect ribeye steak starts with quality, so I recommend visiting the meat counter of your local grocery store to find the best cut for you. Look for something with a lot of marbling–those streaks of fat means more tender steaks.
- I love the simplicity of using just salt and pepper, but you can also opt for a bold seasoning blend instead; like Italian seasoning, Creole seasoning, blackened seasoning, or herbs de Provence.
- When I have the time (and plan ahead) I start with a simple steak marinade to create an even more tender and flavorful result.
- 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.
- I like to make a compound butter by mixing a few herbs and spices with softened butter–this adds even more flavor!
How to Store and Reheat
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 baked potatoes, crispy roasted broccoli, and a glass of red wine! Adding some garlic butter shrimp to the meal really makes it feel gourmet, and for special occasions, I make a classic cheesecake for dessert.
5-Star Review
“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.” – William
How to Cook Ribeye Steak
Equipment
- Cast Iron Skillet
Ingredients
- 2 (1-inch thick) boneless ribeye steaks
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1½ tablespoons canola oil (olive oil works too)
- 2 tablespoons unsalted butter divided (¼ stick)
- 2 cloves garlic minced
- Chopped fresh rosemary optional, for garnish
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 teaspoon kosher salt, ½ teaspoon ground black pepper
- When the skillet is very hot, add in the oil. Then, place the steaks in the pan.1½ tablespoons 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 tablespoons 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.
Becky’s Tips
- Look for a ribeye with plenty of marbling for the most tender steaks.
- If using frozen ribeyes, let them thaw completely overnight in the refrigerator before using.
- Be sure to preheat the pan until it is smoking for the best sear.
- 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.
- Let the steaks rest for at least 10 minutes before slicing to lock in the juices.
- Slice the steaks against the grain for the most tender bite.
- 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 beginning–this will help 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 teaspoon of kosher salt and ½ teaspoon of ground black pepper.
Sear Steaks: Once the skillet gets very hot, add 1½ tablespoons of 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: Then flip the ribeye steaks 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).
Add Butter: Top each steak with 1 tablespoon of unsalted butter and a sprinkle of minced garlic and chopped rosemary, if desired.
Rest and Serve: Transfer the seared ribeyes to a plate or cutting board and let it rest for 10 minutes before serving. Slice against the grain for the most tender bites!
Ribeye steaks are cut from the rib section of the cow, between ribs 6 and 12. This area has a lot of veins of fat, so ribeyes are known for their rich marbling and juicy flavor.
That’s up to personal preference! I love it prepared both ways. Try my grilled ribeye recipe next and compare them for yourself!
While I don’t call for marinating these ribeyes, you certainly can! Feel free to marinate them in your favorite blend for 1-2 hours before cooking them.
That depends on how you like your steak cooked. For medium ribeyes, which is how I like mine, cook them to 145°F.
To keep your ribeyes juicy, cover them in foil and let them rest for at least 10 minutes before slicing them. This will lock in the moisture and flavor!
Ribeyes can be tough from either over or under-cooking them! If you overcook your ribeyes, all of the fat will melt out, removing all of the moisture. If you undercook your ribeyes, the fat will not have enough time to break down, and this will make the steak chewier.
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