Is there anything more enticing than a perfectly pan-seared ribeye steak? If there is, I don’t want to know about it! This juicy steak is cooked in a cast iron pan over medium-high heat and 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!
What’s in this Ribeye Steak recipe?
The perfect ribeye steak starts with quality. I recommend visiting the meat counter of your local grocery store to find the best cut for you.
- Ribeye: This is a cut form 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. Bring your steaks to room temperature for about 30 minutes before beginning. This will help them to cook more evenly.
- Salt + Black Pepper: Use to taste.
- Oil: Quality canola or olive oil works best for pan-searing.
- 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.
Pro Tips: Fresh rosemary is my favorite herb to finish these ribeyes, but you can use thyme, sage, oregano, or your favorite herb.
Variations on Pan-Seared Steak
While I love the simplicity of salt, pepper, garlic, and a bit of fresh rosemary, you can easily change up the flavor profile of these ribeye steaks.
Swap the salt and pepper for a bold seasoning blend, like Italian seasoning, Creole seasoning, blackened seasoning, or herbs de Provence.
Start with a simple steak marinade to create an even more tender and flavorful result.
Use this same pan-searing process for any other favorite cut of beef like filet mignon, New York strip, prime rib, or a sirloin steak.
Make compound butter by mixing your favorite spices and herbs with butter for extra flavor.
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.
Yes! Due to the amount of fat marbling, properly cooked ribeye steaks are incredibly tender and juicy!
For this recipe, I used boneless, 1-inch thick ribeye steaks. Boneless ribeyes will cook more evenly than bone-in, but bone-in steak is just as delicious!
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.
How to Store and Reheat Beef Ribeye Steak
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 of your steak reaches 120°F, or in the microwave on 50% power until warmed through.
How to Freeze Cast Iron Ribeyes
Freeze ribeye steaks in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
What to Serve with Pan-Seared Ribeye Steak
Try pairing it with classic sides like Creamy Mashed Potatoes, Homemade Coleslaw, and Three Cheese Asparagus, or upgrade your steak by adding Garlic Butter Shrimp for a little surf and turf.
When you have a meal this good, you should never skip dessert. I recommend finishing up with a slice of a decadent Lemon Meringue Cheesecake. Whatever you choose, the simple and delicious flavors of this tender ribeye will go with it.
How to Cook Ribeye Steak
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
Recommended Equipment
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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
