How to Cook Ribeye Steak

Course: Dinner

Cuisine: American

Prep Time: 5

Cook Time: 5

Rest Time: 10

Total Time: 20

Servings: steaks

Calories: 669kcal

Learn how to cook the perfect pan-seared ribeye steaks right at home!

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.

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°

Storage: Store pan seared ribeye in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.