How to Cook Ribeye Steak
Learn how to cook the perfect pan-seared ribeye steaks right at home!
Servings: 2 steaks
Equipment
- Cast Iron Skillet
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
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.
Video
Notes
- 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
Serving: 1steak | Calories: 669kcal | Carbohydrates: 1g | Protein: 46g | Fat: 54g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1282mg | Potassium: 628mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 4mg