This pan seared ribeye steak recipe delivers a juicy, tender steak with a golden crust, perfect for a steak dinner at home.
Using a cast iron skillet and high heat, this cooking method ensures the ribeye steak is seared to perfection, locking in flavor and moisture.
With fresh herbs like rosemary and thyme, along with garlic cloves and butter for basting, this recipe creates a steakhouse flavor that elevates your meal. The key to achieving a medium rare internal temperature is to let the steak rest after cooking, allowing the juices to redistribute for a truly satisfying bite.
Understanding the Ribeye Steak
The ribeye steak is a favorite among steak enthusiasts for its rich flavor and tenderness. This cut is known for its marbling, which contributes to its juicy texture and robust taste.
When cooked properly, a ribeye steak can deliver a satisfying experience that rivals any steakhouse meal. The key lies in the cooking method, particularly when using a cast iron skillet, which allows for high heat and even cooking.
For the best results, it’s essential to start with steaks that are at room temperature. This ensures a more even cook and helps achieve that coveted medium rare doneness.
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Boneless or Bone-in Ribeye Steak – Which is Better?
Boneless ribeye steaks are easier for beginners since they cook more evenly and fit better in standard pans. You get more edible meat per pound and can slice them cleanly for perfect portions.
Bone-in ribeyes (sometimes called cowboy steaks) offer slightly more flavor as the bone adds richness during cooking. However, they’re trickier to cook evenly since the meat near the bone stays cooler.
For your first time pan-searing ribeye, choose boneless.
It’s more forgiving with timing and temperature, giving you better results while you learn the technique. Once you’re comfortable, experiment with bone-in steaks for that extra flavor boost.
Preparing for the Perfect Sear
Preparation is crucial when it comes to achieving a perfectly seared ribeye. Begin by seasoning the steak generously with kosher salt and black pepper. This simple steak seasoning enhances the natural flavors of the meat.
Next, allow the ribeye to rest at room temperature for about 30 minutes before cooking. This step is vital for even cooking and helps render the fat effectively during the searing process.
Once seasoned and rested, the ribeye is ready for the hot pan. Using a heavy skillet, such as a cast iron skillet, is ideal for this cooking method.
Cooking Method: Searing to Perfection
To achieve that golden crust, heat the cast iron skillet over medium high heat and add a splash of olive oil. The oil should shimmer and be just about to smoke before adding the steak.
Carefully place the ribeye in the hot pan, allowing it to sear without moving it for about 4-5 minutes. This creates a perfect sear on one side.
After flipping the steak, add smashed garlic cloves, fresh thyme, and rosemary to the skillet. The aromatic herbs will infuse the steak with flavor as you baste it with melted butter.
Monitoring the Internal Temperature
Using a meat thermometer is essential for checking the internal temperature of the steak. For a medium rare finish, aim for 130°F (54°C).
After flipping the steak, continue to baste it with the butter and herbs for an additional 3-5 minutes. This not only enhances the flavor but also helps in achieving a juicy, tender steak.
Once the desired temperature is reached, remove the steak from the skillet.
The Importance of Resting
After cooking, it’s crucial to let the steak rest for about 5-10 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite.
During this period, the residual heat will continue to cook the steak slightly, achieving the perfect finish.
Once rested, slice the ribeye against the grain to maximize tenderness and serve it with the basting butter and fresh herbs on top.
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Serving Suggestions for a Steak Dinner
Pair your beautifully seared ribeye steak with sides that complement its rich flavors. Consider roasted vegetables or a fresh salad to balance the meal.
A small bowl of garlic butter sauce can also be served alongside for those who enjoy an extra layer of flavor.
The warm and inviting setting enhances the overall dining experience, making it perfect for a special steak dinner at home.
Perfectly Seared Ribeye Steak
This ribeye steak is seasoned with kosher salt and black pepper, then seared in a heavy skillet until the fat is rendered and the steak reaches the desired doneness. The total cook time is about 15-20 minutes, depending on the thickness of the steak and your preferred steak temperature.
Ingredients
- 2 boneless ribeye steaks, at room temperature (trim off large amounts of excess fat)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 garlic cloves, smashed
- 2 tablespoons unsalted butter
- Fresh thyme and rosemary for basting
Instructions
- Prep the Steak: Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes. This helps achieve an even cook.
- Season: Pat the steaks dry with paper towels. Season both sides generously with kosher salt and black pepper.
- Heat the Skillet: Place a cast iron skillet over medium high heat and add the olive oil. Allow the oil to heat until it shimmers and is just about to smoke.
- Sear the Steak: Carefully place the ribeye steaks in the hot pan. Sear for 4-5 minutes without moving them to develop a perfect sear.
- Flip and Baste: Flip the steaks and add the smashed garlic cloves, butter, and fresh herbs to the skillet. As the butter melts, spoon it over the steaks to baste them for additional flavor.
- Check Internal Temperature: Use a meat thermometer to check the internal temperature. For medium rare, aim for 130°F (54°C). Cook for an additional 3-5 minutes, basting continuously.
- Remove and Rest: Once the steaks reach the desired temperature, remove them from the skillet and let them rest on a cutting board for 5-10 minutes. This resting time allows the juices to redistribute.
- Serve: Slice the steaks against the grain and serve with the basting butter and fresh herbs on top.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
Nutrition Information
- Servings: 2 servings
- Calories: 650kcal
- Fat: 50g
- Protein: 45g
- Carbohydrates: 0g
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