Pan Seared Ribeye Steak

Pan Seared Ribeye Steak is one of the best cuts of beef for flavor, tenderness, and richness. Pan searing locks in the juicy flavor and ensures a crispy crust! Serve this juicy steak with a salad for the perfect date night or weeknight meal. 

Ribeye steak is my go-to when I want to cook steak for dinner. Thanks to the marbling throughout the beef, it’s loaded with a ton of buttery flavor. It’s naturally tender and easy to cook.

This pan-seared ribeye steak recipe requires just a few ingredients and cooks in a cast iron skillet. I find that a cast iron pan is best for cooking steak because it retains heat, cooking the steak evenly and allowing it develop a nice crust.

Try this quick, no-fuss recipe when you’re in the mood for meaty steak. It’s perfect for a special occasion like Valentine’s Day and date nights. But, it’s also one of my favorite meals for any day of the week. Kids and adults love this simple yet filling meal. 

If you’re looking for more steak recipes, try my Easy Grilled Skirt Steak or Garlic Butter Steak and Potatoes recipes!

Choosing the Best Ribeye

To ensure a ribeye that is tender, juicy and delicious, follow a few tips for selecting the best ribeye.

1. Bone-in vs. boneless: Both options are flavorful and delicious. Some people prefer bone-in ribeye (also called Cowboy steak or Tomahawk steak) because the bone means better flavor retention. It also looks nice for serving with the large bone. But boneless ribeye steaks are great too and will cook more quickly and evenly. Both bone-in and boneless are great choices!
2. Look for good, even marbling: The marbling is the fat. Fat is flavor! Choose a steak that has a good amount of marbling that is evenly distributed. This allows the fat to break down evenly and ensures the best flavor throughout the steak. Avoid any ribeye with large chunks of fat or thick fat caps.
3. Choose a thick steak: Thick steaks give you greater control when cooking, especially for searing. You want a ribeye that is 1 ¼ to 1 ½” thickness. This ensures that it will cook well while developing a nice sear. If the steak is too thin it will cook too quickly and will not develop a nice seared crust.
4. Color, texture, and grade: Choose a fresh steak with bright red meat. Avoid any steak with brown or greyish patches (unless it’s dry aged). At the grocery store, look for USDA Prime or Choice cuts of steak. Or visit your local butcher for better, fresher cuts of steak.

Ingredients You Need

A classic ribeye steak only requires a few simple ingredients to create a mouth-watering dish.

NOTE: The full list of ingredients with measurements is provided in the recipe card below.

• Ribeye Steak: Follow the tips above for choosing the best ribeye steak.
• Oil: Use a neutral, high-heat oil like canola or avocado oil. Olive oil works okay too but is not my preferred oil for cooking steak as it doesn’t have as high of a smoke point.
• Salt and Pepper: To create a really flavorful steak, you only need the basic seasonings of kosher salt and freshly ground black pepper.
• Butter: I always use unsalted butter so that I can control the salt.
• Garlic: Use fresh garlic cloves to add a delicious subtle garlic flavor to the butter.
• Fresh Thyme and Rosemary: Use fresh thyme and fresh rosemary sprigs to add simple flavor to the garlic butter. You can use other fresh herbs like fresh oregano, parsley, or chives, if desired.

How to Pan Sear Ribeye Steak

1. Let the steak rest before cooking: Allow the steak to sit at room temperature for 30 to 45 minutes. This ensures even cooking.
2. Season the steak: Pat the steak dry with paper towels. Season all sides of the steak with salt and pepper.

3. Sear the steak: Heat a cast-iron skillet over medium-high heat until very hot (a drop of water should sizzle instantly). Add the oil to the hot pan and then place the steak down. Do not move it. Sear the steak for 3 to 4 minutes until a deep golden crust forms. If you’re able to, push down so that the steak sears nicely.

TIP: Make sure the pan is hot. A hot pan is key to achieving a nice sear!

4. Continue cooking and add the garlic butter: Flip the steak. Add the butter, smashed garlic, thyme, and rosemary to the pan. As the butter melts, tilt the pan and use a spoon to baste the steak continuously with the melted butter for 2 to 3 minutes.

5. Cook to your desired doneness: Keep basting with the garlic herb butter and flipping until it reaches your preferred doneness. Make sure the steak is seared on all sides of the ribeye for best results.

TIP: Don’t be afraid to flip the steak back and forth here. This helps ensure the steak cooks evenly and gets nice and crisp on the outside with plenty of flavor from the garlic butter sauce.

6. Let the cooked steak rest: Remove it from the cast-iron pan and set aside on a plate or clean cutting board to rest. You always want to let your steak rest for 5 to 10 minutes before slicing. This helps to lock in the juicy flavor.

Steak Cooking Temperatures

Cook your steak to your desired doneness using the temperature chart below. Buy a meat thermometer so that you can check your steak for doneness. The internal temperature inserted into the thickest part of the steak should read the following temperatures when it’s done.

Remove the steak when it’s about 5 degrees away from your desired internal temperature. The steak will cook more as it rests.

• Rare: 120°
• Medium-rare: 130°F
• Medium: 140°F
• Medium-Well: 150°F
• Well Done: 160°F+

Serving Suggestions and Using Leftovers

Steak is a versatile dish because it can be served with a variety of side dishes. I think the perfect meal is a pan seared ribeye steak with a Classic Caesar Salad. The meal is quick and easy but still feels special.

You can also serve the steak with other sides or over a bowl or salad.

• Copycat Chipotle Steak Bowl
• Cilantro Lime Rice
• Cucumber, Tomato and Feta Salad

Storage and Reheating Instructions

Store cooked ribeye steak in an airtight container in the fridge for up to 3 days. Reheat the steak gently in a pan on the stove with a splash of broth, butter or oil to prevent it from drying out.

No matter how or when you make this cast iron ribeye steak, it’s sure to become a favorite!