Pan Seared Ribeye Steak

Ribeye steak on a cutting board sliced before serving.

5 from 5 votes

Cook ribeye in a cast iron skillet with this no-fuss method for achieving a perfectly juicy, tender steak. Baste the steak with garlic butter for an irresistibly perfect steak dinner.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Keyword: pan seared ribeye steak

Servings:

Ingredients

1 large bone-in or boneless ribeye steak (1¼ to 1½ inches thick; about 1 pound)
Kosher salt & freshly cracked black pepper (up to 2 teaspoons each)
2 tablespoons neutral oil (like canola or avocado)
3 tablespoons unsalted butter
3 to 4 garlic cloves smashed
2 to 3 sprigs fresh thyme
1 to 2 sprigs fresh rosemary

Instructions

Let the ribeye sit out for 30–45 minutes before cooking to bring to room temperature. This helps it cook evenly.
Pat the ribeye dry with paper towels. Season all sides of the steak with kosher salt and freshly cracked black pepper.
Heat a cast-iron skillet over medium-high until very hot (a drop of water should sizzle instantly). Add the oil and place the steak down. Do not move it. Sear for 3 to 4 minutes until a deep golden crust forms. If able to, push down so that steak sears nicely.
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 for 2 to 3 minutes.
Keep basting and flipping every 30–45 seconds until it reaches your preferred doneness (135-140°F for medium).
Remove the steak pan and let rest 5 to 10 minutes before slicing. Serve with a simple salad or your favorite sides.

Notes

Storage: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet before serving.

Nutrition