Pan-Seared Ribeye Steak
Achieve a perfect, steakhouse-quality ribeye at home. This recipe guides you through creating a deeply flavorful crust and a juicy, tender interior using a cast-iron skillet and a simple butter-basting technique.
For 2 servings
7 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Steak (40 minutes)
- b.Remove the ribeye steaks from the refrigerator 30-40 minutes before cooking. Allowing them to come to room temperature ensures even cooking.
- c.Using paper towels, pat the steaks completely dry on all sides. A dry surface is essential for creating a perfect crust.
- d.Season every surface of the steaks—top, bottom, and all sides—generously with coarse sea salt and freshly ground black pepper.
- 2
Step 2
- a.Sear the First Side (3-4 minutes)
- b.Place a 12-inch cast-iron skillet over high heat. Let it get extremely hot, until you see faint wisps of smoke.
- c.Add the canola oil to the pan. It should shimmer instantly. Swirl to coat the bottom.
- d.Carefully lay the steaks in the skillet, leaving space between them. Sear for 3-4 minutes without moving them at all. This will build a deep, brown crust.
- 3
Step 3
- a.Flip and Add Aromatics (1 minute)
- b.Using tongs, flip the steaks. The seared side should be a rich, dark brown.
- c.Immediately reduce the heat to medium-high. Add the unsalted butter, smashed garlic cloves, and rosemary sprigs to the pan. The butter should melt and foam quickly.
- 4
Step 4
- a.Baste the Steak (2-3 minutes)
- b.Carefully tilt the skillet towards you so the melted butter pools at the bottom.
- c.Using a large spoon, continuously scoop the foaming, fragrant butter and pour it over the top of the steaks. Do this for 2-3 minutes, bathing the steaks in flavor.
- d.This process not only adds flavor but also helps cook the steak gently and evenly.
- 5
Step 5
- a.Check for Doneness (1 minute)
- b.For the most accurate results, insert an instant-read thermometer into the thickest part of the steak.
- c.Target Temperatures: 125°F (52°C) for Rare, 135°F (57°C) for Medium-Rare, 145°F (63°C) for Medium. The temperature will rise another 5°F as it rests.
- 6
Step 6
- a.Rest the Steak (10 minutes)
- b.Transfer the cooked steaks to a cutting board or warm plate. Do not cut into them yet.
- c.Let the steaks rest for 10 minutes. This crucial step allows the juices to redistribute throughout the meat, resulting in a much juicier and more flavorful steak.
- 7
Step 7
- a.Slice and Serve (1 minute)
- b.After resting, slice the steak against the grain into 1/2-inch thick slices.
- c.Serve immediately, spooning any of the remaining butter and juices from the pan over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1A cast-iron skillet is highly recommended for its superior heat retention, which is key for a great sear.
- 2Ensure your steak is completely dry before seasoning. Moisture will steam the steak instead of searing it.
- 3Don't be shy with the salt and pepper. A thick steak needs generous seasoning to flavor the interior.
- 4An instant-read thermometer is the best tool to guarantee your steak is cooked exactly to your liking.
- 5Resting the steak is not optional. It's as important as the cooking process for a juicy result.
- 6For an extra-rich crust, you can render the fat cap on the side of the steak by holding it with tongs against the hot pan for a minute before searing the flat sides.
Adapt it for your goals.
Herb Swap
Instead of rosemary, use 3-4 sprigs of fresh thyme for a slightly different aromatic flavor profile.
Add a Pan SauceAdd a Pan Sauce
After removing the steaks to rest, deglaze the pan with a splash of red wine or beef broth. Scrape up the browned bits, let it reduce by half, and swirl in a final knob of butter for a quick, delicious sauce.
Spice it UpSpice it Up
Add 1/2 teaspoon of red pepper flakes along with the garlic and butter for a subtle kick of heat.
Different CutDifferent Cut
This method works beautifully for other thick-cut steaks like New York strip, sirloin, or T-bone. Adjust cooking time based on thickness.
Why this is on our healthy list.
Rich in High-Quality Protein
Ribeye steak is packed with complete protein, containing all essential amino acids required for muscle repair, immune function, and building tissues in the body.
Excellent Source of Heme Iron
It provides a significant amount of heme iron, a form that is more easily absorbed by the body than iron from plant sources. Iron is crucial for forming hemoglobin, which transports oxygen in the blood.
Packed with B Vitamins
Steak is a natural source of several B vitamins, especially Vitamin B12, which is vital for nerve function and the production of DNA and red blood cells. It also contains niacin, B6, and riboflavin.
Frequently asked questions
A single serving of this Pan-Seared Ribeye Steak (one 12 oz steak) contains approximately 750-850 calories, primarily from the protein and fat in the steak and the added butter and oil.