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    Home » Recipes » Beef Recipes

    Perfect Pan Seared Ribeye Steaks

    11 mins | Yield 2 | November 28, 2018 | Updated: April 10, 2022 by Kita | This post includes affiliate links. As an Amazon Associate, we earn from qualifying purchases.

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    How to cook the best steak? The trick to perfect restaurant-quality steaks - cast iron skillet. Check out this Perfect Pan-Seared Ribeye Steak recipe and some pro-tips on getting that perfect steak, every time. #recipe #steak #ribeye

    These really are the Perfect Pan-Seared Ribeye Steaks! This recipe is a 10-minute method to achieve tender and juicy steak with a perfectly crispy crust. 

    A bone in seared ribeye in a skillet with garlic and butter melted in the drippings

    Is there anything in the meat world as sexy as a perfectly cooked steak?

    I mean, I love meat. All of it. BUT there is something so insanely good about the simplicity of slicing into a juicy, tender, red, and flavorful steak. 

    The problem is that cooking the perfect ribeye steak recipe is something that at-home cooks struggle with. So, I’m going to walk you through exactly how to cook a steak in a pan for perfectly seared ribeye steaks!

    Two raw bone in ribeye steaks with salt, garlic and herbs around them

    How Should Ribeye Steaks Be Cooked?

    The key to a perfect ribeye is a cast-iron skillet.

    Seriously. As cast iron heats, the heat is evenly distributed throughout the pan. Unlike other pans, the cast-iron gets hot and stays hot all the way throughout the cooking surface. 

    You know what that means? A perfect crust on the steak every single time! 

    Ingredients for pan-seared ribeye steaks

    Ingredients Needed

    • Ribeye Steaks – look for well-marbled, bone-in steaks that are about 1-1½”-inch thick. 
    • Salt and Pepper – seasoning red meat with salt before cooking helps pull out liquid and lock in flavor.
    • Garlic – use freshly smashed garlic cloves for the best flavor. 
    • Butter and Fresh Thyme – a makeshift garlic herb butter melted over the steak to create incredible flavor. 

    How to Cook Ribeye Steak in a Pan

    Heat a large skillet over medium-high heat and season the steaks with salt. Add oil into the skillet, then place the steaks into the pan. Cook until a perfect crust forms. 

    • Pat dry
    • Season liberally with salt
    • Lay the ribeye in the preheated pan and don’t touch it until a crust forms
    • Flip the ribeye.

    Flip the steak in the cast iron pan, top with butter, garlic, and thyme, and cook for 3 minutes, basting with the juices. 

    • Add the garlic, butter and herbs
    • let the steak continue to cook, basting with the melted butter.

    Remove the steaks from the pan, wrap in foil, and allow to rest for 5 minutes, then slice and serve!

    • Remove the ribeye steak from the cast iron pan.
    • Wrap in aluminum foil to rest
    • slice from the bone and then into strips, against the grain, to serve

    How Long Do You Cook Ribeye Steak?

    This depends on the overall size and thickness of the steak you’re using. I cook the 1-1½”-thick steaks I use for roughly 3 minutes per side and they come out perfectly.

    Keep in mind that the time on a recipe is not as important as the temperature of the meat. I recommend keeping an instant-read thermometer nearby to double-check your work. 

    Here’s a quick guide to cooking ribeye steaks:

    • Rare: 130-135ºF
    • Medium-Rare: 140-145ºF
    • Medium: 155-160ºF
    • Well-done: 165-170ºF

    GirlCarnivore Pro Tip: Add a minute of cook time per inch of thickness to this recipe. For thicker steaks, be sure to increase the time to make sure it’s cooked to your liking.

    Rib eye, sliced to show a pink center

    FAQs, Tips, & Tricks

    Bring the meat to room temperature

  • This helps it cook faster and more evenly. Let your steak sit out for 20 minutes before cooking after salting.
  • How to cook 2 ribeyes at the same time?

    If you’re cooking more than one steak, make sure they’re similar in size and thickness so they cook at the same rate. 
    Check to see if 2 fit in your pan without overlapping or use two frying pans at the same time.

    Use a cast-iron skillet.

    Cast-iron is the key to a good sear.  Cast iron distributes heat evenly allowing for an edge to edge even sear.

    Preheat your skillet

  • Preheating is crucial for a good sear. Allow the pan to preheat before adding the steaks. You’ll heat that signature sizzle when you lay the meat in the pan. If you don’t it’s not hot enough.
  • Be careful!

    When working with a hot cast iron, be sure that one hand is always in an oven mitt or you wrap the handle in a kitchen towel. 

    Allow the crust to form without touching the steak.

    Don’t touch. Let the steaks cook, untouched, for 2 to 3 minutes so they have time to form that perfect crust.
    To see if a crust has formed, gently pull back on the meat with tongs. If the steak sticks, it’s not ready yet. Any tugging will result in tearing the meat.

    Let it rest.

    Allow the steak to rest for 5 minutes before cutting into it so the flavor and moisture can settle back into the meat.

    Pan seared steak in cast iron skillet and one sliced on cutting board to show pink center next to it

    Serving Suggestions

    Serve these perfect pan-seared ribeye steaks with any of your favorite comforting sides. Try mashed potatoes and roasted green beans, baked potatoes, or a pile of your favorite roasted veggies!

    How to Store

    Leftover ribeye steaks will last wrapped tightly in the fridge for up to 3 days or in the freezer for up to 2 months.

    To reheat, thaw in the fridge if frozen, then warm in a skillet on the stove until heated through.

    But seriously, how often have you had leftover steak?

    More Amazing Steak Night Recipes

    • Grilled Bavette Steak
    • Grilled Coffee-Crusted Flank Steak
    • Steak Frites with Rosemary Duckfat Fries
    • Grilled Chimichurri Steak and Potato Power Bowl

    If you’ve tried my Perfect Pan Seared Ribeye Steaks recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on  Twitter and Facebook.

    Two raw bone in ribeye steaks with salt, garlic and herbs around them
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    4.59 from 12 votes

    Perfect Pan Seared Ribeye Steaks

    Pan-frying a steaks is a must master skill because it produces the best outer crust and perfect medium-rare center every time, once you master the skills! This recipe is a classic with thick ribeye steaks basted in a garlic butter sauce and cooked to perfection – every time! It's our go-to method for quick steak dinners!
    Course: Main Course
    Cuisine: American
    Author: Kita Roberts
    Prep Time5 mins
    Cook Time6 mins
    5 mins
    Total Time11 mins
    Servings: 2
    Calories: 212kcal

    Ingredients

    • 2 1” – 1 ½” thick bone in ribeye steaks
    • Salt and pepper
    • 2 garlic cloves smashed
    • 2 tablespoon butter
    • Few sprigs of fresh thyme

    Instructions

    • Heat a large cast iron skillet over medium high heat for 5 to 10 minutes.
    • Season the steaks with salt. Swirl in olive oil until just smoking.
    • Quickly place the steaks in the pan. You will hear a roaring sizzle. Allow the steaks to sit, untouched, for 3 minutes to form the perfect crust.
    • Flip and place the butter, garlic and thyme over the steaks. Cook another 3 minutes basting with the juices.
    • Remove the steaks from the pan, wrap in foil, and allow to rest 5 minutes before slicing from the bone. Serve with the accumulated juices from the pan.

    Notes

    This recipe features bone-in ribeyes but this method also works for boneless steaks. 
    When working with hot cast iron, be sure one hand is always in an oven mitt or that the handle is wrapped well in a kitchen towel.
    To see if the crust has formed, gently pull back a little with tongs. If the steak sticks to the pan – it’s not ready yet. Be patient. Pulling will simply ruin the crust, and tear the meat. 
    Want to take the flavor ever further? Try adding a little umami powder (like my Ooomami blend). The mushroom blends adds a deeper savory note to steaks and beef. 

    Nutrition

    Nutrition Facts
    Perfect Pan Seared Ribeye Steaks
    Amount Per Serving
    Calories 212 Calories from Fat 207
    % Daily Value*
    Fat 23g35%
    Saturated Fat 14g88%
    Cholesterol 61mg20%
    Sodium 203mg9%
    Carbohydrates 2g1%
    Vitamin A 710IU14%
    Vitamin C 1.9mg2%
    Calcium 11mg1%
    * Percent Daily Values are based on a 2000 calorie diet. Nutrition information provided is an estimate. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
    Made My Recipe?Mention @girlcarnivore and tag #girlcarnivore!

    See the Web Story for Cast Iron Pan-Seared Steaks

    Looking for a classic restaurant quality steak? Check out this Perfect Pan Seared Ribeye Steak recipe over at GirCarnivore.com
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    About Kita

    Hey, I'm Kita, the Meat Maven, outdoor junkie, campfire connoisseur, adventure-seeking and world traveled recipe developer and photographer behind GirlCarnivore.com. My mission is to break down savory eats and inspire you to get a little grit under your nails while having fun with your food. READ MORE

    Reader Interactions

    Comments

    1. Denise says

      December 14, 2016 at 9:46 am

      I absolutely rest my steaks (poultry and pork, too). I never used to, but once I discovered the resting method, I never looked back. The difference in the juiciness of the meat is amazing.

      Reply
      • Tony says

        October 07, 2019 at 5:06 pm

        Can I get this done in a regular non stick pan..im am a not so professional chef “at home dad” and I’m trying to suprise my wife with something new than just a traditionally cooked steak.. Please help

        Reply
        • Kita says

          October 07, 2019 at 11:53 pm

          Hey Tony, you can def try this in an oven safe pan. Cast iron holds and disburses heat incredibly well, which is what creates the amazing crust. You want to make sure that whatever pablo you use can hold up to the hugh heat of the oven. Another option would be to sear in the pan and use a preheated baking dish to finish. I hope this turns out great! I am sure shewill appreciate it. Tag us in pics if you make the steaks! #girlcarnivore

          Reply
          • Tony says

            October 08, 2019 at 1:37 am

            Wish I had gotten this sooner she devoured hers and I mine it turned out great, just have to upgrade my cook warelol other than that it was amazing. I did however make a sauteed mushroom gravy with the juices left over, it was an awesome topper and something great to dip bread in. Thank you for your help💙💙

            Reply
    2. MikeG says

      December 14, 2016 at 7:54 pm

      Damn!

      Reply
    3. Brad says

      October 19, 2018 at 2:04 pm

      5 stars
      Of course I let the meat rest. Reading allows the juices to draw back to the center. Love your site and the sass.

      Reply
    4. MikeW says

      November 29, 2018 at 12:34 pm

      Excellent timing! I have a 1.5 inch time ribeye in the fridge ready to go in the pan.

      Reply
    5. Pete says

      December 05, 2018 at 7:48 am

      Awesome – you can almost taste it by looking at the picture- only one thing left – that is to make it ????

      Reply
    6. Jean OToole says

      December 05, 2018 at 9:20 am

      5 stars
      Awesome post! Thanks!

      Reply
    7. Aaron Paolino says

      March 29, 2019 at 7:31 am

      5 stars
      These ribeyes came out perfect! I’m all about cooking on cast iron!

      Reply
    8. MIke Wascher says

      June 14, 2019 at 7:13 pm

      My favorite steak and my favorite way of cooking it. There’s a US Grade Prime Ribeye, proportions that’d satisfy Fred Flintstone, in the Fridge for tomorrow. This is the way I’ll be cooking it, though with a ribeye as large as a roast a sojourn in the oven to finish it may be necessary.

      Reply
      • Kita says

        July 12, 2019 at 10:40 am

        The Fred Flintstone image in my mind is priceless 😀

        Reply
    9. Michael Wascher says

      July 13, 2019 at 4:17 pm

      Yaba-Daba-Do!

      Reply
    10. Megan Ellam says

      September 24, 2019 at 2:20 am

      Definitely my kind of meal! Thanks for all the hot tips too! Delicious!

      Reply
    11. Analida Braeger says

      September 24, 2019 at 8:47 am

      This is a perfect recipe for the coming winter months when you can’t get outside to grill. I love my cast iron pan for this type of cooking. Thanks for all the tips!

      Reply
    12. Loreto and Nicoletta Nardelli says

      September 25, 2019 at 11:59 am

      Practice is key, but a thermometer is necessary too. Thanks for your tips, your steak looks perfectly cooked and fork-tender and juicy!

      Reply
    13. Denise says

      September 26, 2019 at 10:45 am

      This is a great post full of useful info! Thank you for sharing, and your ribeye looks delicious and perfect!

      Reply
    14. shobee says

      September 26, 2019 at 1:44 pm

      Boy, I am one of those who never used thermometer when I cooked steak, and t did not even crossed my mind to do so. Will use thermometer next time, and I am looking forward for the perfect, juicy and delicious steak. Thank you.

      Reply
    15. Rebecca Blackwell says

      September 27, 2019 at 12:13 pm

      Hello, my name is Rebecca, and I’m terrible at overcooking steak. 🙂 Well… I should say that I WAS terrible at it because I followed all your tips and made a perfectly cooked steak last night for dinner. Seriously, so good! Thank you!

      Reply
      • Kita says

        September 29, 2019 at 12:22 pm

        This comment made my day. Thank you so much!!! <3

        Reply
    16. Veronika says

      September 28, 2019 at 8:12 pm

      Oh yes! This ribeye steak looks AMAZING! My husband just asked me to make it tomorrow, so I think I will use your recipe;)

      Reply
    17. Lori | The Kitchen Whisperer says

      September 29, 2019 at 6:34 pm

      Oh hello, gorgeous steak! Give me that steak and a few slices of crusty bread and I’ll eat like a queen! This looks absolutely delicious!

      Reply
    18. Danielle says

      September 29, 2019 at 7:00 pm

      It’s been a while since I tried other steak recipes (I have a few that I consider my favorite) but when I stumbled upon your recipe, it made me really want to make it and see if it’s time to update my list. Love the beef temps for cooking table – so handy!

      Reply
    19. Jo says

      September 30, 2019 at 5:17 am

      That is one perfectly seared rib eye steaks! It’s got that gorgeous pink in the center and looks sensational!

      Reply
    20. Mobasir Hassan says

      November 23, 2019 at 2:56 pm

      I hope to make it as perfectly as you shown. And thanks for sharing those very useful tips for it.

      Reply
    21. M.Kirtley says

      December 29, 2019 at 1:32 am

      I tried this recipe twice and both times it came out perfect (in a non stick frying pan). I achieved a wonderful crust, amazing taste and it was very tender and juicy medium rare steak. Thank you very much for posting this recipe. 😊

      Reply

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