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Looking for a classic restaurant-quality steak? Check out this Perfect Pan-Seared Ribeye Steak recipe and some pro-tips on getting that perfect steak, every time. 

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 about the simplicity of slicing into a steak to discover it still red and flavourful on the inside.

It’s a technique a lot of at-home cooks struggle with, often overcooking the beef just to be safe. So,

How can you cook a perfect steak without over-doing it every time? 

Simple.

Use a thermometer. 

Chances are you haven’t fired off thousands of steaks and even if you did, accurately temping your steaks is rarely about how they feel on your palm and more about that little pointy thing with digits at one end. I am pretty good at guessing a cook time, but I always double-check with a thermometer.

How long should you cook a ribeye steak?

In order to achieve the perfect internal temp, you have to use a thermometer (see above note) and cook to the thickness of the steak. Add a minute per inch of thickness to this recipe.

Pull your steaks at 120 to 125 and allow them to rest a solid 5 minutes before slicing into them. Unless you are super hungry and agree with this anti-rest myth-busting post (that does offer some solid theories).

The method below works for a 1″ steak, however, cook time will vary depending on the overall size and thickness of the steak. That is why reading the time on a recipe is not as important as having a thermometer nearby and ready to double-check your work.

I rely on a digital and have several backups just in case the batteries are dead.

The more I work with meat, the less I worry about time, and the more obsessed with internal temp I’ve become.

Beef Temps For Cooking

Oh, a killer heavy cast iron pan helps with a perfect pan-seared ribeye a lot too.

My favorites are my heavy old Lodge Cast Iron skillet and my enamel coated Le Creuset. Yes, Le Creuset is expensive, but they are an heirloom piece. Both the Lodge and Le Creuset can go from open fire to oven which is a huge bonus for me.

Yield: 2

Perfect Pan Seared Ribeye Steaks

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Pan-frying a steak is a must master skill because it produces the best outer crust and perfect medium-rare center every time, once you master the skills!

Prep Time 5 minutes

Cook Time 6 minutes

Additional Time 5 minutes

Total Time 16 minutes

Ingredients

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

Instructions

1. Heat a large cast iron skillet over medium high heat for 5 to 10 minutes.
2. 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.
3. Flip and place the butter, garlic and thyme over the steaks. Cook another 3 minutes basting with the juices.
4. 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

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Le Creuset Signature Iron Handle Skillet, 11-3/4-Inch, Cerise (Cherry Red)
• 
  Lodge Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use, 10.25", Black

Nutrition Information:

Yield:

2

Serving Size:

2 Servings
Amount Per Serving: Calories: 212 Saturated Fat: 14g Cholesterol: 61mg Sodium: 203mg Carbohydrates: 2g