This mouthwatering Pan Seared Ribeye recipe uses a cast iron skillet to achieve a tender and juicy ribeye steak with a perfectly seared crust.

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

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Pan-seared ribeye steaks are the king of steaks. Due to their rich marbling, fat, and flavor, they are the perfect type of steak that holds up well to a variety of cooking methods. They are perfect for being sous vide, reverse seared, and even flame kissed like Grilled Bone in Ribeye Steaks! And because of their big beefy flavor, they are a great steak whether you like your steak medium-rare or medium-well.

Pan searing is one of our favorite ways to make delicious steaks in no time! Whether making Pan seared Denver Steak or Pan-seared Sierra Steak, you can achieve a juicy steak with only a cast-iron pan, fresh garlic, butter, and fresh herbs. 

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


A pan-seared ribeye is cooked in a cast-iron skillet, the key to a perfect steak recipe every time, from Pan Seared New York Steak to Pan Seared Blade Steak

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 through the cooking surface. You know what that means? A perfect crust on the steak every single time! And seasoning your cast iron can give the meat even more flavor! Just make sure to clean your cast iron once you’re done cooking to keep it nice. 

Ripping hot cast iron is the way to go to achieve that steakhouse-quality crust that comes from the Maillard reaction. Which is the process where proteins and sugars in meat brown with heat, creating rich flavors and aromas. It’s essential for achieving the savory crust on steaks.

Ribeye steak on the counter with other ingredients.
Ingredients for pan-seared ribeye steaks


  • Ribeye Steaks – look for well-marbled, bone-in steaks that are about 1-1½”-inch thick. You can find these at the market any day of the week, but if you’re looking for something special check out our favorite places to buy meat online.
  • Kosher 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.


  • 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 hot skillet. Cook until a perfect crust forms. 
  • Flip the steak in the cast iron pan, top with butter, garlic, and thyme, and cook for 3 minutes, basting with the juices. 

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

Girl Carnivore Expert Recipe Tips

  • Make sure your ribeye comes to room temperature before searing for even cooking. 
  • Pat your ribeye dry with paper towels. This removes excess moisture and allows a nice crust to form. 
  • Play around with other fresh herbs like rosemary to get your desired result. 
  • Want more flavor? Add a knob of compound butter over the steak while it rests.
Rib eye, sliced to show a pink center


This depends on the overall size and thickness of the steak you’re using. I cook the 1-1½”-thick steaks, like this London broil recipe, 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 the internal temperature of the steak.

Here’s a quick guide for ribeye steak temperature:

  • 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.

We also have a Guide to Perfect Steak Doneness for a more in-depth look at internal temperatures. 

What to Serve With This Tasty Steak

Slice up your steak and serve it alongside some Duck Fat Fries, Umami Smoked Mushrooms, or Domino Potatoes!

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

Leftovers & Reheating

Store leftover steak in an airtight container in the fridge for 3-4 days. You can also freeze for up to 6 months if properly stored. 

​To reheat: 

  1. Preheat a skillet over medium-high heat with some butter. Your skillet should be nice and hot before adding the steak.
  2. Pop your steak into the skillet and sear it on both sides until warm.

You can also pop your steak into the microwave for convenience. However, the crust won’t be as crispy with this method. 

More Pan-Seared Steak Recipes

If you want to know how to make the perfect ribeye steak, you have to try this recipe! The fresh herbs, melted butter, and perfectly cooked steak make for a delicious, mouth watering meal.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Perfect Pan Seared Ribeye Steaks

4.65 from 14 votes
Prep: 5 minutes
Cook: 6 minutes
5 minutes
Total: 11 minutes
Servings: 2
Two raw bone in ribeye steaks with salt, garlic and herbs around them
Pan searing ribeye steaks makes achieving crisp, caramelized crusts easy thanks to a quick stovetop method plus rich herb butter baste for flavorful, tender meat inside.


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


  • 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.



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. 


Calories: 212kcal | Carbohydrates: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 203mg | Vitamin A: 710IU | Vitamin C: 1.9mg | Calcium: 11mg
Course: Main Course
Cuisine: American
Author: Kita Roberts

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​Recipe FAQs

Can I use a boneless ribeye steak for this recipe?

Yes! Boneless ribeyes are the perfect alternative for this recipe. Just keep in mind that a bone-in ribeye will have slightly more flavor than a boneless ribeye. 

Can I marinate the ribeye before searing it?

Absolutely! Marinate with your favorite herbs and spices for an extra flavor boost. Some great marinade options are our All-Purpose Steak Marinade and Flank Steak Marinade. Just pat it dry before searing for that perfect crust.

Looking for a classic restaurant quality steak? Check out this Perfect Pan Seared Ribeye Steak recipe over at

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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4.65 from 14 votes (11 ratings without comment)

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Recipe Rating


  1. This looks like an incredible recipe!!! I don’t have a cast iron skillet. Can you use a regular skillet?
    Please advise cause I have a ribeye and am anxiousto try!!!!
    Thanks in advance for your reply!

    1. Hi Shar, cast iron is unique in its ability to heat evenly, hold heat, and is naturally nonstick. You won’t get the same results in other oven safe pans, but you will still be able to cook the ribeyes. We recommend checking out the Lodge 10” skillet as a great investment piece.

  2. 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. 😊

  3. 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!

  4. 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!