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. (but you may not like this answer)
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.
So, Why is this recipe the best damned way to cook a steak?
This recipe is amazing because we use hot cast iron to evenly cook the steak and the tech of an instant-read thermometer to make sure it’s perfectly cooked before we slice in and find it under – or well past our desired temp!
As cast iron heats, the heat is evenly distributed through the pan. Unlike other pans, where there may be hot spots while cooking, the whole surface gets hot – and stays hot. Which means an even cooking surface – aka the perfect crust on the steak every single time. Making cast iron pretty much my go-to cooking surface (and I mean it, I use it for everything from fish, to perfectly crisp skin-on chicken thighs, and even deep-dish pizza).
Ingredients for this Recipe:
You’ll need:
- Rib Eye Steaks: Look for bone-in steaks that are about 1″ thick. If cooking more than one steak, make sure they are a similar thickness so that your timing is even. Also, with a rib-eye having good marbling is always the key to amazing flavor. The marbling – or fat – seen in the steak is what renders as it cooks soaking the meat in it’s own juicy marinade.
- Garlic: Which pairs beautifully with the red meat.
- Salt and Pepper: Seasoning red meat with salt before cooking helps pull out liquid (think of melting ice) and lock in flavor.
- Butter and herbs: Fat equals flavor. And flavor doesn’t get much better than butter melting over the steak and creating a wonderful succulent addition. This is a trick most steak houses use before serving your meat.
How long should you cook a ribeye steak?
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 in the recipe 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. 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.
The method in the recipe 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.
Pro Tip: Add a minute of cook time per inch of thickness to this recipe.
I would love to say there is a hack, or touch trick that can perfect steak – and sure, they are a good guideline. Also, practice is too. But really, 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
| Rare | 130 to 135°F | 130 to 140°F |
| Medium Rare | 140°F | 145°F |
| Medium | 155°F | 160°F |
| Well Done | 165°F | 170°F |
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.
Why Cooking on Cast Iron Works
Cast iron holds heat and releases it evenly. So, essentially you have a solid surface for the steak to get a perfect crust on without worrying about cool or hot spots. But also, it holds heat. So knowing your pan, how hot it gets and how quickly, is super important.
All in all, cooking your steak to the right internal temp, will guarantee that whether you wait, or slice right in, the flavor will be best.
Weigh in: Do you rest your steaks or not?
Want some more amazing steak night recipes? Try my favorites:
- Grilled Bavette Steak
- Grilled Coffee-Crusted Flank Steak
- Grilled Chimichurri Steak and potato power bowl
- Steak Frites with Rosemary Duckfat Fries
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.
Perfect Pan Seared Ribeye Steaks
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
- 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
Nutrition
Denise says
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.
Tony says
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
Kita says
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
Tony says
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💙💙
MikeG says
Damn!
Brad says
Of course I let the meat rest. Reading allows the juices to draw back to the center. Love your site and the sass.
MikeW says
Excellent timing! I have a 1.5 inch time ribeye in the fridge ready to go in the pan.
Pete says
Awesome – you can almost taste it by looking at the picture- only one thing left – that is to make it ????
Jean OToole says
Awesome post! Thanks!
Aaron Paolino says
These ribeyes came out perfect! I’m all about cooking on cast iron!
MIke Wascher says
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.
Kita says
The Fred Flintstone image in my mind is priceless 😀
Michael Wascher says
Yaba-Daba-Do!
Megan Ellam says
Definitely my kind of meal! Thanks for all the hot tips too! Delicious!
Analida Braeger says
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!
Loreto and Nicoletta Nardelli says
Practice is key, but a thermometer is necessary too. Thanks for your tips, your steak looks perfectly cooked and fork-tender and juicy!
Denise says
This is a great post full of useful info! Thank you for sharing, and your ribeye looks delicious and perfect!
shobee says
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.
Rebecca Blackwell says
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!
Kita says
This comment made my day. Thank you so much!!! <3
Veronika says
Oh yes! This ribeye steak looks AMAZING! My husband just asked me to make it tomorrow, so I think I will use your recipe;)
Lori | The Kitchen Whisperer says
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!
Danielle says
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!
Jo says
That is one perfectly seared rib eye steaks! It’s got that gorgeous pink in the center and looks sensational!
Mobasir Hassan says
I hope to make it as perfectly as you shown. And thanks for sharing those very useful tips for it.
M.Kirtley says
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. 😊