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.
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!
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 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.
FAQs, Tips, & Tricks
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.
Cast-iron is the key to a good sear. Cast iron distributes heat evenly allowing for an edge to edge even sear.
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.
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.
Allow the steak to rest for 5 minutes before cutting into it so the flavor and moisture can settle back into the meat.
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.
Perfect Pan Seared Ribeye Steaks
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
Nutrition
See the Web Story for Cast Iron Pan-Seared Steaks
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. 😊