Perfect Pan Seared Ribeye Steaks

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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. (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

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

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!

4.45 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 6 minutes

5 minutes

Total Time: 11 minutes

Servings: 2

Calories: 212kcal

Author: Kita Roberts

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.

Video

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.

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 simple ruin the crust, and tear the meat. 

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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