When it comes to steaks, we’ve been helping friends cook their steak cooks for years. And, as much as we love our grills, this is the method we use on a weekly basis in the Girl Carnivore Meat Labs for easy dinners. This recipe is so good, and simple, it’s going to be a staple in your cooking too.
Table of Contents
In this recipe:
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.
WHAT IS A PAN-SEARED RIBEYE?
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.
INGREDIENTS
- 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.
HOW TO PAN-SEAR RIBEYE STEAKS
1. 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.
2. Flip the steak in the cast iron pan, top with butter, garlic, and thyme, and cook for 3 minutes, basting with the juices.
3. Remove the steaks from the hot pan, wrap them in aluminum foil, and allow to rest for 5 minutes, then slice and 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, 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.
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.
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!
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:
- Preheat a skillet over medium-high heat with some butter. Your skillet should be nice and hot before adding the steak.
- 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
Steak Recipes
Pan-Seared Hanger Steak Recipe
Beef Recipes
Pan Seared Blade Steak
Beef Recipes
Pan seared Denver Steak
Beef Recipes
Pan-Seared Merlot Steak
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 Recipe
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
Nutrition
Bookmark this recipe now!
Recipe FAQs
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.
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.
What isn’t a ribeye good for? This steak is a fan favorite, known for its combo of tenderness, flavor and quality marbling ideal for any cooking method.
Yes, tho beef rib may refer to a prime rib, which is all from the same rib primal section.
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!
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.
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. 😊
I hope to make it as perfectly as you shown. And thanks for sharing those very useful tips for it.
That is one perfectly seared rib eye steaks! It’s got that gorgeous pink in the center and looks sensational!
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!
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!