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.
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.
How long should you cook a ribeye steak?
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. Add a minute per inch of thickness to this recipe.
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 mythbusting post (that does offer some solid theories).
The method 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. I rely on a digital and have several backups just in case the batteries are dead.
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.
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.
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.
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!