This mouthwatering Pan Seared Ribeye recipe uses a cast iron skillet to achieve a tender and juicy ribeye steak with a perfectly seared crust.
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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 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 Cast Iron Ribeye
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 to cook Beef Rib Steark
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.
Tips For Cooking Medium Rare Ribeye
- 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 Cast Iron Ribeye Steak
Slice up your steak and serve it alongside some Duck Fat Fries, Umami Smoked Mushrooms, or Domino Potatoes!
Storing and Reheating Beef Rib Steak
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.
Cast Iron Ribeye Steak
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
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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.
Oh yes! This ribeye steak looks AMAZING! My husband just asked me to make it tomorrow, so I think I will use your recipe;)
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!
This comment made my day. Thank you so much!!! <3
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.
This is a great post full of useful info! Thank you for sharing, and your ribeye looks delicious and perfect!
Practice is key, but a thermometer is necessary too. Thanks for your tips, your steak looks perfectly cooked and fork-tender and juicy!
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!
Definitely my kind of meal! Thanks for all the hot tips too! Delicious!
Yaba-Daba-Do!
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.
The Fred Flintstone image in my mind is priceless 😀
These ribeyes came out perfect! I’m all about cooking on cast iron!
Awesome post! Thanks!
Awesome – you can almost taste it by looking at the picture- only one thing left – that is to make it ????
Excellent timing! I have a 1.5 inch time ribeye in the fridge ready to go in the pan.
Of course I let the meat rest. Reading allows the juices to draw back to the center. Love your site and the sass.
Damn!
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.
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
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
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💙💙