Perfect Pan Seared Ribeye Steaks | Kita Roberts

Perfect Pan Seared Ribeye Steaks

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. 
Course Main Course
Cuisine American
Keyword pan-seared ribeye
Prep Time 5 minutes
Cook Time 6 minutes
5 minutes
Total Time 11 minutes
Servings 2
Calories 212


  • 2 1” - 1 ½” thick bone in ribeye steaks
  • Salt and pepper
  • 2 garlic cloves smashed
  • 2 tbsp butter
  • Few sprigs of fresh thyme


  • 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.


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.


Calories: 212kcal | Carbohydrates: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 203mg | Vitamin A: 710IU | Vitamin C: 1.9mg | Calcium: 11mg