Name: Pan Seared Ribeye Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 (1.25 to 1.5-inch thick) ribeye steak, bone-in or boneless; 1 tablespoon olive oil; Salt, to taste (preferably kosher or sea salt); Freshly ground black pepper, to taste; 2 tablespoons unsalted butter; 3 garlic cloves, smashed; 2 to 3 sprigs fresh thyme or rosemary (optional)

A perfectly pan seared ribeye steak is one of the most satisfying dishes you can make at home. With its rich marbling, deep flavor, and irresistibly crisp crust, it transforms an ordinary dinner into a steakhouse-worthy experience. Whether you’re celebrating or just want a luxurious weeknight treat, this recipe is all about getting that savory, seared perfection without firing up the grill.

What makes this steak special isn’t a long list of ingredients but the method. With a few high-quality basics—a good cut of beef, butter, garlic, and a hot cast iron pan—you’ll coax out layers of flavor and texture that highlight just how exceptional ribeye can be.

What Kind of Pan Should I Use for a Ribeye Steak?

Cast iron is your best friend for this recipe. Its ability to retain high heat means you’ll get an even, beautiful sear that locks in all those savory juices. Stainless steel can work in a pinch, but avoid non-stick pans—they won’t allow the crust to develop properly.

Ingredients for the Pan Seared Ribeye Steak

1 (1.25 to 1.5-inch thick) ribeye steak, bone-in or boneless
1 tablespoon olive oil
Salt, to taste (preferably kosher or sea salt)
Freshly ground black pepper, to taste
2 tablespoons unsalted butter
3 garlic cloves, smashed
2-3 sprigs fresh thyme or rosemary (optional)

How To Make the Pan Seared Ribeye Steak

Step 1: Bring the Steak to Room Temperature

Let your ribeye sit out for about 30 minutes before cooking. This helps it cook more evenly and prevents a cold center.

Step 2: Season Generously

Pat the steak dry with paper towels. Then season both sides generously with salt and freshly ground black pepper. Don’t be shy—the seasoning forms part of that crave-worthy crust.

Step 3: Preheat the Pan

Place a cast iron skillet over high heat until it begins to smoke slightly. Add the olive oil and swirl to coat the bottom.

Step 4: Sear the Steak

Carefully lay the steak in the pan away from you. Sear for 3–5 minutes on the first side without moving it until a deep brown crust forms. Flip and cook the other side for another 3 minutes.

Step 5: Baste with Butter and Aromatics

Reduce heat to medium. Add butter, smashed garlic, and herbs. Tilt the pan and use a spoon to baste the steak with the melted butter for 1–2 minutes.

Step 6: Check for Doneness

Use a meat thermometer to check the internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remove the steak a few degrees before your target as it will continue to cook while resting.

Step 7: Rest Before Serving

Transfer the steak to a plate and let it rest for at least 5 minutes. This allows the juices to redistribute and keeps the steak juicy.

How to Serve and Store Pan Seared Ribeye Steak

Serve your ribeye sliced against the grain, with any pan juices drizzled on top. Pair it with a simple side like roasted potatoes or a crisp green salad. A pat of garlic herb butter on top never hurts, either.

To store leftovers, wrap the steak tightly in foil or place in an airtight container. Refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat or in a 250°F oven until warmed through.

Frequently Asked Questions

How do I know when the pan is hot enough?

When the pan just begins to smoke and a drop of water sizzles instantly, you’re ready to sear.

Can I use a different cut of steak?

Yes! This method works beautifully with New York strip, filet mignon, or T-bone. Just adjust cooking time for thickness.

What’s the best oil to use?

Choose an oil with a high smoke point like avocado oil, vegetable oil, or light olive oil. Avoid butter for searing as it burns easily.

Should I marinate the ribeye?

Not necessary. A quality ribeye shines with just salt and pepper. If you want extra flavor, dry rubs are better than wet marinades for searing.

Can I cook this steak in the oven?

You can finish it in the oven after searing if it’s especially thick. But for most 1 to 1.5-inch steaks, stovetop is enough.

Want More Dinner Ideas?

If this steak has you craving more savory mains, you might love these other hearty dishes:

📌 Save this recipe to your Pinterest dinner board so you can come back to it next time you crave steak night.

And I’d love to hear how your ribeye turned out! Did you try rosemary or thyme? Medium-rare or well done? Leave a comment below and let’s swap steak tips.

You can also follow me on Pinterest at Nina Dishes for more weeknight dinners, comfort meals, and cozy classics!

Pan Seared Ribeye Steak

Author: Nina Klatten
Total Time: 15 minutes
Yield: 1 serving

Print Recipe

Description

A pan seared ribeye steak is the ultimate indulgence—crisp crust, juicy center, and a rich, buttery flavor infused with garlic and herbs. This easy stovetop method brings steakhouse magic to your kitchen in minutes.