Pan Seared Ribeye Steaks
Published Apr 05, 2024
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Pan Seared Ribeye Steaks are tender, juicy, so tasty, and ready in 15 minutes! This recipe is perfect for weeknights or special occasions and so easy to make!
Don’t miss the video below!
Pan Seared Ribeye Steak is one of the tastiest things I ever put in my mouth! Incredibly flavorful, succulent and juicy meat that only needs a little seasoning to shine. Serve it with Rosemary Garlic Mashed Potatoes and Garlic Butter Green Beans.
You will feel like you are dining at a 5-star restaurant when you try this ribeye steak grilled in a cast iron skillet. That’s how I felt! This recipe produces the best results and rivals any steak you’ll get at a restaurant. I know because I have tried many restaurant steaks and they don’t even come close.
For more quality meals, check out my Pan Seared Lamb Chops and Pan Seared Boneless Pork Chops.
Table of Contents
Why You’ll Love This Recipe
- Versatile: This pan seared ribeye steaks are elegant enough for special occasions like date night or Valentines Day and easy enough to make for dinner on weeknights or for Sunday Supper.
- Pair with your favorite sides! Serve with some sautéed vegetables, roasted potatoes, or any side dish you like and you have a magnificent meal!
- Quick dinner: It is ready in 15 minutes! With a short cooking time, you can focus on other pleasures of life.
Also, check out this easy Steak Fried Rice and Pan Seared Chicken Tenders.
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SubscribeIngredients For Pan Seared Ribeye Steak
You need the following ingredients for Pan Seared Ribeye Steaks. Be sure to check the full recipe below for a complete list of ingredients and their measurements.
- Ribeye Steak. I used 1-inch thick ribeye steaks for this recipe. Steaks significantly thicker than one inch ( more than 1 1/2 inches) take more time to cook and you may need to finish them in the oven.
- Olive oil: For searing the meat. Light olive oil or any neutral-tasting oil with a high smoke point would work.
- Salt: To bring out all those lovely flavors.
- White Pepper or Black Pepper. For flavor. Either of these peppers would work here. I preferably use white pepper when I have it on hand.
- Garlic. Fresh smashed garlic adds tons of flavor to steak.
- Fresh Herbs: Rosemary and thyme are 2 herbs that pair well with steaks. Minced parsley makes a great garnish.
- Butter. For flavor, basting the meat and the butter also forms a tasty sauce that goes well with the steak.
Make your you remove the meat from the fridge and bring it to room temperature 30 minutes before cooking. This ensures even cooking and a golden brown color on the outside.
How To Make Pan-Seared Ribeye Steaks
Here is the best way to Pan Sear Ribeye and get amazing flavorful meat. Be sure to check out the full recipe below for more detailed directions.
1. Start by cutting off excess fat on the steak if you want to. The fat doesn’t bother me so I leave it on.
2. Next, dry the steak with paper towels. This ensures a nice crust as they sear.
3. Season the steak on both sides with salt and pepper.
4. Heat a cast iron pan on medium-high heat until smoking hot. Add oil to the pan.
5. Transfer the steak to the skillet pressing it down so it touches the skillet. Do not move the steak around.
6. Let the steak cook for 4 minutes on one side then flip to the other side and let it cook for 3-4 minutes. OR let the steak cook to the desired doneness. Check out the steak cooking guide below. Use an instant read meat thermometer to check the internal temperature of the steak.
7. While the second side of the steak cooks, add garlic, butter, rosemary and thyme to the pan. Cook until the internal temperature of the steak is satisfactory.
8. Baste the steak with the garlic herb butter sauce at the bottom of the pan. Garnish the top with minced parsley if desired.
9. Let the steaks rest for about 5 minutes so the juices can redistribute, then slice against the grain and serve warm. This makes for juicy steaks.
You’ll love these Pan Seared Ribeye Steaks. They are:
- Juicy
- Tender
- Flavorful
- Garlicky
- Herby
- So satisfying!
I served it with some tasty sautéed vegetables. This is a really flavorful meal you can make in no time in your own kitchen. You deserve the perfect ribeye steak!
If you have thicker steaks, check out the Recipe Frequently Asked Questions section below for a tip on how to cook them.
A meat thermometer is a must to ensure your steaks are cooked properly. Follow this steak internal temperature cooking guide and cook the steak according to your preference:
- Rare: 120-125°F (49-52°C) – Red center, very juicy.
- Medium Rare: 130-135°F (54-57°C) – Pink center, juicy and tender.
- Medium: 140-145°F (60-63°C) – Pink to slightly pink center, still juicy.
- Medium Well: 150-155°F (66-68°C) – Hint of pink in the center, less juicy.
- Well Done: 160°F (71°C) and above – Little to no pink, firmer texture, less juicy.
Variations
- Steak: Use a different type of steak like New York Strip Steak, Filet Mignon, or flank steak.
- Garlic herb butter: Skip adding the garlic, herbs and butter to the pan. Instead, combine minced garlic, minced herbs and softened butter and top the warm steaks with scoops of the garlic herb butter.
- Bone-in steak: Instead of boneless steak, use bone-in steak as they can be more flavorful.
Recipe Frequently Asked Questions
This recipe takes 15 minutes from start to finish! The only prep needed is seasoning the steak and peeling/smashing the garlic. Then the steak needs approximately 3-4 minutes per side to cook. Cooking times may vary based on your doneness preference.
Either way works. Grilling is great in the summer months when the weather favors outdoor cooking. Pan searing steak can be done anytime of the year.
If your steak is up to 2 inches thick, I recommend pan searing it first then finishing it in the oven at 450 degrees Fahrenheit (232 degrees Celsius) until the desired internal temperature is reached (see cooking guide above). Thick steaks might not get properly cooked with just pan searing alone and will need a little help from the oven.
More Easy Weeknight Dinners You’ll Love
- Pan Seared Boneless Pork Chops
- Pan Seared Tilapia
- Chicken in White Sauce
- Chicken Curry
- Beef Stir Fry
Serve Pan Seared Steaks With
If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!
Pan Seared Ribeye Steaks
Ingredients
- 2 ribeye steaks (10 ounces each or about 283g) at room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper or ground black pepper
- 1 tablespoon olive oil
- 4 garlic cloves, peeled and smashed
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon fresh minced parsley optional, for garnish
Instructions
- Cut off excess fat around the steak if desired.
- Dry the steak with paper towel. This ensures a good sear.
- Place a cast iron skillet on medium high heat and let it heat up for 4-5 minutes until smoking hot.
- Meanwhile, season both room temperature ribeye steaks evenly with the salt and pepper.
- Pour the oil into the smoking hot skillet and swirl so the oil coats the bottom of the pan.
- Place the steaks carefully into the cast iron skillet pressing each steak down carefully once it touches the skillet.
- Let the steaks cook on one side for 4 minutes or until desired doneness. Flip to the other side and let them cook for another 3-4 minutes.
- Once you flip the steaks to the other side, add the smashed garlic around the steak, letting it sizzle in the oil. Add the rosemary and thyme.
- Cut the butter into 2 or 4 and add to the sides of the pan. Once the butter melts, baste the steak with the flavorful melted butter several times. Garnish with fresh minced parsley if desired.
- Remove from heat and let it rest covered with aluminum foil for 5 minutes so it can reabsorb its juices, then slice thinly against the grain and serve warm.
Video
Notes
- Rare: 120-125°F (49-52°C) – Red center, very juicy.
- Medium Rare: 130-135°F (54-57°C) – Pink center, juicy and tender.
- Medium: 140-145°F (60-63°C) – Pink to slightly pink center, still juicy.
- Medium Well: 150-155°F (66-68°C) – Hint of pink in the center, less juicy.
- Well Done: 160°F (71°C) and above – Little to no pink, firmer texture, less juicy.
Thanks so much. Your recipes are so mouth watery. Pls what kind of meat can I replaced this ribeye steak with. I’m in Cameroon and I’m sure we don’t have it here.
Hi Marcel, so glad you love the recipes. You can replace ribeye steak with any thick cut of meat that has fat running through it. Hope this helps.
Dear Precious Kitchen, you are my role model. I have improved my skills in the kitchen. Thanks to your recipes.
My wife truly loves my dishes.
Thanks a million.
Keep up with the good job.
You are so welcome, Daniel. God bless you.
Hi,love your dishes very much. I’ve tried some and love the results. Thanks for sharing. God bless
So glad you love them, Felicity! Thank you for letting me know.