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+ servings
5 from 1 vote
2 cooked ribeye steaks in a cast iron pan
Pan Seared Ribeye Steak
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

Pan Seared Ribeye Steak is one of the tastiest things I ever put in my mouth! Incredible flavorful meat that only needs a little seasoning to shine. You will feel like you are dining at a 5-star restaurant when you try this. Elegant enough for special occasions like date night, Valentines Day and easy enough to make on weeknights or Sunday Supper. Serve with some sautéed vegetables and you have a magnificent meal!

Course: Dinner
Cuisine: American
Keyword: Pan Seared Ribeye, Pan Seared Ribeye Steak, Pan Seared Steak
Servings: 4 servings
Calories: 231 kcal
  • 2 ribeye steaks (10 ounces each or about 283g) at room temperature
  • ½ teaspoon salt
  • ½ teaspoon ground white pepper or ground black pepper
  • 1 tablespoon olive oil
  • 4 garlic cloves, peeled and smashed
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh minced parsley
  1. Cut off excess fat around the steak if desired.

  2. Dry the steak with paper towel. This ensures a good sear.

  3. Place a cast iron skillet on medium high heat and let it heat up for 4-5 minutes until smoking hot.

  4. Meanwhile, season both room temperature ribeye steaks evenly with the salt and pepper.

  5. Pour the oil into the smoking hot skillet and swirl so the oil coats the bottom of the pan.

  6. Place the steaks carefully into the cast iron skillet pressing each steak down carefully once it touches the skillet.

  7. 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.

  8. Once you flip the steaks to the other side, add the smashed garlic around the steak, letting it sizzle in the oil.

  9. Cut the butter into 2 and add to the sides of the pan. Once the butter melts, sprinkle the chopped parsley around the steak. Spoon the garlic parsley mixture over the steak.

  10. Remove from heat and serve warm or let it rest covered with aluminum foil for 5 minutes then slice thinly against the grain and serve.

Recipe Notes

1. Remove the steak from the fridge and let it rest for 30 minutes to 1 hour at room temperature before serving.

2. I prefer white pepper in this recipe because the flavor of white pepper just adds something special to steak. But black pepper would work fine as well