Pan Seared Ribeye Steak

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Few things beat the satisfaction of slicing into a perfectly seared ribeye steak, its crust golden and caramelized, the inside tender and juicy. I love making this recipe not just because it’s a steakhouse classic, but because it captures the essence of simple ingredients taken to luxurious heights. The crackle of the hot skillet, the aroma of butter, garlic, and herbs—it’s more than a meal, it’s an experience.

Whether I’m cooking for a special occasion or just craving something indulgent, this pan seared ribeye never disappoints. With just a handful of steps and a good-quality cut of meat, I can turn an ordinary night into something extraordinary. You don’t need a grill or fancy tools—just a heavy skillet, a bit of patience, and a willingness to savor every bite.

Why You’ll Love This Pan Seared Ribeye Steak

The texture is unmatched: a crispy, golden-brown crust gives way to a juicy, melt-in-your-mouth center. The flavor? Rich, beefy, and intensified by a butter-basting method that infuses every bite with garlic and fresh herbs. It’s quick, elegant, and satisfying.

What Kind of Ribeye Should I Use?

I prefer a bone-in ribeye for this recipe because it retains more moisture and flavor while cooking. Look for a steak that’s at least 1 to 1.5 inches thick, well-marbled, and bright red in color. The fat marbling is crucial—it melts into the meat during cooking and adds incredible flavor.

Options for Substitutions

No ribeye on hand? You can swap in a New York strip, T-bone, or even filet mignon. While the flavor and fat content will vary, the pan-searing technique still works beautifully. If you’re avoiding butter, opt for a high smoke point oil like avocado oil and finish with ghee or plant-based butter. For added flavor, consider rosemary instead of thyme or add a splash of balsamic vinegar during the butter basting step.

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Ingredients for This Pan Seared Ribeye Steak

Ribeye Steak – The star of the show. Opt for bone-in, well-marbled cuts for maximum flavor and tenderness.

Kosher Salt – A generous seasoning helps create that crave-worthy crust and enhances the steak’s natural flavor.

Freshly Cracked Black Pepper – Coarse pepper adds a subtle bite and texture to the seared exterior.

High-Smoke Point Oil (like canola, avocado, or grapeseed) – Ensures the steak sears beautifully without burning.

Unsalted Butter – Used during basting to enrich the flavor and add a silky finish.

Garlic Cloves (crushed) – Infuses the butter with bold aroma and taste.

Fresh Thyme or Rosemary – Aromatic herbs that pair wonderfully with beef, adding depth and freshness.

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Step 1: Bring the Steak to Room Temperature

Take the steak out of the fridge 30–45 minutes before cooking. This allows even cooking from edge to center and helps develop a better crust.

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Step 2: Season Generously

Pat the steak dry with paper towels. Season all sides liberally with kosher salt and black pepper. Don’t be shy—this is where the crust builds flavor.

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Step 3: Preheat the Skillet

Place a heavy cast iron skillet over medium-high heat and let it get smoking hot. A properly heated pan is essential for a good sear.

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Step 4: Sear the Steak

Add oil to the hot pan, then place the steak in gently. Let it sear without moving it for 3–4 minutes until a deep brown crust forms. Flip and repeat on the other side.

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Step 5: Add Butter, Garlic, and Herbs

Once both sides are seared, reduce heat to medium. Add butter, crushed garlic, and thyme or rosemary. Tilt the pan and use a spoon to baste the steak in the melted butter for 1–2 minutes.

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Step 6: Check for Doneness

Use an instant-read thermometer to check the internal temperature:

• Rare: 120°F
• Medium-Rare: 130°F
• Medium: 140°F
• Medium-Well: 150°F

Remove from heat when it’s 5°F below your target doneness.

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Step 7: Rest the Steak

Transfer the steak to a cutting board and let it rest for 5–10 minutes. This redistributes the juices, ensuring each bite is succulent and not dry.

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Step 8: Slice and Serve

Slice against the grain and serve hot with spooned-over pan juices, garnishing with extra herbs or a pat of butter if desired.

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How Long to Prepare the Pan Seared Ribeye Steak

Prep Time: The initial preparation is minimal. Bringing the steak to room temperature takes about 30–45 minutes. While you wait, you can prep your garlic and herbs, and gather all your ingredients.

Cooking Time: Searing and basting the steak typically takes 8–10 minutes, depending on the thickness of your cut and preferred doneness. Resting adds another 5–10 minutes. Altogether, you’re looking at under an hour for a restaurant-quality steak at home.

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Tips for Perfect Pan Seared Ribeye Steak

• Use a cast iron skillet. It retains heat and creates the best crust.
• Dry your steak well. Moisture is the enemy of a good sear.
• Don’t crowd the pan. Cook one steak at a time unless your pan is large.
• Baste with butter toward the end. It prevents burning and layers flavor.
• Let it rest. Cutting too soon will let all the juices escape.

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Watch Out for These Mistakes While Cooking

• Cooking straight from the fridge. Leads to uneven doneness.
• Overcrowding the skillet. Causes steaming, not searing.
• Skipping the thermometer. Guesswork often ends in overcooked steak.
• Flipping too early. Interrupts crust formation.
• Not resting the steak. Rushing to serve dries out the meat.

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What to Serve With Pan Seared Ribeye Steak?

1. Garlic Mashed Potatoes

Creamy and buttery, they balance the richness of the steak beautifully.

2. Roasted Asparagus

A light and crisp contrast to the hearty meat.

3. Creamed Spinach

Classic steakhouse side with a luscious texture.

4. Grilled Corn on the Cob

Adds sweetness and char that complements the savory flavors.

5. Crusty Bread

Perfect for soaking up all the garlicky herb butter from the pan.

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Storage Instructions

Refrigeration: Let the steak cool completely, then store in an airtight container in the fridge for up to 3 days. Keep pan juices too—they’re flavorful when reheating.

Reheating: For best results, warm gently in a skillet over low heat with a touch of butter or beef broth to prevent drying out. Avoid microwaving if possible.

Freezing: You can freeze cooked steak, tightly wrapped in foil and placed in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition

(Per 1 serving, based on a 12 oz ribeye steak with butter)

• Calories: ~750 kcal
• Protein: 55g
• Fat: 58g
• Saturated Fat: 24g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 0g
• Sodium: 480mg

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Frequently Asked Questions

How do I know when my steak is done without a thermometer?

Use the finger test method by pressing on the steak’s surface. It’s not foolproof, but firmer texture generally means more well done. Still, a thermometer is best.

Can I use butter from the beginning?

It’s better to wait until after searing both sides. Butter can burn at high heat, so add it once the crust is formed.

Is it necessary to use herbs?

Not essential, but herbs like thyme or rosemary add aromatic depth and make the dish more flavorful.

What oil is best for high-heat searing?

Choose oils with a high smoke point like avocado, grapeseed, or canola. Olive oil is less ideal due to its lower smoke point.

Should I marinate the steak?

Ribeye is flavorful enough on its own. A dry salt and pepper seasoning is all you need. If you want extra flavor, try a dry rub.

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Conclusion

Pan seared ribeye steak is a timeless, indulgent dish that proves how simplicity can still impress. With just a few high-quality ingredients and a hot skillet, you can recreate a steakhouse-worthy experience right at home. Whether you’re cooking for yourself or guests, this method guarantees flavor, texture, and satisfaction in every bite. Now that you’ve mastered the technique, don’t be surprised if this becomes your go-to for special nights—or any night that needs a little something extra.

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