Pan Seared Ribeye Steak is a quick and simple skillet recipe! All you need are ribeye steaks, salt and pepper, olive oil, rosemary, butter, and a skillet.
Why You'll ❤️ This
Ribeye steaks are cut from the same section as a prime rib roast - so they're tender and juicy when cooked right. Ribeye lovers will want to try this Chipotle Steak Recipe with its slightly spicy kick and this Cowboy Ribeye Steak with Cumin Chili Rub. For a special occasion, make these wagyu ribeye steaks! Oh my.
"Many people are intimidated by cooking steaks on the stove, but it's actually quite EASY. A perfectly pan-seared steak is the perfect weeknight dinner."
Quick and Simple Dinner
I know you'll be surprised to know that a juicy pan-seared ribeye steak is quick and simple - and on your dinner table in less than 20 minutes. Make sure to season your ribeyes well in advance and let them come to room temp before cooking to ensure a more even cook all the way through.
A good steak doesn't need much help with extra seasoning.
I know - steaks may not be the first thing you think of when you are looking for something healthy. It's all about moderation, right? Ribeyes are sugar free, gluten free, low carb, and keto friendly. In addition, they are Paleo and Whole30 approved.
- Beef is high in protein, iron, and zinc.
- To cut down on the fat, you can eliminate the butter called for and trim off any excess fat around the edges of the ribeyes.
- Everything in moderation - limit your portion size. A proper size portion of beef is about 4 to 6 ounces - about the size of your palm.
What You'll Need
Here are the ingredients you will need to make this Pan Seared Ribeye Steak:
See the recipe card for quantities.
Ribeye Steak - much more popular than most steaks sold at the market as is one of the most highly recognized steaks internationally. Due to its nice marbling and fat content, ribeye steaks are a very tender cut and pan-sear quite nicely. There are plenty of other options listed in the Variations section below.
Olive Oil - while cooking this steak, it is going to smoke
Ground Black Pepper
Rosemary Sprigs - act as an aromatic and compliment the ribeyes nicely. Rosemary is a versatile fresh herb, which can be used with all proteins, grains, starches, and vegetables.
For exact ingredient quantities, please see the recipe card below!
Here are a few ways you can vary or make substitutions to your pan seared ribeye steak:
- Eliminate the rosemary or substitute another herb. The herb is only acting as an aromatic so you do not eat it. Try this pot roast seasoning - it's fabulous on steaks!
- Omit the butter and use all olive oil if desired.
- Even though we're talking about steaks here, you could just as easily pork, chicken, or fish. Keep in mind that chicken needs to be cooked to 165 degrees F and both pork and fish to 145 degrees F.
- There are many cuts of steak that will work just as well as a ribeye: NY strip, porterhouse, T-bone, skirt, flank, sirloin, and fillet. The most important thing you need for a decent steak is an even cut and beautiful marbling. If you are unsure go to the market and have the butcher help you pick one out!
Here's how to make a pan seared ribeye steak:
For complete instructions, please see the printable recipe card below.
Generously season all sides of the ribeyes with salt and pepper.
Place in an airtight plastic bag and refrigerator for a minimum of 4 hours, up to 48 hours.
Bring To Room Temperature
Pull your steak out of the fridge and let it rest at room temperature for 45 minutes before cooking.
Preheat a 12-inch skillet over medium-high heat. Add extra virgin olive oil and butter. Once the oil and butter just start to smoke, add steaks and work in the rosemary sprigs around the ribeyes.
Sear the ribeyes for 3 to 4 minutes on each side until the internal temperature reaches 125 to 130°F (medium-rare).
As soon as the correct temperature is achieved, take steaks off the heat and set them on a clean platter or cutting board to rest for 4 to 6 minutes. Cover with foil to keep warm.
Remove ribeyes from the heat and place them on a clean plate or cutting board. Cover will foil and let rest 5 to 6 minutes.
Note that as the steaks rest, their internal temperature will continue to increase a few degrees, reaching medium-rare (130 to 135°F).
How To Serve
- Top your steak with something delicious: Try caramelized onions and mushrooms. You could also top it with blue cheese sauce, garlic butter, or you could sprinkle blue cheese crumbles for a dynamic flavor combination also. If you don't like blue cheese, you could always substitute feta or goat cheese crumbles.
- Try serving your ribeyes with our fresh roasted chile corn salsa - it's a really bright, spicy, and sweet flavor combination that pairs perfectly with beef!
- Slice your steak and make street tacos by adding our salsa and fresh chipotle crema on top.
- Serve your steak, as mentioned above, with a side salad topped with some lovely cool chipotle ranch.
- A room temperature steak is a must as your steak will cook much more evenly.
- As you cook the steak it is going to smoke. Watch the heat and don't get the pan too hot. You only need a good sizzle. That is usually around medium-high. Cast iron skillets can heat fast so adjust the temperature down if needed.
- Season the steak as far in advance as possible for the best tenderization. I usually season my steak as soon as I get home from the butcher, or usually about 24 to 48 hours before I want to cook them.
- You will want to wait until you have a hot pan and your olive oil is slightly smoking before you add the steak to make sure you get a nice crust on your meat (a better crust means more flavor)!
- When cutting your ribeye steak for serving, remember to slice against the grain for maximum tenderness. Against the grain means to cut perpendicularly along the lines or grain of the steak.
How long does it take to cook a medium-rare steak in a cast iron pan?
It takes approximately 3 to 4 minutes per side for a 1" thick steak to reach medium-rare. 4 to 5 minutes for medium, and 5 to 6 minutes for medium-well.
What temperature should steak be cooked to?
According to the USDA, steaks should be cooked to 145 degrees F and allowed to rest for 3 minutes beyond that. This results in a steak cooked to the high end of medium doneness. Letting it rest for another 3 minutes means it will be closer to medium-well by the time you serve it.
A tenderized or marinated steak with good marbling will still taste delicious at this temperature.
My Personal Preference
Medium rare is the best in my book. Use the chart below and pull the ribeyes from the heat when they're between 125 and 130° Fahrenheit. Let them rest and the temperature will continue to increase, the juices will re-distribute and you'll end up with a most delicious and juicy steak!
Steak temperature cooking chart:
Here is a steak temperature cooking chart to help you determine the doneness. Use an instant-read thermometer to check the temperature.
Pull steaks from the heat 5 degrees cooler than the desired doneness, then let them rest. The temperature will continue to increase as they sit.
Medium-Rare: 130 to 135 degrees F
Medium: 140 to 145° F
Medium-Well: 150 to 155° F
Should I Marinate Ribeye?
Marinating or pre-seasoning a steak is always a good idea for a tender ribeye. Seasoning with just salt and pepper will help break down the protein, making it more tender. Season the steak at least 24 to 48 before cooking.
How long will cooked steak keep?
A cooked steak will last up to 4 days.
How long will raw steak keep?
A raw steak will last approximately 4 days if stored in an airtight bag or container in your refrigerator.
✔️ More Steak Recipes
If you are looking for more fantastic steak recipes, check these out:
- How To Grill A Ribeye Steak
- How To Grill Filet Mignon
- Pan Seared Cowboy Steak
- Pan-Seared Wagyu Ribeye Steak
- Herbed Butter Steak
- Chipotle Steak
- Crock Pot Cube Steak
- Cube Steak in the Oven
Steak Seasoning and Toppings:
- Steak Butter with Garlic and Herbs
- Garlic Herb Compound Butter (Flavored Butter)
- Chipotle Seasoning
- Blue Cheese Dressing
- Roasted Chili Corn Salsa
Pan Seared Ribeye Steak
- 2 (12 to 16 ounce) ribeye steaks
- 3 tablespoons salted butter
- 3 tablespoons extra virgin olive oil
- 3 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 sprigs rosemary
- Generously season all sides of the ribeyes with salt and pepper. To tenderize place in an air-tight plastic bag and refrigerate for a minimum of 4 hours, up to 48 hours.
- Remove steaks from the refrigerator 45 minutes before cooking so they come to room temperature.
- Preheat a 12-inch skillet over medium-high heat. Add olive oil and butter and heat to just smoking.
- Once the oil and butter just start to smoke, add steaks and work in the rosemary sprigs around the ribeyes.
- Add steaks to the hot pan and sear for 3 to 4 minutes on each side, or until the internal temperature reaches 125 to 130 degrees F.
- Remove ribeyes from the heat and place them on a clean plate or cutting board. Cover will foil and let rest 5 to 6 minutes. The temperature will continue to increase a few degrees reaching medium-rare (130 to 135 degrees F)
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- TOP TIPS: Remember to watch your heat when searing your steak. You want to maintain that sizzle throughout the cooking process, this is usually medium-high heat but every store is different; Make sure you pull your steaks out of the refrigerator 45 minutes prior to cooking so they can come to room temperature; Pull steaks off the heat 5 degrees cooler than your desired temperature, let rest and the temperature will continue to increase.
- SERVING SUGGESTIONS: Serve with a side of steamed or roasted vegetables, or a fresh green salad. If desired, top with blue cheese sauce, roasted chili corn salsa, herbed steak butter, or cheese crumbles like feta or goat cheese.
Steak Doneness Guide:Medium-Rare: 130 to 135 degrees F Medium: 140 to 145 degrees F Medium-Well: 150 to 155 degrees F
© 2023 Seeking Good Eats™