One bite of a Pan-Seared Ribeye Steak and you won’t want to go back to your usual cooking methods. This simple recipe requires minimal ingredients and gives you juicy steak with a golden, caramelized crust every time. Pan-searing is one of my favorite methods for cooking a crowd-pleasing steak dinner for my family.
Steak is a bit of a splurge these days, so it’s important to cook premium cuts like filet mignon or New York strip right the first time. Luckily, my foolproof method for Pan-Seared Steak yields results that are nothing short of legendary.
Pan-Searing Ribeye Steaks
Cut from the cow’s rib section, ribeye steak is prized for its marbled streaks of fat, which infuse the meat with juiciness and rich flavor during cooking. For that reason, this cut is ideal for pan-searing. The high heat renders the marbled fat within the meat, giving you mouthwatering results.
Unlike slower cooking methods, like oven-roasting or smoking, pan-searing begins the flavor-building process right away. The high heat in the skillet quickly creates a caramelized crust around the outside and tender, juicy meat on the inside (just like what you’d expect from a steakhouse). Once you’ve mastered the simple techniques in this recipe, you’ll find it hard to go back to any method that delivers anything less than a perfectly pan-seared steak.
Ingredients and Substitutions
There’s a reason most of my steak recipes use minimal, simple ingredients: they allow the natural flavors of the meat to shine. This ribeye steak recipe is no different and calls for ingredients you might already have in your kitchen:
- Ribeye – The star of this recipe is a well-marbled boneless ribeye, around 12 to 16 ounces. Those thin white streaks of fat melt throughout the meat during cooking, giving ribeye its signature juiciness and flavor.
- Seasonings – Just coarse salt and freshly cracked black pepper.
- Oil – To achieve that golden, caramelized sear, I use a high smoke-point oil, such as avocado, canola, or vegetable oil.
- Aromatics – I used a shallot, garlic cloves, and fresh thyme to infuse the steak with deep flavor. If you don’t have shallots, use half of a finely chopped red onion as a substitute. The thyme can be replaced with rosemary, oregano, or sage leaves as well.
- Butter – I always find that steak gets even juicier when I baste it in melted butter.
How to Pan Sear Ribeye Steak
Season the steak: I start by patting the steak dry with paper towels, then I season it liberally on both sides with kosher salt and freshly cracked black pepper.
Heat the pan: Next, I heat a thin layer of oil in a large heavy-bottomed skillet over high heat until it starts to shimmer and lightly smoke.
Sear the steak: I carefully place the steak in the hot pan, reduce the heat slightly, and leave it alone for 1 full minute. This allows the crust to form.
Move and flip: I gently move the steak around the pan for 1 minute before flipping it to the other side.
Add flavor: Once flipped, I reduce the heat to low and add the butter, shallot, garlic, and fresh thyme to the pan.
Baste: Once the butter is melted, I tilt the pan to pool it on one side. I continuously spoon the melted butter over the steak for about 2 minutes. This gives me a juicy, medium-rare ribeye with a rich, buttery crust.
Rest before slicing: I immediately transfer the medium-rare steak to a rack or plate. I let it rest for a few minutes. To finish, I slice the steak against the grain and serve.
Chef Tip + Notes
Give your skillet and the oil plenty of time to preheat before you even think about cooking the steak. You’ll know it’s hot enough when the oil is shimmering and there are light wisps of smoke rising from the pan. This is how you lock in the ribeye’s meaty juices and the secret behind a golden-brown, restaurant-quality crust.
- Room temperature meat: Take the ribeye out of the fridge at least 20 minutes before searing to give it time to come to room temperature. This will help it cook more evenly.
- Dry the steak: Moisture is the enemy of a good sear, which is why I always start my seared steak recipes by blotting the meat dry with paper towels.
- Choose the right pan: The best way to cook a ribeye steak is in a heavy-bottomed stainless steel or cast-iron skillet, as they retain heat and provide the most even sear. Just as important, make sure your skillet is large enough to leave plenty of room around the meat so it sears instead of steams.
- Don’t forget the edges: After searing both sides, I like to use tongs to hold the steak upright and sear the fat cap and edges. This way, you get that beautiful, caramelized crust at every angle.
Ribeye Temperature Guide
A meat thermometer and this temperature guide will help you cook your ribeye just how you like it:
- Rare: 120°F to 125°F
- Medium-rare: 130°F to 135°F
- Medium: 140°F to 145°F
- Medium-well: 150°F to 155°F
- Well-done: 160°F+
I like to remove the steak from the pan when it’s about 5 degrees away from medium rare because it will continue to cook slightly off the heat. If you realize you’ve cooked it a little too long, stand it upright on its side as it rests to help it cool down faster and stop the residual heat from cooking it even further.
Serving Suggestions
Treating my family to a perfectly seared ribeye steak is just as fun for me as it is for them. To complete their steakhouse experience, I’ll drizzle chimichurri sauce or my mushroom sauce over the steak. Then, I serve it with creamy mashed potatoes and sautéed asparagus on the side.
Make-Ahead and Storage
Make-Ahead: The ribeye can be pan-seared about 30 minutes before serving. Place the steak on a wire rack set over a baking sheet and keep it in a low oven (about 200°F) until it’s time to eat.
How to Store: Wrap any leftover steak in plastic wrap or place it in an airtight container. It will keep in a refrigerator for 3 to 4 days.
How to Reheat: To reheat ribeye without drying it out, place the slices in a skillet over low heat with a splash of beef stock or water. You can also warm whole steaks in a 250°F oven or air fryer until just heated through.
More Ways to Cook Steak
Pan-Seared Ribeye Steak Recipe
Ingredients
- 12-16 ounce boneless Ribeye Steak
- 2 tablespoons olive oil
- ½ peeled shallot
- 4 sprigs fresh thyme
- 4 garlic cloves
- 3 tablespoons unsalted butter
- coarse salt and freshly cracked pepper to taste
Instructions
- Season the steak generously with salt and pepper.
- Add the oil to a large frying pan over high heat and heat it up until it begins to lightly smoke.
- Place the steak in the pan, turn the heat down to medium-high. Cook untouched for 1 minute.
- After 1 minute, begin to move the steak around the pan, cook for a total of 1 minute before flipping the steak.
- Turn the heat down to low and add in the shallot, garlic, thyme, and butter.
- Baste the steak with the herb butter and cook for 2 minutes for a medium-rare internal temperature.
- Remove the steak and let it rest on a rack or a plate for 3 to 4 minutes before slicing and serving.
Pan-Seared Ribeye Steak Recipe