A ribeye steak is prized for its marbling — those ribbons of fat that melt as the steak cooks, creating unmatched tenderness and flavor. Pan-searing is the ideal cooking method because it allows you to form a deep golden-brown crust (thanks to the Maillard reaction) while locking in the juices inside. With a heavy skillet, some butter, garlic, and herbs, you can create a steakhouse experience right in your kitchen.
Why This Recipe Works
Golden, Crispy Crust – Pan-searing at high heat ensures caramelization on the outside, which enhances flavor.
Tender, Juicy Interior – Resting the steak and using proper timing preserves juices.
Minimal Ingredients, Maximum Flavor – Salt, pepper, butter, garlic, and herbs are all you need to elevate the ribeye’s natural richness.
Restaurant-Worthy Results – Perfect for date nights, family dinners, or when you simply want to treat yourself.
Ingredients You’ll Need
1–2 ribeye steaks (1–1.5 inches thick, about 12–16 oz each; bone-in or boneless works, but bone-in adds more flavor)
2 tablespoons neutral oil (canola, vegetable, or grapeseed oil — avoid olive oil because it burns at high heat)
2–3 tablespoons unsalted butter
4 garlic cloves, lightly smashed
2–3 sprigs fresh rosemary or thyme (optional but recommended for aromatic flavor)
Kosher salt and freshly ground black pepper (coarse grind is best for steak)
Equipment
Cast iron skillet or heavy stainless steel pan (these hold heat well and create the best crust)
Tongs (for flipping the steak)
Instant-read meat thermometer (to check doneness accurately)
Step-by-Step Instructions
1. Prepare the Steak
Remove steaks from the fridge at least 30–40 minutes before cooking to bring them closer to room temperature. This helps them cook evenly.
Pat dry with paper towels. Moisture on the surface prevents a good sear.
Season generously with salt and pepper on both sides. Don’t be shy — ribeye is thick, and seasoning enhances the crust.
2. Preheat Your Pan
Place your skillet over medium-high to high heat and let it get very hot (about 5 minutes).
Add 2 tablespoons oil and swirl to coat the pan. The oil should shimmer and almost smoke slightly.
3. Sear the Steak
Place the steak carefully in the hot skillet. You should hear a loud sizzle — this is key for crust formation.
Cook without moving for 3–4 minutes on the first side, until a deep golden-brown crust develops.
Flip the steak with tongs and cook another 3–4 minutes.
4. Add Butter, Garlic, and Herbs
Reduce heat to medium.
Add 2–3 tablespoons butter, smashed garlic, and herbs to the pan.
Tilt the skillet slightly and use a spoon to baste the steak with melted butter and pan juices. This adds richness and helps cook the steak from the top.
5. Check Doneness
Use a thermometer for accuracy:
Rare: 120–125°F (cool red center)
Medium-Rare: 130–135°F (warm red center; best for ribeye)
Medium: 140–145°F (pink center)
Medium-Well: 150–155°F (slightly pink center)
Well-Done: 160°F+ (no pink; less juicy)
Tip: Remove the steak from the pan when it’s 5°F below your target, because it will continue cooking as it rests.
6. Rest the Steak
Transfer the steak to a cutting board and tent loosely with foil.
Let rest for 5–10 minutes. This allows juices to redistribute, preventing them from spilling out when you slice.
7. Slice and Serve
For bone-in ribeye, slice along the bone and then cut across the grain into thick slices.
Drizzle with pan juices for extra flavor.
What to Serve With Pan-Seared Ribeye
Classic Sides: Creamy mashed potatoes, roasted asparagus, or sautéed mushrooms.
Fresh Sides: Arugula salad with lemon vinaigrette, or roasted cherry tomatoes.
Sauces: Chimichurri, red wine reduction, or simple garlic butter.
Pro Tips for Success
Use a cast-iron pan: It retains heat evenly, giving you the best sear.
Don’t overcrowd the pan: Cook one steak at a time if your pan is small.
Resting is crucial: Cutting too soon will dry out your steak.
Basting with butter: Enhances both flavor and tenderness.
Nutrition (per serving, approximate for 12 oz ribeye)
Calories: ~900
Protein: 65g
Fat: 70g (from marbling + butter)
Carbs: 0g
Final Thought: This pan-seared ribeye steak is the definition of comfort and indulgence. With a crackling crust, tender center, and aromatic butter baste, it’s proof that with a good cut of meat and a hot skillet, you can rival the finest steakhouses without leaving your home.
