When you’re craving pure steakhouse bliss at home, nothing beats the savory magic of a perfectly cooked Pan Seared Ribeye Steak. With its crispy, caramelized crust, juicy marbled interior, and the aromatic kick of herbed butter and garlic, this classic steak is an unforgettable main course. Even better: it’s surprisingly easy, quick, and always impressive — the kind of dish you’ll want to show off for weeknight dinners or special celebrations. Once you try pan searing, you’ll never go back!
Ingredients You’ll Need
Pan Seared Ribeye Steak proves that a handful of thoughtfully chosen ingredients can make a huge difference. Each one plays a unique role in flavor, texture, and bringing out the very best in your steak. Get ready for steak night success with these essentials below.
- Ribeye steak: Look for a thick-cut, well-marbled ribeye (bone-in or boneless) for maximum flavor, tenderness, and juiciness.
- Kosher salt & freshly cracked black pepper: Essential for seasoning; the coarse salt and pepper create the craveable, crusty exterior.
- Neutral oil (like canola or avocado): With a high smoke point, this oil lets you sear the steak over high heat without burning.
- Unsalted butter: Adds richness and helps form that glossy, golden finish while basting.
- Garlic cloves (smashed): Smashed, not chopped, infuses aromatic flavor without burning.
- Fresh thyme: A couple of sprigs lend an earthy, fresh element to the steak’s buttery basting sauce.
- Fresh rosemary: Its piney, robust flavor takes the pan juices to the next level.
How to Make Pan Seared Ribeye Steak
Step 1: Bring the Ribeye to Room Temperature
Giving your ribeye steak 30 to 45 minutes to rest outside the fridge ensures it cooks evenly from edge to center. A room temperature steak is the secret to achieving a juicy, tender interior and a perfectly browned crust. Don’t skip this simple step — it makes all the difference when preparing a Pan Seared Ribeye Steak.
Step 2: Season Thoroughly
Take a paper towel and pat that beauty completely dry; moisture is the enemy of a good sear! Generously season all surfaces of the ribeye with kosher salt and freshly cracked black pepper. The salt draws moisture to the surface and creates the foundation for that mouth-watering savory crust, while the pepper brings subtle heat.
Step 3: Sear on High Heat
Preheat your cast iron skillet over medium-high until it is smoking hot — if a drop of water sizzles instantly, you’re ready. Add the neutral oil to the pan, then carefully set your ribeye down. Don’t move it! Let the steak sear for 3 to 4 minutes, occasionally pressing with a spatula to ensure even contact. A deep, golden crust is your reward for patience.
Step 4: Flip and Add Flavor
Now it’s time for the stars: butter, garlic, thyme, and rosemary. Flip the steak and immediately add these aromatics to the skillet. As the butter melts, use a spoon to tilt and baste the hot, fragrant mixture over the steak for 2 to 3 minutes. This method keeps the Pan Seared Ribeye Steak deliciously juicy while infusing it with irresistible aroma.
Step 5: Baste and Finish Cooking
Continue basting and flipping every 30 to 45 seconds until your steak reaches your preferred doneness (aim for 135-140°F for medium, using an instant read thermometer for best results). The repeated basting locks in flavor and moisture, resulting in restaurant-quality steak at home.
Step 6: Let It Rest, Then Slice
Remove the steak from the pan and set it aside for 5 to 10 minutes. Resting allows the juices to redistribute, so every bite stays remarkably tender. Once rested, slice against the grain and serve immediately alongside your favorite accompaniments.
How to Serve Pan Seared Ribeye Steak
Garnishes
The finishing touches are what elevate your steak from great to extraordinary. For a classic look and extra pop of flavor, sprinkle flaky sea salt and an extra grind of black pepper right before serving. For herb lovers, a few fresh thyme or rosemary sprigs make a beautiful and vibrant edible garnish.
Side Dishes
Pan Seared Ribeye Steak pairs like a dream with simple sides that soak up its juices. Think creamy mashed potatoes, crispy roasted vegetables, blistered green beans, or a fresh, peppery arugula salad. Don’t forget a piece of crusty bread to mop up that buttery pan sauce.
Creative Ways to Present
For dinner parties or date night, serve your steak pre-sliced on a wooden board, fanned out for dramatic effect and topped with a drizzle of herby butter from the pan. For a bistro-style plate, mound a small green salad right beside thick slices of steak, or stack roasted fingerling potatoes underneath for maximum wow factor.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let your Pan Seared Ribeye Steak cool completely before transferring it to an airtight container. It will stay delicious in the fridge for up to three days, perfect for quick steak salads or sandwiches.
Freezing
You can absolutely freeze cooked steak for future meals. Wrap slices tightly in parchment or foil, then seal in a freezer-safe container or bag. Frozen ribeye can be enjoyed up to two months later — just be sure to thaw overnight in the fridge for best texture.
Reheating
To keep leftovers tender and juicy, gently reheat steak slices in a skillet with a splash of broth or a knob of butter over low heat. Avoid the microwave if possible, as it can toughen the meat and dry it out.
FAQs
How do I know when my Pan Seared Ribeye Steak is done?
The most reliable way is to use an instant-read meat thermometer; 135-140°F (57-60°C) is the sweet spot for medium. The outside should be deeply browned, while the inside stays rosy and juicy.
Should I use bone-in or boneless ribeye for this recipe?
Either option works beautifully! Bone-in steaks tend to be slightly juicier and feel a bit more celebratory, but boneless is great for easy slicing and even cooking.
Can I use other herbs besides thyme and rosemary?
Absolutely! Sage, oregano, or even a sprig of tarragon offer fantastic flavor twists. Choose what makes your taste buds happy and experiment with fresh herbs from your garden.
What oil is best for searing the steak?
Look for neutral oils with high smoke points, like canola, grapeseed, or avocado oil. These help you get a crisp, golden crust without imparting unwanted flavors or burning.
Why do I need to rest the Pan Seared Ribeye Steak before slicing?
Resting is essential! It allows the juices to redistribute throughout the meat, so every bite is as succulent as possible. If you slice right away, the juices will run out, leaving the steak dry.
Final Thoughts
Trust me when I say that nothing rivals the satisfaction of creating your own Pan Seared Ribeye Steak at home. The process is simple, the results are indulgent, and the flavor is unforgettable. Whether it’s a cozy night in or a feast with friends, this steak is your ticket to the ultimate homemade dinner. Enjoy every bite!
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Pan Seared Ribeye Steak Recipe
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Learn how to cook the perfect pan-seared ribeye steak with this simple and delicious recipe. Searing the steak in a cast-iron skillet with garlic, thyme, and rosemary creates a flavorful crust while keeping the inside juicy and tender.
Ingredients
Main Ingredients:
- 1 large bone-in or boneless ribeye steak (1¼ to 1½ inches thick; about 1 pound)
Seasoning:
- Kosher salt & freshly cracked black pepper (up to 2 teaspoons each)
For Cooking:
- 2 tablespoons neutral oil (like canola or avocado)
- 3 tablespoons unsalted butter
- 3 to 4 garlic cloves, smashed
- 2 to 3 sprigs fresh thyme
- 1 to 2 sprigs fresh rosemary
Instructions
- Prepare the Steak: Let the ribeye sit out for 30–45 minutes before cooking to bring to room temperature. This helps it cook evenly.
- Season the Steak: Pat the ribeye dry with paper towels. Season all sides with kosher salt and freshly cracked black pepper.
- Sear the Steak: Heat a cast-iron skillet over medium-high heat until very hot. Sear the steak for 3 to 4 minutes on each side until a deep golden crust forms.
- Add Flavors: Flip the steak and add butter, smashed garlic, thyme, and rosemary to the pan. Baste the steak continuously for 2 to 3 minutes as the butter melts.
- Finish Cooking: Continue basting and flipping the steak until it reaches your desired doneness (about 135-140°F for medium).
- Rest and Serve: Remove the steak from the pan and let it rest for 5 to 10 minutes before slicing. Serve with your favorite sides.
Notes
- Make sure to use a meat thermometer to check the steak’s internal temperature for doneness.
- Allowing the steak to rest after cooking helps redistribute the juices for a more flavorful result.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 0g
- Sodium: 350mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 175mg
