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My Pan Seared Ribeye Steak is tender, juicy, and bursting with flavor! This is a fool-proof recipe you will want to make time and time again. Ready in just under 30 minutes, this gorgeous pan seared steak recipe is basted with garlic herb butter and browned to perfection with a perfectly cooked middle. Enjoy!
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Perfect Pan Seared Steak
My family and I love steak for dinner - especially ribeye! Who doesn't love a good, juicy ribeye steak? One of my favorite ways to prepare steak is using this classic pan-searing method. It's a great method for controlling the internal temperature of the steak while giving it that perfect sear. All you need is a hot pan and your stove!
The secret to the perfect pan seared steak is getting an incredible sear on the outside. This locks in the flavor of the beef and adds the perfect texture to the steak. Because this is a ribeye, there is a higher fat content from the marbling (distribution of fat) in the steak. The high heat of the cast iron pan against the fat of the beef is what creates the perfect crust!
Thanks to the fresh thyme, garlic, and melted butter, each bite of pan seared ribeye is better than the last. There is nothing more impressive than bringing a large platter of perfectly cooked pan seared ribeye steaks to the table with melting butter and fresh herbs sprinkled throughout.
FAQs
A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached. In the United States, the term rib eye steak is used for a rib steak with the bone removed; however in some areas, and outside the U.S., the terms are often used interchangeably.
Let your ribeye steak rest for at least 10 minutes before slicing into it. Resting your steak reduces the amount of juices you lose when cutting into the meat. If you rest it long enough, your meat will retain these juices, and you'll bite into the tender, tasty, and incredibly juicy steak.
For this recipe, pan sear the steaks in a preheated cast iron skillet for 2 minutes on both sides. The steak is finished in the oven for the perfect temperature in the middle.
Look at each steak carefully. If you want it to be juicy and tender for cooking on a cast iron, you want lots of little white flecks of fat in the meaty part (that's the marbling!). The flecks melt away during cooking, adding to the meat's flavor. You also want it to be an even thickness, and at least 1 inch thick.
Ribeye steaks are naturally gluten-free, as is the rest of this recipe. Be mindful of the sides you serve if you or a guest are gluten intolerant.
Ribeye Steak Temperature Chart
For more info on finding the perfect temperature for your ribeye steak, take a look at my Steak Temperature Chart.
| Desired Doneness | Internal Temperature |
|---|---|
| Rare | 125°F |
| Medium-Rare | 135°F |
| Medium | 145°F |
| Medium-Well | 150°F |
| Well-Done | 160°F |
Red Wine Reduction Sauce for Ribeye
The best sauce pairing for this pan-seared ribeye steak is my Red Wine Reduction Sauce. Trust me - make this steak with this sauce! You will love this combination.
What to Serve with Ribeye Steak
Steak is very versatile, so have fun coming up with your own combinations! Here are some of my other favorite steak pairings:
- Garlic Mashed Potatoes - Steak and potatoes are one of the most delicious food combinations of all time. This is a classic pairing I like to serve in my home!
- Garlic Roasted Carrots
- Steakhouse Mushrooms
- Caramelized Onions
When I feel like switching things up, I like to make my Instant Pot Mushroom Risotto or, for a lighter version, I will make my Buttermilk Dressing Salad and leave out the chicken.
Recipe Tips
- Allow your steaks to come to room temperature. If your steaks are cold when put into the hot pan, they will shrivel and you will not get as tender or juicy of a steak! Leave them out for 30 minutes prior to cooking.
- If you have time to salt your steaks while they are coming to room temperature, this is ideal! Moisture from inside the steak will rise to the surface thanks to the salt, meaning you get a perfectly flavored bite each time. Be sure to pat the steak dry to remove access moisture before putting them into the hot cast iron skillet.
- Use a really hot cast iron pan to achieve the perfect sear! It is important to preheat your cast iron for 5 minutes in a 450°F oven.
- Do not crowd your pan. If you are cooking more than one steak at a time, work in batches because overcrowding will not give you the same result.
- Take the time to baste your ribeye in the crushed garlic, butter, and thyme. You will want to generously coat the ribeye in this mixture for maximum flavor!
Best Steak Recipes
Try more of my best steak recipes below:
- Smoked Tomahawk Steak
- Grilled Porterhouse Steak
- Grilled Ribeye Steakhouse Steak
- Reverse Sear Ribeye Steak
- Grilled Chuck Steak
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Pan Seared Ribeye Steak
Equipment
- Cast-iron pan
Ingredients
- 1 large thick-cut ribeye steak
- ½ teaspoon coarse kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 thyme sprigs
- 2 garlic cloves partially crushed
- 4 Tablespoons butter
Instructions
- Preheat your oven to 450°F. While it heats, place a cast iron pan (or other oven-proof pan) into the oven for 5 minutes.While the skillet heats, season your steaks with salt and pepper. When the oven is heated, carefully remove skillet using oven mitts and place on the stovetop over medium heat.1 large thick-cut ribeye steak, ½ teaspoon coarse kosher salt, ¼ teaspoon freshly cracked black pepper
- Place ribeye steak in the skillet and sear for 2 minutes on each side. Top the steak with garlic and thyme, and place the skillet back in the oven for 6-7 minutes.2 thyme sprigs, 2 garlic cloves
- After 6-7 minutes is up, carefully remove the pan from the oven and place it back on the stovetop over low heat. Flip the steak and top with butter. Using pot holders, carefully tilt pan to pour the melted butter, garlic, and thyme over the steak for approximately 3 minutes. Cook to the desired doneness with an instant-read thermometer.4 Tablespoons butter
- Allow to rest for at least 10 minutes before slicing and serving. Cut against the grain for best results. Enjoy!
Notes
- Allow your steaks to come to room temperature. If your steaks are cold when put into the hot pan, they will shrivel and you will not get as tender or juicy of a steak! Leave them out for 30 minutes prior to cooking.
- If you have time to salt your steaks while they are coming to room temperature, this is ideal! Moisture from inside the steak will rise to the surface thanks to the salt, meaning you get a perfectly flavored bite each time. Be sure to pat the steak dry to remove access moisture before putting them into the hot cast iron skillet.
- Use a really hot cast iron pan to achieve the perfect sear! It is important to preheat your cast iron for 5 minutes in a 450°F oven.
- Do not crowd your pan. If you are cooking more than one steak at a time, work in batches because overcrowding will not give you the same result.
- Take the time to baste your ribeye in the crushed garlic, butter, and thyme. You will want to generously coat the ribeye in this mixture for maximum flavor!
Nutrition
Brandi Coleman says
The times you suggested gave med/med well results. So, I tweaked it a bit, seared same but also added a tsp of better with garlic and thyme and rosemary. Took it out after 4 mins then basted for about one to 2 mins. So good. Thanks for this. Was having a really hard time with my steaks!
Em Beitel says
Brandi, that's awesome! I'm happy to hear you were able to adjust the time to work for you and that it sounds like it worked out super well. Thank you for sharing!