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pan seared ribeye sliced on a plate with potatoes
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4.84 from 6 votes

Perfect Pan Seared Steak

Learn how to make the most incredible Pan Seared Ribeye Steak in under 30 minutes using my fool-proof method!
Prep Time5 mins
Cook Time13 mins
Resting Time10 mins
Total Time28 mins
Course: Main Course
Cuisine: American
Keyword: pan sear steak, pan seared ribeye, pan seared steak
Servings: 1 steak
Calories: 884kcal


  • Cast-iron pan


  • 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


  • 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
    Pan seared ribeye steak ingredients on a wood surface
  • 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
    Searing steak in a skillet
  • 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
    Cooking ribeye steak in a cast iron pan
  • Allow to rest for at least 10 minutes before slicing and serving. Cut against the grain for best results. Enjoy!
    Pan-seared ribeye with garlic and thyme sliced on a cutting board


  • 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!


Calories: 884kcal | Carbohydrates: 3g | Protein: 46g | Fat: 77g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 27g | Trans Fat: 2g | Cholesterol: 258mg | Sodium: 1681mg | Potassium: 662mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1532IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 4mg