When it comes to steakhouse-quality dinners made in your own kitchen, nothing delivers on richness, tenderness, and pure satisfaction quite like a Pan Seared Ribeye Steak. This classic technique doesn’t just produce a beautifully caramelized crust and juicy center, it fills your kitchen with the savory aroma of sizzling butter, garlic, and herbs. Whether you’re new to cooking steaks or consider yourself a pro, this method is all about honoring the meat and celebrating the joy of a perfectly cooked steak every single time.
Ingredients You’ll Need
Crafting an unforgettable Pan Seared Ribeye Steak takes just a handful of staple ingredients, each playing a starring role. It’s all about simple choices that let the steak shine, with a few flavorful touches to elevate the experience.
- Ribeye Steaks: The star of the show! Look for steaks that are about 1 inch thick, well-marbled, and around 10–12 oz each for maximum juiciness.
- Olive Oil: Helps achieve that enviable golden-brown sear while keeping the meat moist and flavorful.
- Unsalted Butter: For rich, decadent basting that melds with the garlic and herbs, infusing every bite with luxurious flavor.
- Garlic Cloves: Smashed, not chopped, so they mellow out and impart subtle, aromatic notes without overpowering the steak.
- Fresh Rosemary or Thyme: 2–3 sprigs give an earthy, fragrant finish that feels downright restaurant-worthy.
- Salt and Freshly Ground Black Pepper: The simplest yet most important seasoning—be generous for the ultimate crust and flavor balance.
How to Make Pan Seared Ribeye Steak
Step 1: Bring the Steaks to Room Temperature
Take your ribeye steaks out of the refrigerator at least 30 minutes before cooking. Letting them warm up a bit ensures even cooking and helps achieve that beautiful, juicy finish. If you cook a cold steak, the outside may overcook before the center reaches your preferred doneness, so don’t skip this simple step.
Step 2: Pat Dry and Season Generously
Use paper towels to thoroughly dry the surface of each steak. Moisture is the enemy of a coppery crust! After drying, season both sides liberally with salt and freshly ground black pepper. The salt will enhance the steak’s natural flavor, while the pepper adds just the right punch of heat. Feel free to press seasonings in gently so they adhere well.
Step 3: Sear to Perfection
Place your trusty cast iron skillet over high heat and pour in the olive oil. When the oil shimmers and just begins to smoke, it’s time for the magic. Gently lay the ribeyes in the pan—don’t crowd them! Let each Pan Seared Ribeye Steak sizzle away, untouched, for 3–4 minutes. This undisturbed searing builds a deep, golden-brown crust brimming with flavor.
Step 4: Flip and Cook to Desired Doneness
Using tongs, flip each steak and let them finish cooking on the other side for another 3–4 minutes for medium-rare. Time may need a slight adjustment based on thickness or how well-done you like your meat. For foolproof results, use an instant-read meat thermometer: 130°F is medium-rare, 140°F for medium—a perfect Pan Seared Ribeye Steak awaits!
Step 5: Baste with Butter, Garlic, and Herbs
Lower the heat to medium-low and add the butter, smashed garlic cloves, and sprigs of rosemary or thyme to the skillet. As the butter melts into a golden pool, tilt the pan and use a spoon to baste the hot, garlicky butter over the steaks repeatedly for about 1–2 minutes. This quick bath infuses the ribeyes with the flavors of the aromatics and adds a glossy, restaurant-style finish.
Step 6: Rest and Slice
Once your Pan Seared Ribeye Steak looks irresistibly golden and aromatic, transfer it to a plate and loosely tent with foil. Resting for 5–10 minutes allows the juices to redistribute, guaranteeing succulent slices. Waiting might be tough, but that final payoff in tenderness is absolutely worth it!
How to Serve Pan Seared Ribeye Steak
Garnishes
Finish your Pan Seared Ribeye Steak with a sprinkle of flaky sea salt or a few fresh herb leaves for a burst of color. You can even top it with an extra spoonful of that buttery pan sauce for a flavor boost. A little freshly cracked pepper right before serving adds a lively, inviting look.
Side Dishes
The richness of ribeye pairs beautifully with classic steakhouse sides. Try a pile of creamy mashed potatoes, crispy roasted vegetables, or even a peppery arugula salad for something light and crisp. Don’t forget a hunk of crusty bread to mop up every bit of the garlicky pan juices.
Creative Ways to Present
For a show-stopping presentation, slice your Pan Seared Ribeye Steak against the grain and fan out the pieces on a large platter. Drizzle the pan drippings on top and scatter some microgreens or roasted garlic cloves for a modern, chef-inspired touch. You can even serve smaller, carved portions as part of a tapas-style spread.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover steak, let it cool down before transferring to an airtight container. It’ll stay delicious in the refrigerator for up to three days. Just remember to stash any leftover pan juices, too—they’re liquid gold for reheating!
Freezing
Freeze any extra Pan Seared Ribeye Steak by wrapping tightly in plastic wrap, then placing in a freezer-safe bag or container. Label the date, and your steak will keep its flavor and texture for up to two months. Thaw in the refrigerator overnight before reheating for the best results.
Reheating
To bring your steak back to life, warm it gently in a skillet over low heat with a splash of the reserved pan juices or a pat of butter. Avoid high heat so the meat stays tender and juicy. Alternatively, wrap the steak in foil and warm in a low oven until just heated through.
FAQs
How do I know when my steak is done without a thermometer?
If you don’t have a meat thermometer, use the finger test: press the steak gently; it should feel like the fleshy base of your thumb for medium-rare. The firmer it feels, the more cooked through it is. With practice, you’ll get the hang of your preferred doneness!
Can I make Pan Seared Ribeye Steak with a different cut?
Absolutely! While ribeye brings unbeatable flavor and marbling, New York strip, filet mignon, or sirloin also work well with this pan-searing method. Just adjust cook times based on thickness and your preferred finish.
Is it necessary to use a cast iron skillet?
For the best sear, cast iron is a home cook’s best friend. It holds and distributes heat evenly, giving you that signature steakhouse crust. But if you don’t have one, use the heaviest oven-safe skillet you have—just make sure it can withstand high heat.
What herbs work best for basting?
Fresh rosemary or thyme are classic partners for Pan Seared Ribeye Steak, thanks to their earthy aroma and sturdiness. Sage or oregano can also add unique depth, so feel free to experiment with your garden herbs for new flavors!
Why is it important to rest steak after cooking?
Resting allows the steak’s juices to redistribute evenly, keeping the meat moist and tender instead of running onto the cutting board. Even five minutes under foil makes a world of difference—don’t rush it!
Final Thoughts
I can’t wait for you to try this Pan Seared Ribeye Steak at home. Whether you’re making it for yourself or wowing someone special, it’s sure to deliver a mouthwatering, memorable meal with every bite. Fire up your skillet, gather your favorite sides, and savor steak night in all its glory!
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Pan Seared Ribeye Steak Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a flavorful and juicy Pan Seared Ribeye Steak for a satisfying meal. This recipe ensures a perfectly seared steak with a golden crust, infused with garlic and herb butter for extra richness.
Ingredients
Ribeye Steaks:
- 2 ribeye steaks (about 1 inch thick, 10–12 oz each)
Seasoning:
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2–3 sprigs fresh rosemary or thyme
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Steaks: Allow the steaks to reach room temperature for 30 minutes. Pat dry and season with salt and pepper.
- Sear Steaks: Heat olive oil in a skillet, sear steaks for 3–4 minutes per side.
- Infuse Flavor: Reduce heat, add butter, garlic, and herbs. Baste steaks for 1–2 minutes.
- Rest and Serve: Rest steaks, then slice and serve.
Notes
- Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium.
- Basting with butter adds richness and infuses flavor from the garlic and herbs.
Nutrition
- Serving Size: 1 steak
- Calories: 620
- Sugar: 0g
- Sodium: 150mg
- Fat: 48g
- Saturated Fat: 20g
- Unsaturated Fat: 26g
- Trans Fat: 1g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 160mg
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