How to Cook a Ribeye Steak

There are a few ways you can go about cooking your ribeye steak. Some people like to throw it on the grill, but you can also use your oven or stovetop. For this article, we’ll stick to the classic method of pan-frying a ribeye steak to perfection. 

We recommend using a cast-iron skillet for a great sear on your steak.

The best part about pan-frying a steak is that it brings out more flavors and makes your meat look amazing. It doesn’t require any special equipment (like a grill), and you don’t have to wait for your oven to preheat.

Pan-Fried Ribeye Steak Recipe

Ingredients:

  • 24-oz. ribeye steak at room temperature
  • Freshly ground pepper and salt
  • 3 tablespoons of butter
  • 3 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 tablespoon of oil (preferably canola oil)

Seasoning:

The first thing you’re going to want to do is reach for your kosher salt. Kosher salt is better than fine table salt since the meat absorbs it more easily. You’ll also want to grab your freshly ground pepper to add to the flavor.

Make sure to coat each side of the steak with enough salt and pepper that there’s a visible layer of seasoning. You don’t want to cover it with too much salt, but ensure that there’s enough to coat the entire surface of the steak.

After seasoning your steak, let it rest for a few minutes. Then, come back to it and add another hit of salt. This time, we recommend using flaky sea salt. This type of salt makes your steak juicier and more appealing to eat.

Cooking:

  1. Heat oil in a cast-iron pan over medium heat.
  2. Place your steak in the center of the pan (you may want to hold it at arm’s length to avoid getting splattered by the hot oil). Cook 1-2 minutes on the first side, then flip and cook another 1-2 minutes.
  3. Lower the heat and push your steak to the side of the pan. Add the butter, garlic, thyme, and rosemary.
  4. Let the butter cook until it starts to foam (around 90 seconds).
  5. Carefully sear the steak with butter for 1-2 minutes and flip it one last time.
  6. Check the internal temperature of the steak. We recommend cooking it to 120 degrees F for medium-rare.
  7. Let your steak rest for 15 minutes before serving. This is important! We know you’re ready to eat now, but resting makes the steak juicier.

Conclusion

Steak can be intimidating to cook, but the sooner you try, the sooner you can perfect your technique. With a little practice, you can have a gourmet steak at home rather than only enjoying steak at a restaurant. It’s a great way to impress dinner guests or your significant other, too.

Once you’ve mastered the pan-fried ribeye steak, consider adding different seasonings, like brown sugar, onion powder, and smoked paprika. The possibilities are endless!

About the author

Adam can tell you the difference between a flank steak and skirt steak and any other cut of meat. He loves sharing his knowledge of steaks with everyone, ensuring you get the perfect steak every time.