| PREP TIME | REST TIME | COOK TIME | TOTAL TIME |
| 5 mins | 45 mins to 24 h | 10 mins | 1 to 24 hours |
A pan-seared ribeye steak, basted with butter and fresh herbs, is one of the best ways to prepare ribeye. My recipe offers more than just basic instructions; it provides a detailed explanation and practical tips on achieving a perfectly cooked ribeye every time.
Learn how to cook a ribeye steak in a cast-iron skillet, mastering the art of creating a crispy crust and juicy interior. The combination of great ribeye flavor, butter, and aromatic herbs makes this recipe outstanding.
The Ingredients You’ll Need
For a tender, juicy, and buttery ribeye steak cooked on your stovetop, these are the ingredients you would need:
- A 1.5 to 2 inches (3.8 to 5.1 cm) thick ribeye steak
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- ½ stick of unsalted butter (About 56.7 grams)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
The Tools You’ll Need
- Cast Iron Skillet
- Tongs
- Instant Read Thermometer
How to Pan Sear Ribeye Steak
Here is my comprehensive, easy-to-follow recipe packed with handy tips on pan-searing ribeye steak on the stove.
Note: This recipe uses a 1.5-inch (3.8 cm) thick ribeye steak. If you feel this is too large for one person, treat this recipe as a meal for two. Ribeye steaks between 1.5 and 2 inches (3.8 to 5.1 cm) thick are perfect for a beautifully seared exterior with a crispy crust while keeping the inside cooked to medium-rare.
Step 1: Prepare the Ribeye Steak
Start by thoroughly drying the ribeye steak with a paper towel. Once it’s dry, it’s time to salt it. But when is the best time to do this? It depends on when you plan to sear the ribeye steak.
For this recipe, the goal is to get the best possible crust on the ribeye steak. A dry surface is key—remember, moisture is the enemy of a crispy crust. After you salt the ribeye steak, the salt draws out water, which the steak mostly reabsorbs within 45-60 minutes. So, what’s the takeaway?
- If you want a flavorful ribeye steak with a nice crust, take it out of the fridge, salt it on both sides and then wait at least 45-60 minutes before you sear it.
- If you’re after the best flavor and an amazing crust, leave the salted ribeye steak in the fridge overnight so it’s ready to cook the next day. Remember to let the ribeye steak sit at room temperature for at least 30 minutes before cooking it. This method ensures the ribeye steak is flavor-packed and completely dry on the surface. I always use this method when I have the time.
Step 2: Preheat the Cast-Iron Skillet
Preheat your cast-iron skillet over medium-high heat. After 2-3 minutes, add a tablespoon of refined avocado oil. Give it a minute to get hot. The whole process should take about 3 to 4 minutes, bringing the pan to a temperature of over 400°F (204°C). While you’re waiting, season the ribeye steak with some pepper.
For a good sear on your ribeye steak, you need high heat, ideally at least 400°F (204°C), and even heat distribution. A cast-iron skillet is perfect for this because it retains heat so well. Also, ensure you’re using an oil that can handle the heat. Refined avocado oil is great for this, with a smoke point of 510°F (265°C).
Step 3: Place the Ribeye Steak on the Skillet
Gently place the ribeye steak on a preheated, very hot skillet, pressing it down slightly to ensure even contact with the surface. Flip the ribeye steak every 30 seconds to get a rich brown crust, and evenly cook it inside. Keep an eye on the ribeye steak’s internal temperature with a thermometer; once it hits 90°F (32°C), turn the heat down to low and move on to the next step.
Note: My 1.5-inch (3.8 cm) thick ribeye steak usually reaches 90°F (32°C) in about 4 minutes, but that’s a rough guide. The actual time can vary based on the ribeye steak’s thickness, how long it’s been resting, and the type of pan. That’s why using a meat thermometer is a must.
Step 4: Baste the Ribeye Steak with Butter
Add the butter, garlic, and your choice of thyme or rosemary to the pan. As the butter starts melting, sear the ribeye steak’s sides quickly. Then, tilt the pan to pool the melted butter at the bottom edge. Move the ribeye steak a bit higher in the pan and use a spoon to baste the steak with the melted butter for 30 seconds on each side.
While basting, monitor the ribeye steak’s internal temperature and remove it from the heat when it’s 20-25°F (11-14°C) below your target doneness. Although I recommend aiming for medium-rare, adjust the cooking time based on how you like your ribeye steak.
If you don’t like basting, tilt the pan to collect the butter, place the ribeye steak in it, and cook, flipping every 30 seconds. The overall results will be the same as with the basting method.
Note: Always lower the heat to low when basting to prevent the butter from burning. Aim for a golden-brown butter color, not black. Remember that butter has a relatively low smoke point (around 300°F/149°C). If exposed to high heat for too long, butter can burn quickly and ruin the flavor of your ribeye steak.
Step 5: Let the Pan-Seared Ribeye Steak Rest
Let the pan-seared ribeye steak rest for 5 to 7 minutes. If the ribeye steak is up to 1.5 inches (3.8 cm) thick, rest it for 5 minutes; if it’s between 1.5 and 2 inches (3.8 to 5.1 cm) thick, rest it for 6-7 minutes. After that, add the leftover butter from the pan, rosemary, and garlic, and slice the ribeye steak however you like.
Pan Seared Ribeye Steak FAQs
How long does it take to cook ribeye steak on the stove?
The cooking time for a ribeye steak on the stove varies depending on several factors. These include the ribeye steak’s thickness, the type of pan you’re using, the power of your burners or electric stove, the temperature of the pan, and the resting time.
For the 1.5-inch (3.8 cm) ribeye steak I cooked in this recipe, it took about 6-7 minutes to reach an internal temperature of 110°F (43°C). However, these times are just approximations. Don’t cook the ribeye steak without a thermometer. I highly recommend using an instant-read thermometer. This tool lets you quickly and accurately check the ribeye steak’s internal temperature, which is crucial for determining when to take the steak off the pan to achieve perfect doneness.
Is ribeye steak better pan-seared or grilled?
The answer varies from person to person, depending on individual preferences. Both methods offer delightful tastes but have advantages and disadvantages beyond flavor.
I love pan-seared ribeye for its precise temperature control, quick cooking time, rich buttery and other leftover ingredients flavor, and beautiful golden-brown crust. Plus, it’s a method you can rely on throughout the year, regardless of the weather. On the other hand, grilled ribeye wins my heart with its straightforwardness, smoky flavor, and the added benefits of less indoor smoke and easier cleanup.
Print
Pan Seared Ribeye Steak Recipe
- Prep Time: 10 minutes
- Rest Time: 24 hours
- Cook Time: 10 minutes
- Total Time: 24 hours 15 minutes
- Yield: 1 16 oz Ribeye Steak
- Category: Main Course
- Cuisine: American
Description
A perfectly pan seared ribeye steak with a crispy crust and juicy interior. Infused with rich butter and aromatic herbs, this recipe guarantees a mouth-watering dish every time.
Ingredients
- A 1.5 to 2 inches (3.8 to 5.1 cm) thick ribeye steak
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- ½ stick of unsalted butter (About 56.7 grams)
- 2–3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Ribeye Steak: Dry the ribeye steak with a paper towel, then generously salt it using one of the following methods:
Option 1: For optimal flavor and crust, salt the ribeye steak on both sides and let it sit at room temperature for 45-60 minutes before searing.
Option 2: For an exceptional crust and flavor, salt the ribeye steak and leave it in the fridge overnight. The next day, let it sit at room temperature for 30 minutes before cooking.
- Preheat the Cast-Iron Skillet: Preheat a cast-iron skillet over medium-high heat for 2-3 minutes. Add a tablespoon of refined avocado oil and let it heat for another minute until the pan reaches over 400°F (204°C). While the skillet is heating, season your ribeye steak with pepper.
- Place Ribeye Steak on Skillet: Place the ribeye steak on a hot skillet, pressing it down slightly for even contact. Flip every 30 seconds to get a rich brown crust and cook more evenly inside. Monitor the ribeye steak’s internal temperature with a thermometer; once it reaches 90°F (32°C), lower the heat and move on to the next step.
- Baste the Ribeye Steak: Add butter, garlic, and thyme or rosemary to the pan. As the butter melts, quickly sear the ribeye steak’s sides. Tilt the pan to pool the butter and baste the ribeye steak for 30 seconds on each side. Monitor the internal temperature and remove the ribeye steak from heat when it’s 20-25°F (11-14°C) below your target doneness. Alternatively, cook the ribeye steak in the pooled butter, flipping every 30 seconds. Lower the heat while basting to prevent the butter from burning; aim for a golden-brown color.
- Let Ribeye Steak Rest: Let the pan-seared ribeye steak rest for 5-7 minutes. For ribeye steaks up to 1.5 inches (3.8 cm) thick, rest for 5 minutes, and for thicker ribeye steaks, rest for 6-7 minutes. Then, add the leftover butter, rosemary, and garlic, and slice as you like.
Notes
