PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	24 hours	10 mins	24 hours 15 mins

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 pan, 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.

pan-seared ribeye steak; medium-rare doneness, vertical view

The Ingredients You’ll 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
2 tablespoons unsalted butter (about 28 g)
2-3 garlic cloves
2 thyme or rosemary springs

The Tools You’ll Need

Cast-iron/stainless steel skillet
Tongs
Instant Read Thermometer

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.

How to Pan Sear Ribeye Steak – Step by Step Photos

*Ingredients: Black pepper, garlic, salt, butter, avocado oil, rosemary, and ribeye steak*

Here is my comprehensive, easy-to-follow recipe packed with handy tips on pan-searing ribeye steak on the stove.

Step 1: Prepare the Ribeye Steak

Thoroughly dry the ribeye steak with a paper towel. Once it’s nice and dry, season both sides generously with salt. Let it sit at room temperature for 60 minutes. If you have more time, leave it uncovered in the fridge for 4 hours to help the surface dry out even more. For the best flavor, crust, and texture, let it rest in the fridge overnight.

Before you start cooking, remember to remove the steak from the fridge and let it sit at room temperature for at least 30 minutes. This helps it cook more evenly. If you’ve salted it and left it in the fridge for a few hours, be sure to let it rest at room temperature for 30 minutes before cooking.

Note

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 to 60 minutes. So, what’s the takeaway?

If you want a flavorful ribeye steak with a decent crust, take it out of the fridge, salt it on both sides, and then wait at least 45-60 minutes before searing 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.

The only downside of dry brining a steak with salt is that it can create a thicker gray band inside the meat. But don’t worry, that’s just a color change. Your steak isn’t overcooked, and it’ll still be tender and juicy. However, if you want the best balance of flavor, crust, and minimal gray band, let the steak rest for about 4 hours after salting. The longer it rests, the thicker the gray band becomes. The difference is especially noticeable when you compare a freshly salted steak to one that’s been sitting for 24 hours.

I did a little case study on this, complete with photos, to illustrate the process step-by-step. To better understand when, how, and for how long to salt your steak, check out my comprehensive salting steak guide.

salt seasoned ribeye steak — *Salt-seasoned ribeye steak*

Step 2: Preheat the Pan

Preheat your cast-iron skillet or stainless steel pan 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, pat-dry the ribeye steak again with paper towels, then season it with pepper.

Note

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. A thick, heavy-bottomed stainless steel skillet also works, as long as it has a thick bottom. Ensure you’re using an oil that can withstand high heat. Refined avocado oil is great for this, with a smoke point of 510°F (265°C). Don’t have any on hand? The table below lists other high smoke point oils that are perfect for pan-searing.

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

ribeye steak seasoned with ground black pepper — *Ribeye steak seasoned with ground black pepper*

Cast iron skillet heated to 473 degrees F. — *Cast iron skillet heated to 473.7°F (245.4°C)*

Step 3: Place the Ribeye Steak on the Skillet

Gently place 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 achieve a rich brown crust and cook it evenly on the inside. Keep an eye on the internal temperature of the ribeye steak with a thermometer; once it reaches 90°F (32°C), reduce the heat to low and move on to the next step.

Note

My 1.5-inch (3.8 cm) thick ribeye steak typically reaches 90°F (32°C) in about 4 minutes, but this is a rough guide. The actual cooking time can vary based on the thickness of the ribeye, the type of pan used, and the cooking temperature. That’s why a meat thermometer is a must.

Step 4: Baste the Ribeye Steak with Butter

Add the butter, garlic, and either thyme or rosemary to the pan. As the butter melts, quickly sear the edges of the ribeye. Once the butter’s fully melted, tilt the pan to pool the melted butter at the bottom edge. Then move the steak slightly higher in the pan and spoon the melted butter over it for 30 seconds on each side.

While basting, monitor the internal temperature of the ribeye steak and take it off the pan 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 your preference.

If you’d rather skip basting, simply tilt the pan to collect the butter, place the ribeye steak in it, and continue cooking, flipping the steak every 30 seconds. The overall results will be the same as with the basting method.

Note

Always reduce the heat to low when basting to keep the butter from burning. You’re aiming for a golden-brown color, not black. Butter has a low smoke point, around 300°F (149°C), and high heat can burn it fast, ruining the flavor of your ribeye steak.

*Ribeye steak, seared in a cast iron skillet with butter, rosemary, and garlic.*

*Baste the ribeye steak with the melted butter*

Internal Ribeye Steak Temperature 129 F — *Internal Ribeye Steak Temperature 129°F (54°C)*

Step 5: Let the Pan-Seared Ribeye Steak Rest

Let the pan-seared ribeye rest for 5-7 minutes. If it’s up to 1.5 inches (3.8 cm) thick, 5 minutes is enough. For steaks between 1.5 and 2 inches (3.8 to 5.1 cm) in thickness, let them rest for a slightly longer period, about 6 to 7 minutes.

After resting, pour the leftover pan butter over the steak, along with the rosemary and garlic. Slice it however you like. A well-cooked ribeye is naturally tender, so there’s no need to worry about slicing against the grain. Just enjoy it as it is.

Note

Resting the steak after cooking it in the pan is important. Due to carryover cooking, the steak’s internal temperature can rise by 15 to even 30°F (8 to 17°C), depending on several factors. That’s why I recommend taking the steak off the heat a bit earlier than your target doneness to avoid overcooking. This tip is especially important for steaks cooked over direct, super high heat for a longer time (not applicable to sous vide or reverse searing).

You can keep an eye on the steak’s internal temperature after removing it from the pan. If you notice it’s getting close to your target doneness within 1-3 minutes of resting, not the 5-7, go ahead and slice it immediately. Slicing immediately stops the internal temperature from continuing to rise. If you accidentally overcook the steak in the pan, slice it immediately to prevent it from overcooking further.

For more information on resting the steak, refer to my article: Resting Steak After Cooking: Why You Should and for How Long.

pan-seared ribeye steak; medium-rare doneness — *Pan-seared ribeye steak; medium-rare doneness*

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 thickness of the ribeye steak, 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 allows you to quickly and accurately check the internal temperature of the ribeye steak, which is crucial for determining when to remove the steak from the pan to achieve perfect doneness.

When to take the ribeye steak from the pan?

After you take a ribeye steak off the heat, it doesn’t just stop cooking – the internal temperature continues to rise, sometimes by as much as 15 to 30°F (8 to 17°C). The thicker the steak and the longer it’s been on the heat, the more it’ll keep climbing.

For a ribeye that’s around 1.25 to 1.5 inches (about 3.2 to 3.8 cm) thick, the temperature usually goes up by about 20°F (around 11°C) after it’s off the pan. That’s why it’s important to remove your ribeye steak from the pan before it hits your target temperature. Here’s when to take it off to hit the doneness you want:

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

These guidelines apply only to cooking ribeye steak in a pan.

Is ribeye steak better pan-seared or grilled?

The answer varies from person to person, depending on individual preferences. Both methods allow you to cook delicious steaks, but each has its own pros and cons.

I love pan-seared ribeye because it cooks quickly, lets me control the temperature precisely, and gives me the chance to add extra flavor from ingredients like butter, garlic, and fresh herbs. Plus, it always gets that amazing golden-brown crust. It’s a method I can count on anytime, regardless of the weather. However, grilled ribeye steak wins my heart for its simplicity, smoky taste, and the bonus of less smoke in the kitchen and easier cleanup afterward.

What is the best doneness for ribeye steak?

Medium-rare is the best doneness for a ribeye steak. Here’s why. Ribeye has a good amount of intramuscular fat (marbling), and when it’s cold, that fat has a waxy texture. The intramuscular fat starts to melt around 130°F (54°C), so it’s best to cook the ribeye steak to medium-rare, between 130°F (54°C) and 140°F (60°C). At this doneness, the ribeye steak stays juicy, tender, and full of rich flavor. Medium-rare is my go-to for most steaks, but especially for ribeye steak.

Avoid going too rare, the fat won’t have enough time to render properly. On the other hand, cooking it past medium-well starts to dry the steak out, making it noticeably less tender and flavorful.