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These pan-seared ribeye steaks will become a new favorite! Perfectly caramelized on the outside and super juicy on the inside. Cooked in a cast-iron skillet on the stovetop in under 20 minutes!
Top it with garlic herb compound butter and serve with creamy mashed potatoes for a steakhouse-quality meal.
If you live in a climate where grilling steak year-round is impossible then this is how you want to cook it! This is hands down the easiest way to cook steaks. All you need is ribeye steaks, salt, pepper, oil, and a heavy skillet.
Why You’ll Love These Pan-Seared Ribeye Steaks
- No steak seasoning or grill is required.
- Seared to perfection.
- Have leftovers? Make some fajitas, burritos, or quesadillas with leftover meat.
- It’s not as lean as filet mignon so it will stay juicy as it cooks. When a steak has enough fat, it remains juicy as long as it isn’t overcooked.
Ingredient Notes
- Ribeye Steaks – I prefer boneless ribeye steaks because it cooks more evenly than bone-in ribeye. However, feel free to use whatever you prefer. Just make sure you allow the steaks to come to room temperature before cooking. Allowing the steaks to come to room temperature will cook your steaks evenly and much faster.
- Oil – I recommend canola or vegetable oil. Any oil with a high smoking point will work.
- Salt – Kosher salt or sea salt works best for thick-cut steaks.
- Pepper – Use fresh ground black pepper for best results.
- Butter – Adds flavor.
Step-By-Step Instructions
- Pat dry the steaks with a paper towel on both sides and season generously with salt and pepper.
- Add about 2 tbsp of oil to a cast-iron skillet and heat over high heat for about 5 minutes.
- When the skillet begins to smoke, add the ribeye steak to the skillet, and don’t touch it. Cook for 5 minutes then flip and cook for another 4 minutes for medium-rare. Using tongs, turn the steak on its side to sear the edges. About 20 seconds on each side.
- Transfer the steak to a plate and cover it loosely with aluminum foil. Allow it to rest for 5 minutes. The steak will continue to cook while it rests.
- Top the steak with garlic butter if desired and enjoy.
Steak Doneness Temperature
I highly recommend using a meat thermometer to check your steaks. The USDA recommends cooking steaks to at least 145 degrees F.
- Medium Rare: 145 degrees F. (Perfect IMO)
- Medium: 155 degrees F.
- Medium Well: 160 degrees F.
- Well Done (no pink inside): 170 degrees F.
Top Tips
- I recommend using a cast-iron skillet and a generous amount of black pepper to get a nice crust on your steak.
- Place any leftovers in an air-tight container and refrigerate for up to 3 days.
- Try to purchase ribeye steaks with lots of marbling. The more marbling it contains, the juicier it’ll be!
- Don’t overcrowd your pan, cook one steak at a time. I like to cook two steaks at once in two separate skillets.
More Recipes You Might Enjoy
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Pan-Seared Ribeye Steak
Ingredients
- 2 1-inch ribeye steaks
- 4 tbsp oil
- Kosher or Sea salt to taste
- Fresh ground black pepper to taste
- Garlic Herb Compound Butter
Instructions
- Pat dry the steaks with a paper towel on both sides and season generously with salt and pepper.
- Add about 2 tbsp of oil to a cast-iron skillet and heat over high heat for about 5 minutes.
- When the skillet begins to smoke, add the ribeye steak to the skillet, and don't touch it. Cook for 5 minutes then flip and cook for another 4 minutes for medium-rare. Using tongs, turn the steak on its side to sear the edges. About 20 seconds on each side.
- Transfer the steak to a plate and cover it loosely with aluminum foil. Allow it to rest for 5 minutes. The steak will continue to cook while it rests.
- Top the steak with garlic butter if desired and enjoy.
Notes
- Medium Rare: 145 degrees F. (Perfect IMO)
- Medium: 155 degrees F.
- Medium Well: 160 degrees F.
- Well Done (no pink inside): 170 degrees F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
