• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
  • Desserts
  • Appetizers
  • Low Carb
  • Breakfast
  • Main Entrees
  • Salads

Cooked by Julie

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Posted In: Keto, Low Carb Recipes, Main Entrees
    May 9, 2022 — Updated October 19, 2022 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Pan-Seared Ribeye Steak

    Pan-Seared Ribeye Steak

    Sharing is caring!

    26 shares
    • Share
    • Reddit
    • Yummly
    Jump to Recipe - Print Recipe

    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.

    pan-seared ribeye steak with butter and thyme on top.
    Jump to: hide
    1 Why You’ll Love These Pan-Seared Ribeye Steaks
    2 Ingredient Notes
    3 Step-By-Step Instructions
    4 Steak Doneness Temperature
    5 Top Tips
    6 More Recipes You Might Enjoy
    7 Pan-Seared Ribeye Steak

    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.
    two raw boneless ribeye steaks seasoned with salt and pepper.

    Step-By-Step Instructions

    1. Pat dry the steaks with a paper towel on both sides and season generously with salt and pepper.
    2. Add about 2 tbsp of oil to a cast-iron skillet and heat over high heat for about 5 minutes.
    3. 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.
    4. 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.
    5. Top the steak with garlic butter if desired and enjoy.
    medium rare sliced ribeye steak with garlic herb butter on top.

    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

    • Air Fryer Steak Tips
    • Philly Cheesesteak Sandwiches
    • Garlic Butter Steak Tips
    • Air Fryer Filet Mignon

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!

    pan-seared ribeye steak with butter and thyme on top.

    Pan-Seared Ribeye Steak

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 9 minutes
    Total Time: 14 minutes
    Servings: 2
    Calories: 250kcal
    Author: Julie Maestre
    These pan-seared ribeye steaks will become a new favorite! Perfectly caramelized on the outside and super juicy on the inside.

    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

    Calories: 250kcal | Protein: 1g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 3mg | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)

    Filed Under: Keto, Low Carb Recipes, Main Entrees

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

    More about me →

    Holiday Recipes

    • Easter sugar cookie bars with jelly beans, milk, and peep candies on the side.
      Easter Sugar Cookie Bars
    • two slices of caramelized onion cornbread on a plate.
      Caramelized Onion Cornbread
    • Chocolate coquito in a martini glass up close.
      Chocolate Coquito
    • traditional rum balls on a plate.
      Traditional Rum Balls
    • crockpot candy clusters on a baking sheet up close.
      Crockpot Candy
    • mashed potatoes in the instant pot.
      Instant Pot Mashed Potatoes

    Popular

    • fried shrimp in a blue small bowl
      Southern Fried Shrimp
    • honey roasted turkey wings
      Honey Baked Turkey Wings
    • crab stuffed salmon fillets up close.
      Crab Stuffed Salmon
    • Creamy Garlic Salmon and Shrimp

    Like Us on Facebook

    Cooked by Julie
    Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2021 Cooked by Julie

    26 shares
     

    Loading Comments...