There is something truly special about a perfectly cooked Pan Seared Ribeye Steak that can turn an ordinary meal into a culinary celebration. The rich marbling of the ribeye combined with a crispy, caramelized crust and juicy interior makes every bite a delicious experience. Whether you’re treating yourself or impressing guests, this straightforward recipe delivers flavorful, restaurant-quality steak right from your stovetop. It’s all about simple, quality ingredients and careful technique that highlights the star of the show—the Pan Seared Ribeye Steak.

Ingredients You’ll Need

The image shows two raw red steaks with white fat marbling placed on a white plate in the center top area. Below them, five small white bowls are arranged on a white marbled surface. The first bowl on the left holds yellow olive oil, two brown garlic cloves, and some green herbs. The second bowl contains a light yellow square of butter. The third bowl has white coarse salt. The fourth bowl holds black ground pepper. The background is a clean white marbled texture with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Pan Seared Ribeye Steak lies in its simple, yet essential ingredients. Each one plays a crucial role in building flavor, texture, or aroma, making the entire dish greater than the sum of its parts.

2 boneless ribeye steaks, 1-inch thick: The perfect cut, with an ideal balance of marbling for tenderness and flavor.
Kosher salt: Essential for seasoning that enhances the steak’s natural flavors while helping create a nice crust.
Black pepper: Adds a subtle heat and complexity to the seasoning blend.
2 teaspoons extra virgin olive oil: Used to create the perfect searing surface in the pan.
1 tablespoon unsalted butter: Enriches the steak’s flavor while spoiling it with luscious basting.
2 cloves garlic, peeled and crushed: Infuses the butter with a fragrant aroma that complements the beef beautifully.
2 sprigs fresh rosemary and/or thyme: Fresh herbs add an aromatic herbal note that elevates every bite.

How to Make Pan Seared Ribeye Steak

Step 1: Prepare the Steaks

Start by removing your ribeye steaks from the refrigerator about 20 minutes before cooking. This resting time lets the meat come up to room temperature, ensuring even cooking. While they rest, pat each steak dry thoroughly with paper towels — moisture is the enemy of a perfect crust, so dryness is key. Then generously season both sides with kosher salt and black pepper, which will enhance the flavor and help develop that irresistible seared exterior.

Step 2: Heat and Oil the Pan

Place a heavy-duty cast iron skillet over medium-high heat and allow it to get thoroughly hot. The pan’s heat retention is critical to creating a beautiful sear. Once hot, add the extra virgin olive oil and swirl the pan to coat the surface evenly. The oil should shimmer but not smoke excessively, a sign that your pan is ready for the next step.

Step 3: Sear the Steaks

Gently lay your steaks in the pan, listening for that satisfying sizzle that signals caramelization has begun. Sear each side for about 3 to 4 minutes without moving them; this undisturbed contact fosters an even, deeply browned crust. This method locks in juices and lays down the flavorful foundation for your Pan Seared Ribeye Steak.

Step 4: Add Butter, Garlic, and Herbs

Reduce the heat slightly to medium. Add the unsalted butter, crushed garlic, and fresh rosemary or thyme sprigs to the pan. As the butter melts, tilt the pan and spoon the fragrant, melted butter over the steaks repeatedly during the next 1 to 2 minutes. This basting technique adds a rich, aromatic layer to the steak and keeps it perfectly moist while it reaches your desired doneness.

Step 5: Rest the Steak

Transfer the seared steaks to a cutting board and tent loosely with foil. Let the meat rest for at least 10 minutes. This crucial step allows the juices to redistribute, ensuring every bite of your Pan Seared Ribeye Steak is moist, tender, and bursting with flavor.

How to Serve Pan Seared Ribeye Steak

The image shows a close-up of a juicy steak in a black pan on a white marbled surface. The steak has two parts: one is a thick, brown grilled piece with garlic slices and green herbs on top, and the other part has three medium-rare slices with a pink center and a browned outside layer. The textures vary from crispy on the grilled part to tender and moist on the sliced steak. There is some shiny juice around the pieces, and green herb sprigs lie at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes can add both visual appeal and layered flavor to your steak. Fresh herb sprigs, a sprinkle of flaky sea salt, or a pinch of cracked pepper make elegant yet effortless toppings. A pat of compound butter mixed with garlic and thyme melts beautifully atop the warm steak, amplifying the buttery richness.

Side Dishes

This steak pairs beautifully with classic and comforting sides. Creamy mashed potatoes, roasted garlic asparagus, or a fresh green salad with a bright vinaigrette complement the richness of the ribeye perfectly. For a touch of indulgence, try truffle fries or a cheesy gratin to round out your meal in style.

Creative Ways to Present

Think beyond the plate to impress your friends or family. Serve slices of Pan Seared Ribeye Steak atop a bed of wilted spinach or with vibrant chimichurri sauce for a fresh, tangy punch. Creating steak sandwiches layered with caramelized onions and melted cheese can be a fun twist for casual lunches or game day feasts.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras of this delicious Pan Seared Ribeye Steak, store leftover slices in an airtight container in the refrigerator. They will keep well for up to two days, making it easy to enjoy your steak in quick meals later on.

Freezing

While best eaten fresh, you can freeze cooked ribeye steak to extend its shelf life. Wrap the steak tightly in plastic wrap and aluminum foil or use a vacuum-sealed bag before freezing. This helps prevent freezer burn and preserves flavor for up to two months.

Reheating

To reheat without drying out your steak, gently warm it in a skillet with a bit of butter over low heat or in an oven set to a low temperature. Avoid microwaving when possible, as it can make the meat tough and unevenly heated.

FAQs

What thickness of ribeye steak is best for pan searing?

One-inch thick steaks are ideal because they cook evenly while still developing a beautiful seared crust without overcooking the inside. Thinner cuts can dry out quickly, while thicker cuts may need finishing in the oven.

How do I know when my Pan Seared Ribeye Steak is done?

The best way is to use a meat thermometer. For medium rare, aim for 145 degrees Fahrenheit; medium is around 160 degrees. Remember the steak will continue to cook slightly while resting.

Can I use other types of pans besides cast iron?

Though cast iron is preferred for its heat retention, a heavy stainless steel or non-stick skillet can work as long as it gets very hot and evenly distributes the heat. Avoid thin pans as they won’t produce as good a crust.

Why do we rest the steak after cooking?

Resting allows the juices, which move toward the center during cooking, to redistribute throughout the meat. This results in a juicier and more flavorful steak.

Is it necessary to use fresh herbs in the recipe?

Fresh herbs like rosemary and thyme add a bright, aromatic layer that dried herbs can’t quite match. However, if you don’t have fresh on hand, a pinch of dried herbs can still impart complementary flavor.

Final Thoughts

This Pan Seared Ribeye Steak recipe is a wonderful go-to whenever you crave a hearty and satisfying meal with minimal fuss. Once you master the simple steps and techniques, you’ll have a reliable way to enjoy restaurant-quality steak at home. Go ahead and give it a try—you might just find it becomes your new favorite dinner classic.

Pan Seared Ribeye Steak

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3.9 from 4 reviews

Author: Emma
Total Time: 50 minutes
Yield: 2 servings

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Description

This easy pan seared ribeye steak recipe creates the perfect dinner every time with a flavorful crust and juicy interior, featuring garlic and fresh herbs for added aroma and taste.

Ingredients

Steak

2 boneless ribeye steaks, 1-inch thick (about 10–16 ounces each)
Kosher salt, to taste
Black pepper, to taste

For Cooking

2 teaspoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic, peeled and crushed
2 sprigs fresh rosemary and/or thyme

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Instructions

Remove Steaks from Refrigerator: Take the ribeye steaks out of the refrigerator about 20 minutes before cooking to bring them to near room temperature, ensuring even cooking.
Preheat Pan: Heat a large cast iron skillet over medium-high heat until it is very hot, preparing it for searing the steaks.
Prepare Steaks: Pat the steaks dry thoroughly using paper towels, then season both sides generously with kosher salt and black pepper.
Sear Steaks: Add the extra virgin olive oil to the hot skillet and swirl to coat the surface. Place the steaks in the skillet, searing each side for 3 to 4 minutes until a golden-brown crust forms.
Add Butter and Aromatics: Reduce heat to medium, then add the unsalted butter, crushed garlic cloves, and fresh herb sprigs to the pan. Spoon the melted butter mixture over the steaks continuously as they cook for another 1 to 2 minutes until the internal temperature reaches 140 to 150°F for medium doneness or desired doneness.
Rest Steaks: Transfer the cooked steaks to a cutting board and loosely cover with foil. Allow them to rest for 10 minutes to let the juices redistribute before slicing and serving.

Notes

The nutritional information provided is based on a 10-ounce cooked steak.
Steak Doneness Temperatures: Medium Rare: 145°F, Medium: 160°F, Well Done: 170°F.
For best flavor and texture, serve this pan-seared ribeye immediately after resting.
If you have leftovers, store them in a covered container in the refrigerator for up to two days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American