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A hot cast-iron skillet, a thick ribeye, and a handful of pantry staples are all you need to make a juicy, perfectly seared steak at home. This straightforward pan-seared method creates a caramelized crust, a tender pink center, and a rich garlic-herb butter that melts into every bite. It’s simple, reliable, and ready in minutes.
Pair your ribeye with sides like our Potatoes Romanoff and Garlic Green Beans. You can also browse all of our Side Dishes for more pairing options.
5 Keys To A Great Ribeye Steak
- Let the steak come to room temperature. This helps it cook more evenly and gives you a better sear.
- Use a screaming-hot skillet. Preheat cast iron for at least 5 minutes so the steak develops a deep crust instead of steaming.
- Don’t move the steak too soon. Searing requires stillness; moving it early prevents browning.
- Use a meat thermometer. Ribeye cooks fast and the internal temp rises quickly, so temperature is the most reliable way to hit the doneness you like.
- Rest before slicing. Juices redistribute as it rests, keeping the steak tender and juicy.
Ribeye Thickness & Cut
- Ideal Thickness: A ribeye that’s 1 to 1¼ inches thick cooks best using this pan-seared method. It sears well on the outside and stays juicy inside. Thicker steaks may need a short oven finish after searing, while thinner ribeyes will cook faster.
- Bone-In vs. Boneless: Boneless ribeyes cook slightly more evenly, but bone-in steaks add great flavor and hold heat well. Bone-in takes a little longer to reach temperature near the bone, so check the thickest part away from the bone.
- Choosing a Good Ribeye: Look for good marbling (small streaks of fat running through the meat). This is what gives ribeye its rich flavor and tenderness.
RECIPE WALK-THROUGH
How To Make Ribeye Steak
See the recipe card below for full, detailed instructions
Step 1: Bring The Steak To Room Temperature
Pat the steak dry and let it rest at room temperature for 15-20 minutes. This helps it cook evenly and improves browning.
Step 2: Preheat the Skillet
Heat a large 12-inch cast-iron skillet over medium heat for about 5 minutes. Look for faint wisps of smoke. This means the pan is ready for a proper sear.
- If you don’t have a cast-iron skillet, the next best thing is a stainless steel skillet.
Step 3: Season The Steak
Before cooking, season both sides of the ribeye with kosher salt and freshly cracked black pepper. Keep it simple; ribeye is naturally flavorful.
Step 4: Sear One Side
Add oil to the hot skillet and let it heat for 1 minute. Place the steak in the pan and press lightly for even contact. Sear for 2 minutes to build a crust.
Step 5: Flip and Baste
Flip the steak and move it to the side of the skillet. On the empty side, add butter, rosemary, thyme, and crushed garlic. Once the butter melts and sizzles, tilt the pan and spoon the melted garlic-herb butter over the steak for 1-2 minutes.
Step 6: Cook to Desired Doneness
Continue cooking until the internal temperature reaches your preferred doneness. Check with a meat thermometer inserted into the thickest part.
- For medium-rare: Cook 3-5 minutes total, pull when internal temp is around 125°F.
- For medium: Cook 5-7 minutes, pull when internal temp is around 135°F.
- Carryover Cooking Note: Steak will rise 3-5 degrees while resting.
Step 7: Rest and Serve
Transfer the steak to a cutting board and rest for 10 minutes. Slice and serve, drizzled with the leftover browned garlic herb butter.
Doneness Temperature Chart
Internal Steak Temperatures
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well-Done: 160°F+
Note: Steak will rise 3-5 degrees while resting, called carryover cooking.
Variations and Serving Ideas
Optional Cooking Methods:
- Grill: High heat (450–500°F), 3-4 minutes per side to sear, then finish over indirect heat if needed.
- Oven / Reverse Sear: Best for steaks thicker than 1¼ inches. Slow-roast at 250°F to 10-15 degrees under your desired doneness, then sear in a hot skillet.
Flavor Options:
- Garlic-herb compound butter
- Peppercorn crust
- Smoked salt or flavored finishing salts
Serving Ideas:
- Sliced over salads, baked potatoes, or rice bowls.
- Pair with garlic mashed potatoes, roasted asparagus, or a wedge salad.
Storage Tips
Storage, Freezing, and Leftovers
- Refrigerator: Store cooked steak in an airtight container for up to 3 days.
- Reheat: Heat a nonstick skillet over medium heat for 3-5 minutes until warmed through. Avoid microwaving, as it dries out the meat.
- Freezer: Wrap tightly in foil or vacuum seal and freeze for up to 2 months. Thaw in fridge before reheating.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, New York strip or filet mignon works well with this method, but cooking times may vary slightly due to thickness and fat content.
Do I have to use a cast-iron skillet?
Cast iron gives the best sear, but any heavy-bottomed stainless steel skillet can work in a pinch.
How do I know when my steak is done?
Use an instant-read thermometer. For medium-rare, pull at 125°F. For medium, aim for 135°F.
What oil should I use for searing?
Use a high-smoke-point oil, such as avocado oil, vegetable oil, or canola oil.
More Incredible Steak Recipes
- Steak Fajitas
- Air Fryer Steak
- Swiss Steak
- Cast Iron Steak
- Carne Asada (Grilled Marinated Steak)
- Grilled Steak Salad
- Grilled London Broil
- Carne Asada Fries
Ribeye Steak
Ingredients
- 1 Ribeye steak about 1 pound
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper freshly ground
- 1 tablespoon Oil
- 4 tablespoons Salted butter
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 4 Fresh garlic cloves crushed*
Instructions
- Remove the steak from the refrigerator and place on a small baking tray at room temperature for 15 minutes.
- Heat a large 12 inch cast iron skillet over medium heat for about 5 minutes to get the pan searing hot. Note* This is an important step, preheating the skillet will ensure a nice sear on both sides of the seasoned Ribeye steak, which helps crisp the outside but keep the inside juicy and tender.
- Once you see whisps of smoke coming up from the pan, season both sides of the steak with salt and pepper. Add the oil and let it heat for an additional 1 minute then add the seasoned rib eye steak and press lightly into the pan. Sear on the first side for 2 minutes to form a nice crust- DO NOT TOUCH! After 2 minutes, turn the steak over and cook for an additional 2 minutes.
- Moving the steak to one side of the skillet, add the butter to the open side, then add the crushed garlic, rosemary and thyme to the pan. Baste the steak by carefully tipping the pan and scooping the herbed butter with a spoon and pouring over the steak.
- Continue to cook based on desired doneness:
- 3-5 minutes for a medium rare steak, about 125 degrees internal temperature.
- 5-7 minutes for medium rare to medium about 135 degrees internal temperature.
- Remove the steak from the pan to a cutting board and let it rest for at least 10 minutes before cutting and serving.
- Garnish with fresh chopped parsley if desired and serve with your favorite side dishes.
- Leftovers: Refrigerate in an airtight container for up to 3 days after searing.
- Reheating instructions: In a nonstick skillet over medium heat, place your leftover steak and saute for 3-5 minutes until warmed through. Please, do not reheat your steak in the microwave.
Notes
- Bring steak to room temperature before cooking.
- Ideal thickness: about 1 to 1¼ inches.
- Works with bone-in or boneless; note that the timing varies slightly.
- Preheat the skillet well for the best sear.
- Don’t move the steak during the first sear.
- Use a meat thermometer for accuracy.
- Baste continuously in the garlic butter for extra flavor.
- Internal temps rise 3-5 degrees while resting.
- Rest at least 10 minutes before slicing.
- Spoon leftover browned butter over the finished steak.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
