Few steaks rival the ribeye’s combination of deep, beefy flavor and buttery tenderness. Its generous marbling ensures each bite is juicy and practically melts on your tongue. Whether you’re hosting a special dinner or treating yourself to a restaurant-quality meal at home, this pan-seared ribeye steak recipe brings out the cut’s natural depth while creating a savory crust that locks in all those juices. Pair with garlic herb butter, roasted vegetables, or a crisp green salad for an unforgettable dining experience.
Ingredients
- Two 12–16 ounce bone-in or boneless ribeye steaks, about 1¼ inches thick
- Kosher salt and freshly ground black pepper
- 2 tablespoons neutral oil with a high smoke point (canola, grapeseed, or vegetable)
- 3 tablespoons unsalted butter
- 3 garlic cloves, lightly crushed
- 2–3 sprigs fresh thyme or rosemary
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Instructions
- Bring to Room Temperature
Remove steaks from the refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels and season generously with kosher salt and several grinds of black pepper. Let them rest uncovered on a rack to allow even cooking. - Preheat the Pan
Place a heavy cast-iron or stainless-steel skillet over high heat. Add the neutral oil and let it shimmer until just smoking. A properly preheated pan ensures immediate searing and a beautiful crust. - Sear the Steaks
Carefully lay each ribeye steak in the hot skillet without overcrowding. Press down lightly so the entire surface touches the pan. Sear undisturbed for 3–4 minutes, or until a deep mahogany crust forms. - Flip & Add Aromatics
Using tongs, flip steaks and immediately add butter, crushed garlic, and thyme or rosemary sprigs to the pan. Tilt the skillet slightly and use a spoon to continuously baste the tops of the steaks with melted butter and aromatics for another 3–4 minutes for medium-rare doneness. Adjust time for preferred doneness: 125 °F rare, 135 °F medium-rare, 145 °F medium. - Rest Before Slicing
Transfer ribeyes to a cutting board and tent loosely with foil. Rest for at least 5 minutes to allow juices to redistribute. This crucial step preserves moisture in every slice. - Serve & Enjoy
Slice against the grain for optimal tenderness. Drizzle any collected juices over the steak and serve immediately, accompanied by your favorite side dishes.
Tips for Steak Perfection
- Steak Thickness Matters: Aim for 1¼ to 1½-inch thickness to balance crust development and even doneness.
- Dry Surface: Always pat steaks thoroughly before seasoning; excess moisture prevents proper searing.
- Season Early: Coarse salt applied early helps form a savory crust and enhances flavor penetration.
- Use a Meat Thermometer: For pinpoint accuracy, probe the thickest part of the steak.
- Baste Generously: Continuous basting with herb-infused butter deepens flavor and promotes even cooking.
- Resting is Essential: Never skip resting—cutting too soon lets precious juices escape.
Serving Suggestions
A pan-seared ribeye steak pairs beautifully with creamy mashed potatoes, garlic-roasted asparagus, or a simple arugula salad tossed with lemon vinaigrette. For an extra indulgent touch, top slices with a compound butter—mix softened butter with minced garlic, chopped parsley, and a pinch of smoked paprika.
Final Thoughts
Mastering the perfect ribeye steak at home elevates any meal into a special occasion. With just a few high-quality ingredients and straightforward techniques—preheating the pan, precise seasoning, continuous basting, and proper resting—you achieve a steakhouse-worthy result that showcases the natural allure of ribeye. The contrast between the crisp, caramelized exterior and the tender, juicy interior exemplifies why this cut reigns supreme among beef enthusiasts.
Whether you’re aiming for a quick midweek pleasure or aiming to dazzle dinner guests, this pan-seared ribeye steak recipe delivers guaranteed success. Embrace these techniques, experiment with your favorite herbs and spices, and enjoy the satisfaction of carving into a steak that’s seared to perfection and bursting with savory flavor.