This pan-seared ribeye steak is easy to make, juicy, tender, and loaded with tons of flavor that everyone will love! Of course, there is always the question of which method is the best for preparing steak, but this tasty steak is undeniably delicious! Your ribeye will be seared to perfection whether you choose to add some garlic cloves and fresh herbs or not!
Easy Pan-Seared Ribeye Steak Recipe
As we live in the North, we have come to really appreciate a perfectly pan-seared steak. Now don't get me wrong, I love grilling my steaks as much as anyone else!
However, when it's already covered in snow outside with below-freezing temperatures and an intense wind chill...well, I'm just not going to brave the elements. Seriously, we had blizzards this week before Valentine's Day. Definitely not going out to eat.
This ribeye steak turns out absolutely tender and oh-so-tasty each and every time as this pan-seared method is so easy to do!
🥘 Pan-Seared Ribeye Steak Ingredients
The beauty of steak is that it doesn't need many ingredients in order to taste fantastic! Just grab a few spices and some butter, and let the natural flavor shine!
- Olive Oil - 2 tablespoons of EVOO (extra virgin olive oil) for searing your steak.
- Ribeye Steak - An 8-ounce ribeye is the perfect size for this recipe!
- Steak Seasoning - ½ tablespoon of steak seasoning. I love my homemade blend, but you can use a store-bought version if you like.
- Butter - 1 tablespoon of butter. Use a type of butter with high-fat content, like Irish or other European kinds of butter.
- Fresh Herbs (optional) - Rosemary and thyme are my preferred herbs. They add tons of flavor, but you can still enjoy a tasty steak without them.
- Garlic Cloves (optional) - 2 garlic cloves that have been peeled and left whole.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Pan Sear Ribeye Steak
Pan-searing steak is not a difficult task! Once you see how easy it is, you'll be making it all the time! Go ahead and grab your cast iron skillet (or another heavy-bottomed skillet), some tongs, and a meat thermometer!
This recipe is written for one ribeye, but you can easily scale it up to accompany as many steaks as you need!
Prepare the Steak
- Heat. Add 2 tablespoons of extra virgin olive oil to a medium-large skillet or frying pan and bring it to medium-high heat, making sure that it is really HOT before you place your steak(s) in the pan.
- Season the ribeye. Coat both sides of your 8-ounce ribeye steak with a very small amount of olive oil (grape seed oil works, too), spreading the oil to evenly cover both surfaces and edges. Season the side facing up with ½ tablespoon of steak seasoning.
Cook and Serve
- Sear. Place your steak in the pan, seasoned side down, and then season the side of the steak that is facing upward. Do not move the steak until you are ready to flip it over to cook the other side. If your steak is about 1" thick, cook the first side for 3-4 minutes. If it is 1½" thick, let it cook for about 5 minutes (for medium rare).
- Turn the steak and cook for the same amount of time, depending on the steak thickness (3-4 minutes for a 1" thick steak or 5 minutes for a 1½" thick steak). The fat should all be rendered from the steak when done, and the internal temperature should be about 135ºF (57ºC).
- Baste. Place 1 tablespoon of butter (plus the optional 2 cloves of garlic and fresh herbs) in the pan. Once you have turned your steak(s), let it melt, then spoon over the cooked side of your steak (basting or 'arroser') while you finish cooking.
- Rest. Remove the cooked steak from the frying pan or skillet, allowing the steak to REST for about 5-10 minutes before serving.
You can pair this pan-seared ribeye with so many different things! Check out my list of what to serve with ribeye steak for some tasty ideas! Enjoy!
💭 Angela's Tips & Recipe Notes
- By allowing your steak to reach room temperature, your steak will cook faster and not end up completely raw on the inside. You get a beautiful even cook by doing this, even for only 30 minutes prior to cooking.
- Adding salt too soon to your steak will draw out moisture. I suggest adding your steak seasoning literally right before you cook the steak. The suggested timing is that your salt and seasoning should be on the steaks less than three minutes before cooking!
- A really hot pan is needed to achieve a great sear. How hot? Very hot; your oil in the pan should just be starting to smoke.
- Be sure to use an oil with a high smoke point. Olive oil works and this is typically what I use, but light olive oil actually has a higher smoke point than extra virgin olive oil.
- The cast iron skillet caramelizes the steaks better and results in a better flavor. However, that is a personal preference so any medium to large skillet or frying pan will work.
- If you are cooking more than one ribeye at a time, it is important not to crowd your frying pan or skillet. If you need to, use multiple pans or cook your steaks in batches.
- Typically, the resting period of your steaks (or any meat) is half the total cooking time.
🥡 Storing & Reheating
Keep any leftover ribeye stored in a sealed container in the refrigerator for a few days at most.
I have an entire guide on the best ways to reheat steak so make sure to take a look at it! For an easy and tasty leftover steak, simply pop it in the oven at 250 °F (120 °C) until heated through to your liking.
>>>>See all of my recipes HERE<<<<
The arroser technique (or basting) is spooning the melted butter and fat drippings in the pan up and over your cooking steak in the last 1 to 3 minutes. Sometimes, garlic cloves and fresh herbs like rosemary or thyme are added to the butter to add great flavor.
Adding this very simple technique will blow you away and completely change your cooking on almost any steak cooked in a pan. It keeps your steaks tender and juicy and helps to finish off the cooking evenly.
Typically, you'll want to rest your steak (or any type of meat) for about half the time that it took to cook. For this recipe, 5-10 minutes of resting should be sufficient. You'll always want to make sure that you rest your meat in order to ensure a juicy and flavorful steak!
- Twice Baked Potatoes - Potatoes and steak are a match made in Heaven!
- Garlic Green Beans - These easy-to-make green beans are a quick and tasty veggie side dish!
- Sauteed Broccolini - Broccolini has a milder flavor when compared to broccoli, but it is still super tasty!
- Turmeric Rice - Fluffy rice is loaded with flavor from turmeric and other spices!
- Vermicelli Rice - A tasty dish that combines vermicelli pasta and basmati rice!
- Bacon Cream Cheese Mashed Potatoes - This recipe uses bacon and cream cheese to take your mashed potatoes to the next level!
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Perfect Pan Seared Ribeye Steak
- Bring a medium to large skillet or frying pan to medium high heat, making sure that it is really HOT before you place your steak(s) in the pan.
- Coat both sides of your steak with olive oil, spreading the oil to evenly cover both surfaces and edges. Season the side facing up with my steak seasoning, using your finger tips to press the seasoning in to set it firmly on the steak ( do not rub it onto the steak as the seasoning can be more heavily concentrated in areas if done this way ). Season the fatty sides for extra flavor!
- Place the steak in the pan, seasoned side down and then season the side of the steak that is facing upward. Do not move the steak until you are ready to flip it over to cook the other side. If your steak is about 1" thick, cook the first side for 3-4 minutes, if it is 1 ½" thick let it cook for about 5 minutes ( for medium rare ).
- Turn the steak and cook for the same amount of time, depending on the steak thickness ( 3-4 minutes for 1" thick steak, or 5 minutes for a 1 ½" thick steak ). The fat should all be rendered from the steak when done, and the internal temperature should be about 135 degrees F (57 degrees C).
- Place the butter, garlic, and herbs into the pan once you have turned your steak(s), let it melt, then spoon over the cooked side of your steak ( basting or 'arroser' ) while you finish cooking.
- Remove the cooked steak from the frying pan or skillet and tent a square of aluminum foil over it, allowing the steak to rest for about 5-10 minutes before serving.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!