There is always the question of which method is the best for preparing steak, but this pan seared ribeye steak is perfect and undeniably delicious! Your ribeye will be seared to perfection whether you add some garlic cloves, herbs like rosemary and thyme, or not!!
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!
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 insane 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 🙂
- Olive Oil - EVOO (extra virgin olive oil)
- Ribeye Steak
- Steak Seasoning
- Butter - Use a butter with high fat content, like Irish or other European butters.
- Fresh Herbs - Optional, rosemary and thyme are my first choice.
- Garlic Cloves
🔪 Step-by-Step Instructions
- First, add 1-2 tablespoon olive oil to your pan.
- 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 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 my steak seasoning mix.
- 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 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 135ºF (57ºC).
- Place the butter (plus garlic and 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.
- Remove the cooked steak from the frying pan or skillet, allowing the steak to REST for about 5 - 10 minutes before serving.
***Typically, the resting period of your steaks (or any meat) is half the total cooking time.
💭 Tips & Recipe Notes
I have lined out some of my amazing tips for making the best pan seared ribeye steak turn out just perfect. I use these steps almost every time I pan sear a good quality steak!
Tip #1 Get The Steak To Room Temperature
- 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.
Tip #2 Don't Season Too Soon
- Adding salt too soon to your steak will draw out moisture, I suggest adding your my 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!
Tip #3 A Really HOT Pan
- 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.
Tip #4 Use A Cast Iron Pan
- 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.
Tip #5 Don't Crowd
- 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.
Tip #6 Arroser your steak
- What is "arroser"? A french finishing technique that translates "to baste". This arroser technique 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 flavors.
- 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.
- If you've ever watched Gordon Ramsay cooking a pan-seared steak, you have seen him and his cohort of chefs or chef contestants using this method to spoon melted butter and pan juices over the steak! It keeps the steak moist and adds buttery richness to your finished steak.
🥩 What To Serve With Steak
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Perfect Pan Seared Ribeye Steak
- 2 tablespoon olive oil (extra virgin)
- 8 oz ribeye steak
- ½ tablespoon steak seasoning (see recipe)
- 1 tablespoon butter
- fresh herbs (optional, rosemary and thyme are my first choice)
- 2 garlic cloves (optional, peeled and left whole)
- 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!