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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · 19 Comments

    Pan Seared Ribeye Steak

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    Jump to Recipe
    Even if you’re a grilled steak fan, you’ll love this easy and tasty pan seared ribeye steak!

    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.

    Ribeye steaks in a cast iron pan with rosemary.
    Even if you’re a grilled steak fan, you’ll love this easy and tasty pan-seared ribeye steak!
    Jump to:
    • Easy Pan-Seared Ribeye Steak Recipe
    • 🥘 Pan-Seared Ribeye Steak Ingredients
    • 🔪 How To Pan Sear Ribeye Steak
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing & Reheating
    • ❓ FAQ
    • 🥩 What To Serve With Ribeye Steak
    • 📋 Recipe
    • 💬 Comments

    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!*

    * indicates required

    🔪 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!

    Ribeye steaks at room temperature, on a white plate, and seasoned ready to be pan seared.

    Prepare the Steak

    1. 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.
    2. 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

    1. 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).
    2. 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).
    3. 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.
    4. 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.
    Even if you’re a grilled steak fan, you’ll love this easy and tasty pan seared ribeye steak!

    🥡 Storing & Reheating

    Keep any leftover ribeye stored in a sealed container in the refrigerator for a few days at most.

    Reheating Steak

    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<<<<

    ❓ FAQ

    Should I Baste My Ribeye Steak?

    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.

    Is Ribeye Steak Better When Grilled Or Pan-Seared?

    Ribeye steak is a super versatile cut that tastes fantastic both ways (and even baked in the oven!) Check out my grilled ribeye and baked ribeye so you can decide which method is your favorite!

    How Long Does Steak Need To Rest?

    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!

    🥩 What To Serve With Ribeye Steak

    Collage image showing 4 examples of what to serve with ribeye 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!

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Ribeye steaks in a cast iron pan with rosemary.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 174 reviews

    Perfect Pan Seared Ribeye Steak

    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!
    Author | Angela
    Servings: 1 steak
    Calories: 825kcal
    Prep 5 minutes minutes
    Cooking 6 minutes minutes
    Total Time 15 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 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)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    • 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.

    Notes

    *I do recommend cast iron pans for cooking a pan seared steak. The cast iron 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 steak 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.

    Nutrition

    Calories: 825kcal (41%) | Carbohydrates: 1g | Protein: 46g (92%) | Fat: 72g (111%) | Saturated Fat: 25g (156%) | Cholesterol: 168mg (56%) | Sodium: 2545mg (111%) | Potassium: 653mg (19%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1335IU (27%) | Calcium: 16mg (2%) | Iron: 4mg (22%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    pan seared, perfect pan seared ribeye steak, ribeye steak
    Course Beef Dishes, Dinner Recipes, Main Course, Main Dish
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    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!

    bakeitwithlove.com/about/
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    Reader Interactions

    Comments

    1. Tom says

      September 02, 2023 at 9:14 pm

      5 stars
      Excellent recipe!
      We cooked a 1 1/2 pound ribeye, using your notes as a guide, and it turned out fantastic. The flourish of rosemary butter at the end was the perfect addition.
      So easy and so simple. Thank you!

      Reply
    2. Christie White says

      August 24, 2023 at 11:45 am

      5 stars
      This is amazing, the best method to make a ribeye steak for sure! The added butter is fantastic and adds a whole added richness!!! Thank you.

      Reply
    3. Tina says

      August 16, 2022 at 8:40 pm

      5 stars
      I loved how easy this was thanks!

      Reply
    4. Teddy says

      August 12, 2022 at 1:50 pm

      5 stars
      Never have cooked a steak in the pan, this was really awesome it totally worked i am so excited, thank you for the recipe!

      Reply
    5. Eric L says

      July 17, 2022 at 5:10 pm

      5 stars
      The butter added here, made my ribeye steak so tasty and tender. I will use this recipe 100%^ in the future, thanks!

      Reply
    6. Kimberly says

      May 03, 2022 at 7:55 pm

      5 stars
      There have been a lot of wild fires in Texas lately so burn bans were in effect. I was afraid to even fire up the grill. This recipe is awesome! I’m glad I have a cast iron pan. The steaks were tender juicy and delicious!!!

      Reply
    7. Florida Kat says

      May 01, 2022 at 4:59 pm

      5 stars
      I usually do pan-fried steaks (easier for me), but this was the very BEST recipe ever. I don’t have cast iron, but use my IronClad nonstick pan, and it sears really well when heated on a high temp. I think the butter and basting once I turned the steak made all the difference (everything is better with butter)! Didn’t have any fresh herbs, and forgot to add some garlic cloves, but turned out great. Husband and I split a nice thick ribeye with fried onions, baked potato and corn on the cob. We don’t often indulge like this, but it was the best steak we’ve had in a LONG time!

      Reply
    8. Ann says

      April 14, 2022 at 6:05 am

      5 stars
      I tried the recipe and the steak was so delicious. When I ate the steak for dinner and the leftovers the next night, the steak was so tender and juicy. I love this recipe and will continue to use it in the future every time I cook steak for dinner. Thank you for this recipe.

      Reply
    9. Miko says

      March 09, 2022 at 7:31 pm

      5 stars
      Omg i did tried this recipe for dinner today and it was awesome. Usually my steaks are dry and not juicy enough, buti followed step by step and it was a hit. Thanks.

      Reply
      • Angela @ BakeItWithLove.com says

        March 10, 2022 at 8:08 am

        Awesome! We love hearing that! Thanks for coming back to share your success!!

        Reply
    10. Timothy Wanner Jones says

      January 04, 2022 at 8:26 pm

      5 stars
      I tried your recipe and the steak was marvelous.

      Reply
    11. Anonymous says

      April 08, 2021 at 6:03 pm

      Delicious and good directions. Thank you.

      Reply
    12. Dru says

      November 15, 2020 at 4:32 pm

      5 stars
      Was very good tender family enjoyed it

      Reply
      • Angela @ BakeItWithLove.com says

        November 16, 2020 at 3:24 pm

        Fantastic to hear, thanks for letting us know you enjoyed it!

        Reply
    13. Stephanie says

      October 28, 2020 at 5:31 pm

      When do the garlics make their entrance?

      Reply
      • Angela @ BakeItWithLove.com says

        October 28, 2020 at 6:52 pm

        At the same time as when you add the butter and herbs, of course, they can also be in the pan during the whole cooking time. At the least, they add flavor to the butter for the arroser (basting) while cooking the second side of the steaks. Hope that helps!

        Reply
    14. Jaine Blaize says

      October 24, 2017 at 9:44 pm

      Ok but where does the butter come in?

      Reply
      • Angela @ BakeItWithLove.com says

        October 25, 2017 at 7:49 am

        Sorry! Once you turn the steak(s) to cook the second side, add your pat(s) of butter and let them melt in the pan. Then spoon the melted butter over the cooked side of your steak(s) that are facing upward in the pan. That's what the butter is for, and it makes your steak turn out even better 🙂 Enjoy!

        Reply
    15. shaquille hanna says

      July 19, 2017 at 11:17 pm

      5 stars
      thankyou for sharing it 🙂

      Reply

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    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

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