Here’s a step-by-step recipe for a perfect pan-seared ribeye steak — juicy inside, crusty outside, and full of flavor. No grill needed!
🥩 Perfect Pan-Seared Ribeye Steak
🔪 Ingredients:
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1 boneless ribeye steak (1–1½ inches thick, about 12–16 oz)
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Kosher salt & freshly ground black pepper
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1–2 tbsp neutral oil (e.g. canola, avocado)
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2 tbsp unsalted butter
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2–3 garlic cloves (crushed)
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A few sprigs of fresh thyme or rosemary (optional)
⏱️ Prep Time: 5 min
🍳 Cook Time: 6–10 min
😋 Rest Time: 5–10 min
🔥 Instructions:
1. Bring Steak to Room Temp
Let the steak sit out for 30–60 minutes before cooking. Pat dry with paper towels — dry surface = better crust.
2. Season Generously
Right before cooking, season both sides with kosher salt and cracked black pepper. Press it in gently.
3. Preheat Your Pan
Heat a heavy-bottomed skillet (preferably cast iron) over high heat until just smoking — this takes 3–5 minutes.
4. Sear the Steak
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Add oil to the pan.
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Carefully place the steak in — it should sizzle loudly.
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Do not move it for 2–3 minutes.
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Flip and sear the other side another 2–3 minutes.
5. Add Butter & Aromatics
Lower heat to medium. Add butter, garlic, and herbs.
Tilt the pan and spoon hot butter over the steak repeatedly for 1–2 minutes.
6. Check Doneness
Use a meat thermometer for best results:
| Doneness | Temp (Remove From Pan) | Final Temp After Rest |
|---|---|---|
| Rare | 120°F (49°C) | 125°F (52°C) |
| Medium-rare | 125°F (52°C) | 130°F (54°C) |
| Medium | 130°F (54°C) | 135°F (57°C) |
| Medium-well | 140°F (60°C) | 145°F (63°C) |
7. Rest the Steak
Transfer to a cutting board. Let rest 5–10 minutes so juices redistribute.
8. Slice & Serve
Slice against the grain, and optionally top with a pat of butter or finishing salt.
🔧 Tips for Success
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Cast iron is ideal for even heat and crust.
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Don’t overcrowd the pan – one steak at a time if needed.
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No need to marinate — ribeye is flavorful on its own.
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Want a smoky flavor? Add a few drops of liquid smoke or smoked salt.