There’s nothing I love more than a good steak dinner, and ribeye is one of my favorite types to cook because it’s extra tender. Pan-searing is my recommended method for ribeye because it cooks so fast, allowing the natural marbling to melt and infuse rich flavor, while creating a melt-in-your-mouth texture.
Ingredients for this Ribeye Steak Recipe
Ribeye: This is a cut from the upper rib cage area with lots of marbling (fat), which means lots of flavor. I used a boneless ribeye, but you can use a bone-in cut if you prefer. Salt + Black Pepper: The only spices needed for seasoning. Oil: Quality canola or olive oil works best for pan-searing due to their high smoke points. Butter: Butter adds so much richness and flavor to finish off the steaks. Garlic: Use minced garlic, or garlic powder if you don’t have any cloves. Herbs: Fresh rosemary is my favorite herb to finish these ribeyes, but you can use thyme, sage, oregano, or another herb.
Tips for Success
The perfect ribeye steak starts with quality, so I recommend visiting the meat counter of your local grocery store to find the best cut for you. Look for something with a lot of marbling–those streaks of fat means more tender steaks. I love the simplicity of using just salt and pepper, but you can also opt for a bold seasoning blend instead; like Italian seasoning, Creole seasoning, blackened seasoning, or herbs de Provence. When I have the time (and plan ahead) I start with a simple steak marinade to create an even more tender and flavorful result. I’m showing you how to cook ribeye steak, but you can use this same pan-seared recipe for filet mignon, New York strip, prime rib, or sirloin steak. I like to make a compound butter by mixing a few herbs and spices with softened butter–this adds even more flavor!
How to Store and Reheat
Store leftover pan-seared ribeye in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until the internal temperature reaches 120°F, or in the microwave on 50% power until warmed through. Freeze beef ribeye steaks in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Knowing how to cook ribeye steaks means I can have my favorite steakhouse-style dinner at home, served with baked potatoes, crispy roasted broccoli, and a glass of red wine! Adding some garlic butter shrimp to the meal really makes it feel gourmet, and for special occasions, I make a classic cheesecake for dessert.
How to Cook Pan-Seared Ribeye Steak Step by Step
Prep the Steaks: Bring 2 (1-inch thick) boneless ribeye steaks to room temperature for about 30 minutes before beginning–this will help them cook more evenly. When ready to cook, heat a cast iron skillet on the stovetop over medium-high heat. Meanwhile, season the steaks with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. Sear Steaks: Once the skillet gets very hot, add 1½ tablespoons of canola oil. Then, place the steaks in the pan, and let them cook for 3-4 minutes to create the initial sear. Flip and Cook: Then flip the ribeye steaks and cook on the other side for 2-3 minutes, or until they reach your desired doneness. For best results, use a meat thermometer to verify that the steak has cooked to the correct temperature (125°F is rare, 160°F is well done). Add Butter: Top each steak with 1 tablespoon of unsalted butter and a sprinkle of minced garlic and chopped rosemary, if desired. Rest and Serve: Transfer the seared ribeyes to a plate or cutting board and let it rest for 10 minutes before serving. Slice against the grain for the most tender bites!
