Pan Seared Ribeye Steaks are tender, juicy, and packed with flavor—and ready in about 15 minutes. This simple recipe works for a busy weeknight or a special occasion and requires only a few quality ingredients to shine.
Watch the video below for a quick walkthrough.
Pan-seared ribeye is one of the most satisfying meals: rich, succulent meat that needs little more than salt, pepper, and a buttery herb baste. Pair it with your favorite sides—rosemary garlic mashed potatoes and garlic butter green beans make excellent companions.
Seared in a hot cast-iron skillet, these steaks deliver restaurant-quality results at home. The crust, the buttery pan sauce, and the herbs combine to make a memorable plate.
Table of Contents
- Why You’ll Love This Recipe
- Watch The Video
- Ingredients For Pan Seared Ribeye Steak
- How To Make Pan-Seared Ribeye Steaks
- Variations
- Recipe Frequently Asked Questions
- More Easy Weeknight Dinners You’ll Love
- Serve Pan Seared Steaks With
- Pan Seared Ribeye Steaks Recipe
Why You’ll Love This Recipe
Cooking a great steak doesn’t need to be complicated. Highlights of this method:
- Versatile: Elegant enough for date night and simple enough for a weeknight dinner.
- Easy to pair: Serve with sautéed vegetables, roasted potatoes, or any favorite side for a complete meal.
- Fast: Ready in about 15 minutes, so you spend less time cooking and more time enjoying the meal.
Try other easy mains like Steak Fried Rice or Pan Seared Chicken Tenders for more weeknight options.
Watch The Video
Ingredients For Pan Seared Ribeye Steak
Below are the core ingredients you’ll need. See the recipe card later in the article for exact quantities.
- Ribeye steak: 1-inch steaks work well. Thicker cuts may need oven finishing.
- Olive oil: Use a light or neutral oil with a high smoke point to sear the meat.
- Salt: Enhances the steak’s natural flavor.
- White or black pepper: Use either; white pepper is recommended if available.
- Garlic: Fresh, smashed cloves add great flavor.
- Fresh herbs: Rosemary and thyme pair beautifully; parsley is a nice garnish.
- Butter: For basting and creating a savory pan sauce.
Tip: Bring steaks to room temperature for about 30 minutes before cooking to ensure even cooking and a good crust.
How To Make Pan-Seared Ribeye Steaks
Follow these steps for a perfectly seared ribeye:
1. Trim any excess fat if you prefer, then pat steaks dry with paper towels to promote a good sear.
2. Season both sides evenly with salt and pepper.
3. Heat a cast-iron skillet over medium-high until very hot, then add oil.
4. Place steaks in the skillet, pressing gently so the surface contacts the pan; leave them undisturbed to form a crust.
5. Cook for about 4 minutes on the first side, then flip and cook another 3–4 minutes, or until desired doneness. Use an instant-read thermometer for accuracy.
6. After flipping, add smashed garlic, rosemary, thyme, and butter to the pan. Once the butter melts, baste the steaks several times with the melted herb butter.
7. Remove steaks and let rest for about 5 minutes, covered loosely so juices redistribute. Slice against the grain and serve warm.
These steaks come out:
- Juicy
- Tender
- Flavorful
- Garlicky
- Herby
I served mine with sautéed vegetables, creating a quick, flavorful dinner you can make at home.
A meat thermometer ensures perfect doneness. Follow this internal temperature guide:
- Rare: 120–125°F (49–52°C) — red center, very juicy.
- Medium Rare: 130–135°F (54–57°C) — pink center, tender and juicy.
- Medium: 140–145°F (60–63°C) — slightly pink center, still juicy.
- Medium Well: 150–155°F (66–68°C) — faint pink, less juicy.
- Well Done: 160°F (71°C) and above — little to no pink, firmer texture.
Variations
- Different steak cuts: Try New York strip, filet mignon, or flank steak using the same searing method.
- Compound butter: Mix minced garlic and herbs into softened butter and top the cooked steaks instead of basting in the pan.
- Bone-in steaks: Use bone-in ribeyes for extra flavor; they may need slightly more cooking time.
Recipe Frequently Asked Questions
From start to finish this recipe takes about 15 minutes. Steaks generally need around 3–4 minutes per side, depending on thickness and desired doneness.
Both methods work well. Grilling is perfect for warm weather and adds smoke, while pan searing gives a reliable crust and can be done year-round.
For steaks up to 2 inches thick, sear them in the pan and finish in a 450°F (232°C) oven until the internal temperature reaches your target. Thick cuts often need oven time to cook through without over-browning.
More Easy Weeknight Dinners You’ll Love
- Pan Seared Boneless Pork Chops
- Pan Seared Tilapia
- Chicken in White Sauce
- Chicken Curry
- Beef Stir Fry
Serve Pan Seared Steaks With
Pan Fried Brussels Sprouts With Bacon
Garlic Butter Green Beans
Buttermilk Mashed Potatoes
Easy Roasted Potatoes
Corn Avocado Salad
Fried Carrots
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Pan Seared Ribeye Steaks
Ingredients
- 2 ribeye steaks (10 ounces each or about 283g) at room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon ground white pepper or ground black pepper
- 1 tablespoon olive oil
- 4 garlic cloves, peeled and smashed
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon fresh minced parsley optional, for garnish
Instructions
-
Trim any excess fat if desired and pat steaks dry.
-
Heat a cast-iron skillet over medium-high until smoking hot (about 4–5 minutes).
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Season both steaks evenly with salt and pepper.
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Pour oil into the hot skillet and swirl to coat the bottom.
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Place steaks in the skillet and press gently so they make full contact. Let sear undisturbed for about 4 minutes.
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Flip and cook the second side for 3–4 minutes, or until desired doneness.
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After flipping, add smashed garlic, rosemary, and thyme to the pan. Add butter and baste the steaks with the melted herb butter several times.
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Remove steaks, tent loosely with foil and rest for 5 minutes. Slice against the grain and serve warm.
Notes
2. White pepper adds a subtle, unique flavor, but black pepper works well too.
3. Resting the steak before slicing yields the juiciest results.
4. Use a meat thermometer and follow the internal temperature guide in the article to match your preferred doneness.