Pan Seared Ribeye Steak – Downshiftology

This pan-seared ribeye steak is a foolproof method that always delivers gourmet results. It’s seared in a hot pan to achieve that beautiful golden crust, cooked to a perfectly tender medium-rare, and basted with a fragrant herb butter sauce.

This Ribeye Steak Is Perfection

There’s just something special about the marbling and flavor of ribeye steak – it’s divine! It’s always been my personal favorite steak and the one I cook most often for weeknight dinners. Of course, I love cuts of beef like filet mignon, prime rib, or beef tenderloin, but the promise of that juicy, perfectly tender bite from pan-seared ribeye is what keeps me coming back to it. Plus, it’s a bit friendlier on the wallet than those other cuts.

Pan searing your ribeye at home is an easy way to achieve steakhouse status, without the expensive bill. And cooking dinner from the heart, beats going out any day. I’ve made this recipe for special moments like birthdays, Christmas dinner, Valentine’s Day, and July 4th, and it’s always such a hit! So if you’re looking for a memorable, no-fuss dinner idea — this ribeye steak is it.

Ribeye Steak Ingredients

• Ribeye steaks: Choose a good set of 1-inch boneless ribeye steaks with a good amount of marbling throughout, and a vibrant red color, fresh from the butcher. If you have the chance to buy Spinalis steak (ribeye cap), that is the tastiest part of the ribeye with incredible tenderness, juiciness, and marbling.
• Herb butter sauce: Flavor the steak with an herb butter sauce that combines unsalted butter, a few sprigs of herbs, and lots of garlic. You can use a variety of herbs, including rosemary, thyme, and oregano. I’m using oregano today, but feel free to choose your favorite!

Pro tip: use a cast iron pan. It retains and distributes heat more evenly than stainless steel, which is ideal for quick searing. And if your cast iron pan is well-seasoned, it develops a natural nonstick surface giving your steak a better crust.

Find the printable recipe with measurements below.

How To Pan Sear Ribeye Steak

Bring to room temperature. Remove the steaks from the fridge and let them come to room temperature (about 30 to 40 minutes before cooking, depending on how cold your steaks are). Dry them with a paper towel to remove excess moisture and season all sides with salt and black pepper.

Sear. Heat a cast iron pan over high heat and add the oil once it’s hot. Then, add the steaks when the oil starts shimmering (i.e., it’s sizzling hot). For a medium rare steak, sear for 3 to 4 minutes on one side, then flip and cook another 3 minutes. If you want a different doneness, see my temperature guide below.

Baste. After the steak has cooked for about 2 minutes on the second side, add the butter, garlic, and herbs to the pan. Butter baste the steaks with a spoon for about a minute.

Rest and serve. Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute. Before serving, spoon extra garlic herb butter from the pan over the ribeye steaks. Don’t let that buttery goodness go to waste!

What To Pair With Ribeye Steak

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