There’s nothing quite like a perfectly cooked ribeye steak — seared golden brown on the outside, tender and juicy inside, and full of rich, beefy flavor. This steak isn’t just a meal — it’s a moment. A celebration of quality meat, high-heat cooking, and simple, powerful seasoning. Whether you’re making it for a special occasion or treating yourself to a decadent dinner at home, mastering this ribeye recipe will never disappoint.
Why Ribeye Steak?
Ribeye is one of the most popular cuts of beef for good reason. Its heavy marbling (those beautiful streaks of fat throughout the meat) means incredible flavor and a tender, juicy bite when properly cooked. It’s versatile enough for pan-searing, grilling, or broiling, and doesn’t require complex marinades or heavy seasoning to shine. In fact, the simpler, the better.
This guide will walk you through the essentials of making a pan-seared ribeye that’s restaurant-quality — using only a handful of ingredients and techniques that let the beef do all the talking.
Ingredients You’ll Need
This recipe works for 1–2 servings, depending on the size of the steak. You can easily scale it up for a crowd or down for a solo dinner.
Essential Ingredients
- 1–2 ribeye steaks (about 1–1.5 inches thick, either bone-in or boneless)
- Kosher salt
- Freshly ground black pepper
- 1–2 tablespoons olive oil or any high-heat oil (like avocado oil or canola oil)
For Basting (Flavor Boost)
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed (no need to peel)
- A few sprigs of fresh rosemary or thyme (optional but highly recommended)
Step-by-Step Instructions
Bring the Steak to Room Temperature
Let your ribeye rest on the counter for 30–60 minutes before cooking. This ensures even cooking throughout the steak. A cold steak straight from the fridge will likely end up overcooked on the outside and raw in the middle.
Pat the steak completely dry with paper towels. Removing moisture is key to getting a golden, crispy crust during searing.
Season with Simplicity
Sprinkle both sides of the steak generously with kosher salt and freshly ground black pepper. Ribeye is so flavorful on its own that it doesn’t need much else. Avoid marinating or over-seasoning; this steak deserves to shine.
Heat the Pan Until Smoking Hot
Place a heavy skillet (cast iron works best) over high heat. Let it heat up for several minutes until it’s extremely hot — almost smoking. A properly heated pan will give you that crusty, caramelized sear on the outside.
Add 1–2 tablespoons of oil and swirl it around the pan to coat evenly.
Sear Without Touching
Place the steak carefully into the hot pan. You should hear an immediate sizzle. Let it sear for 3–4 minutes on the first side without moving it. This is crucial for forming that golden-brown crust.
Flip and sear the other side for another 3–4 minutes. If your steak has a fat cap or thick edge, use tongs to sear the edges as well.
Butter-Basting for Flavor
Reduce the heat to medium. Add 2 tablespoons of butter, smashed garlic cloves, and a few sprigs of rosemary or thyme to the pan.
Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter for 1–2 minutes. This step adds richness, aroma, and flavor depth.
Check Internal Temperature
Use an instant-read thermometer for perfect doneness:
- Rare: 50°C (122°F)
- Medium-rare: 57°C (135°F)
- Medium: 63°C (145°F)
- Medium-well: 68°C (155°F)
- Well done: 73°C (163°F)
Remove the steak from the pan when it’s 2–3 degrees below your target temperature — it will continue to rise slightly as it rests.
Rest Before Slicing
Place the cooked ribeye on a plate or cutting board and loosely tent it with foil. Let it rest for 5–10 minutes. This allows the juices to redistribute, keeping your steak juicy and tender.
Once rested, slice against the grain for maximum tenderness and enjoy immediately.
Serving Suggestions
A good ribeye needs only a few sides to make a complete, balanced meal. Here are a few steakhouse-worthy pairings:
- Garlic mashed potatoes or roasted baby potatoes
- Grilled asparagus or sautéed green beans
- Creamed spinach
- Baked mac and cheese for indulgence
- A crisp wedge salad with blue cheese dressing
For sauces, a simple garlic herb butter or a splash of balsamic glaze works beautifully without overpowering the meat.
Tips for the Perfect Ribeye
- Buy Prime or Choice Grade: Higher quality beef gives you better marbling and flavor. Choose cuts with visible fat streaks throughout.
- Don’t Crowd the Pan: Cook one steak at a time if necessary. Overcrowding lowers the pan temperature and affects searing.
- Let the Steak Rest Before Cooking and After: Both steps are key to a juicy, evenly cooked steak.
- Use Cast Iron: Nothing beats the heat retention and crust-building properties of a good cast iron skillet.
- Butter Last: Always add butter after the initial searing so it doesn’t burn.
- Minimal Movement: Resist the urge to poke, prod, or flip the steak too often. Leave it alone for a true sear.
Frequently Asked Questions
Should I use bone-in or boneless ribeye?
Both are great. Bone-in offers a bit more flavor and presentation value, while boneless cooks slightly faster and is easier to handle.
What’s the best thickness for ribeye steak?
Aim for 1 to 1.5 inches thick. Thinner steaks can overcook quickly; thicker ones may need finishing in the oven.
Can I grill this instead of pan-searing?
Absolutely. Grilling brings out a smoky depth and is perfect for warm weather. Follow the same timing and temp rules.
What oil is best for searing steak?
Use a high smoke point oil like avocado oil, grapeseed oil, or refined olive oil. Avoid butter during the initial sear — it burns quickly.
Why rest the steak before cooking?
Cold steak straight from the fridge won’t cook evenly. Letting it sit at room temperature helps the inside cook more predictably with the outside.
What if I don’t have a meat thermometer?
Use the finger test: rare feels soft like the base of your thumb, medium-rare has slight resistance, and medium feels firm but still springy. Still, a thermometer is far more accurate.
Final Thoughts
A pan-seared ribeye steak is proof that simple ingredients and good technique create magic on a plate. You don’t need fancy marinades, expensive gadgets, or complicated methods. Just a quality cut of meat, proper seasoning, high heat, and the right amount of patience.
Whether you’re cooking for guests, a special someone, or treating yourself to the finer things in life, this ribeye steak delivers maximum flavor with minimal fuss. Master it once, and you’ll find yourself making it again and again — each time better than the last.