Perfectly Seared Ribeye Steak

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Introduction

There’s nothing quite like a perfectly cooked ribeye steak with a beautifully seared crust and a tender, juicy center. Whether you’re celebrating a special occasion or simply indulging in a flavorful, protein-packed meal, this pan-seared ribeye steak recipe is a must-try.

With just a few simple ingredients and the right cooking technique, you can achieve restaurant-quality results right at home. The combination of high-heat searing, oven finishing, and a touch of butter creates a steak that’s rich, flavorful, and incredibly tender.

Why You’ll Love This Recipe

  • Perfectly seared crust – A high-heat sear locks in flavor and creates a crispy, caramelized exterior.
  • Juicy and tender center – Cooking in the oven ensures an evenly cooked, tender steak.
  • Simple and minimal ingredients – Just ribeye steak, salt, pepper, and butter create incredible flavor.
  • Quick and easy – Ready in under 20 minutes for a gourmet meal at home.
  • Customizable – Add herbs and garlic for extra depth of flavor.

Ingredients

To create the perfect pan-seared ribeye steak, you’ll need:

Steak & Seasoning:

  • 2 ribeye steaks (about 1 lb each, good quality)
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper

For Extra Flavor (Optional):

  • 2 tablespoons softened butter (for finishing)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon chopped garlic

Step-by-Step Instructions

Step 1: Preheat the Oven

  • Preheat your oven to 500°F (260°C).
  • This ensures even cooking and helps finish the steak to the perfect doneness.

Step 2: Prep the Steaks

  • Pat the ribeye steaks dry using paper towels.
  • A dry surface ensures a better sear and a crispy crust.
  • Season generously on both sides with kosher salt and freshly ground black pepper.

Tip: Let the steaks sit at room temperature for about 30 minutes before cooking to ensure even cooking throughout.

Step 3: Heat the Cast Iron Pan

  • Heat a well-seasoned cast iron skillet over high heat until it begins to smoke.
  • If the skillet is properly seasoned, you don’t need to add oil—the steak’s fat will create natural lubrication.

Step 4: Sear the Steaks

  • Carefully place the steaks into the hot pan.
  • Sear for 2 minutes on one side, then flip and sear for another 2 minutes.
  • Use tongs to sear the edges of the steak for 30 seconds each to render the fat and create a rich, crispy edge.

Tip: If the pan gets too hot and starts smoking excessively, reduce the heat slightly to medium-high.

Step 5: Finish in the Oven

  • Using oven-safe gloves, transfer the cast iron skillet to the preheated oven.
  • Cook for the following times, depending on your preferred doneness:
    • Medium-Rare: 3 minutes
    • Medium: 5 minutes
    • Medium-Well: 7 minutes

Tip: Use a meat thermometer for accuracy—medium-rare is around 130°F (54°C), and medium is 140°F (60°C).

Step 6: Rest the Steaks

  • Remove the steaks from the oven and transfer them to a warm plate.
  • Tent loosely with aluminum foil and let them rest for 5 minutes.
  • This allows the juices to redistribute, keeping the steak tender and juicy.

Step 7: Add Butter & Serve

  • Just before serving, top each steak with a tablespoon of butter.
  • For extra flavor, mix butter with garlic, thyme, and rosemary before adding it to the steak.

Tip: For an extra gourmet touch, serve with a squeeze of fresh lemon juice to brighten the flavors.

How to Serve Ribeye Steak

This succulent, buttery ribeye pairs well with a variety of side dishes:

  • Classic mashed potatoes – Creamy and comforting, a perfect balance to the rich steak.
  • Air fryer garlic butter potatoes – Crispy on the outside, fluffy on the inside.
  • Roasted vegetables – Try asparagus, Brussels sprouts, or carrots for a nutritious side.
  • Cauliflower mash – A low-carb, keto-friendly option that’s creamy and flavorful.

Expert Tips for the Perfect Steak

  • Use a thick cut – Choose steaks at least 1 to 1.5 inches thick for the best results.
  • Let the steak rest before cooking – Allowing the steak to sit at room temperature for 30 minutes helps it cook evenly.
  • Preheat the pan properly – A hot skillet ensures a perfect sear and locks in the juices.
  • Don’t overcrowd the pan – Cook steaks one at a time or leave space between them to get a good crust.
  • Use a meat thermometer – For precise doneness, check the internal temperature with a thermometer.
  • Rest the steak before slicing – Cutting too soon releases the juices, making the steak dry.

How to Store & Reheat

Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

  • Stovetop: Warm gently in a skillet over low heat with a bit of butter.
  • Oven: Reheat at 275°F (135°C) for 10-15 minutes, covered with foil.
  • Avoid the microwave: It can make the steak tough and chewy.

Frequently Asked Questions

What is the best cut of ribeye steak?
For the most flavor, choose bone-in ribeye with marbling (intramuscular fat). The fat enhances juiciness and richness.

Can I cook ribeye steak on the grill instead?
Absolutely! Grill over high heat (450-500°F) for 3-4 minutes per side, then finish on indirect heat to the desired doneness.

How do I know when my steak is done?

  • Rare: 120°F (49°C) – cool red center
  • Medium-Rare: 130°F (54°C) – warm red center
  • Medium: 140°F (60°C) – warm pink center
  • Medium-Well: 150°F (65°C) – slightly pink center
  • Well-Done: 160°F (71°C) – fully cooked through

Final Thoughts

Cooking the perfect ribeye steak at home is easier than you think. By following these simple steps—searing in a cast iron skillet, finishing in the oven, and resting before serving—you’ll achieve a steakhouse-quality meal every time.

Whether you’re making it for date night, a special celebration, or just to treat yourself, this juicy, flavorful ribeye is guaranteed to impress. Try it today and enjoy a mouthwatering steak with a crispy crust and a tender, melt-in-your-mouth center.

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