A perfectly cooked ribeye steak is one of life’s great pleasures—a crispy, salty crust giving way to a tender, juicy, medium-rare interior. While steakhouse steaks can be expensive, you can achieve the same results at home with a good cut of meat, a hot cast iron skillet, and a few simple techniques.
This recipe focuses on pan-searing, which creates an incredible crust while basting the steak with garlic butter for extra flavor. No grill? No problem. This method works every time.
Instructions
Bring Steak to Room Temperature
Remove the steaks from the refrigerator 30 to 45 minutes before cooking. Pat them completely dry with paper towels.
Season Generously
Season the steaks generously on all sides with salt and pepper. Press the seasoning into the meat.
Preheat the Skillet
Place a cast iron skillet over medium-high heat for 5 minutes until very hot. Add the oil—it should shimmer.
Sear the Steaks
Carefully place the steaks in the skillet, away from you. Press down gently to ensure full contact. Cook undisturbed for 3 to 4 minutes until a deep brown crust forms.
Flip and Add Butter
Flip the steaks. Immediately add the butter, garlic, and rosemary. Cook for another 3 to 4 minutes, tilting the skillet and spooning the butter over the steaks continuously.
Check Temperature
For medium-rare, cook until the internal temperature reaches 120°F to 125°F (49°C to 52°C) for medium-rare (carryover cooking will take it to 130°F to 135°F / 54°C to 57°C).
Rest the Steak
Transfer the steaks to a cutting board. Pour the pan juices over them. Let rest for 5 to 10 minutes, loosely tented with foil.
Slice and Serve
Slice against the grain. Sprinkle with flaky sea salt. Serve immediately.
This Perfect Pan-Seared Ribeye Steak is a classic for a reason—simple, elegant, and absolutely delicious.
