Ribeye Steak

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There’s always the debate over which technique of cooking steak is better, but this Pan Seared Ribeye Steak is excellent and unquestionably wonderful! Whether you add garlic cloves, herbs like rosemary and thyme, or not, your ribeye will be seared to perfection!!


2 ribeye steaks 1″ thick
2 tablespoons olive oil
steak seasoning or kosher salt & pepper, to taste
2 tablespoons butter or herbed butter


Remove steaks from the fridge at least 45 minutes before cooking.
Just before cooking, rub steaks with olive oil and generously season to taste.
Preheat oven to 400°F.
Preheat a large cast-iron pan on the stove over medium-high heat.
Add steaks and cook 2 minutes per side to brown
Place the pan in the oven and roast 11-14 minutes or until steak reaches desired temperature.
Immediately remove steaks from the pan and place on a plate to rest. Top steaks with a pat of butter, loosely tent with foil.
Rest steaks 5-10 minutes before serving.
Preheat grill to medium heat (approximately 375°F).
Prepare steaks as above and grill 5-6 minutes per side for medium-rare or 6-7 minutes per side for medium.
Remove from the grill and top with a pat of butter, loosely tent with foil. Rest steaks 5-10 minutes before serving.

Recipe Notes:

Cook times provided are approximate for a 1″ steak and will vary based on steak thickness and temperature.
Remove steaks from the heat about 5° before it reaches the desired temperature as the temperature will continue to rise. The FDA recommends a minimum temperature of 145°F with a 3-minute rest.

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