This pan-seared ribeye steak is made delicious by cooking in a cast-iron skillet with garlic, rosemary, butter and seasonings.
Who doesn’t love a good steak smothered in rich garlic and butter? My family devours this cast-iron ribeye every time I make it. Serve it up with some roasted potatoes or green beans and you’ve got a complete meal!
Contents
what you’ll need
A large cast-iron skillet and meat thermometer are recommended.
For this recipe, you’ll need these essential ingredients:
- 1- inch thick ribeye steaks
- olive oil and unsalted butter
- garlic cloves and rosemary sprigs
- salt, pepper (to taste)
- cajun seasoning (optional)
instructions
Follow these easy instructions for a perfectly seared ribeye steak.
For full recipe instructions, see recipe card at the bottom of this post.
- Allow steaks to come to room temperature. Pat dry.
- Heat oil in a large cast-iron skillet over medium high heat.
- Season both sides of your steak, then add to your hot pan for 2 mins each side. Use tongs to sear on sides for 1 min.
- Reduce the heat to medium low. Add the butter, garlic and rosemary sprigs. Cook garlic and rosemary for about 1 minute to release flavors.
tips
- Transfer steaks to a cutting board, cover with foil and allow to rest for 10 minutes before slicing.
- Serve steaks with pan juices.
- Be sure to pat your steaks dry before cooking as dry meat forms the best crust.
- Season steaks JUST before cooking. It guarantees perfect browning.
FAQs
Frequently asked questions about pan-frying a ribeye steak.
what temperature to fry a ribeye steak?
Follow these temperature guidelines for pan-frying your ribeye. Remember, steak is considered safe once it reaches an internal temperature of 145° F.
ribeye wellness chart
| Rare | 125° F |
| Medium Rare | 135° F |
| Medium | 145° F |
| Medium Well | 150° F |
| Well Done | 160° F |
why is my steak rare?
If your steak is still rare, make sure you’re allowing it to come to room temperature prior to cooking.
leftovers
- store leftover ribeye in a sealed container in the fridge for up to 3 days. Freezing is not recommended.
what to serve with ribeye
Ribeye steak is best served with the following dishes:
Pan Seared Ribeye
Equipment
- cast-iron skillet
- meat thermometer
Ingredients
- 2 ribeye steaks 8 oz., about 1-inch thickness
- 1 tsp cajun seasoning optional
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 7 garlic cloves
- 4 rosemary sprigs
- salt and pepper
Instructions
- Bring steaks to room temperature before cooking. (This allows for a more even cook all the way through).
- Pat them dry with paper towels.
- Heat oil in a large cast-iron skillet over medium high heat.
- Once the oil is hot, season steaks with salt, pepper and Cajun Creole seasoning on both sides and add to the skillet. Cook for about 2 minutes each side or until you get a nice brown crust. Turn the steaks on their sides to sear the edges (about 1 minute).
- Reduce the heat to medium low. Add the butter, garlic and rosemary sprigs. Cook garlic and rosemary for about 1 minute to release flavors.
- Baste the steaks with the butter for a minute or until they are 10-degrees from your desired doneness. The temperature will rise while steaks rest. Use instant-read thermometer to check for doneness.
- Transfer steaks to a cutting board, cover with foil and allow to rest for 10 minutes before slicing.
- Serve steaks with pan juices.
Notes
- Be sure to pat your steaks dry before cooking as dry meat forms the best crust.
- Season steaks JUST before cooking. It guarantees perfect browning.
- Keep leftovers in a sealed container in the fridge for up to 3 days.
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