If you want a restaurant-quality steak at home, you don’t need a grill or fancy equipment. The truth is, some of the juiciest, most flavorful steaks come straight from a simple pan on your stovetop. Learning how to cook ribeye steak in a pan is one of the easiest ways to enjoy a tender, perfectly seared piece of beef without leaving your kitchen.
In this blog, we’ll go step by step through the process of pan-searing ribeye, share cooking tips, and answer common questions so you can make the perfect steak every single time.
Why Choose Ribeye Steak?
Ribeye is one of the most popular cuts of beef because it’s naturally juicy, tender, and full of flavor. It comes from the rib section of the cow and is known for its marbling (the white streaks of fat running through the meat). When cooked properly, this marbling melts into the steak, giving it a buttery texture and rich taste.
And the best part? You don’t need a grill, pan-searing ribeye brings out all its flavor while giving you that beautiful crust everyone loves.
Ingredients Required to Make Ribeye Steak
To cook ribeye steak in a pan, you only need a handful of ingredients:
- 1 ribeye steak (about 1–1.5 inches thick)
- 1–2 tablespoons olive oil (or vegetable oil)
- 2 tablespoons butter
- 2–3 garlic cloves, smashed
- Fresh herbs (like rosemary or thyme, optional)
- Salt and freshly ground black pepper
Step-by-Step: How to Cook Ribeye Steak in a Pan
Here’s a simple guide to making the perfect pan-seared ribeye:
1. Bring Steak to Room Temperature
Take the ribeye out of the fridge about 30 minutes before cooking. This helps it cook more evenly and prevents the inside from being cold while the outside cooks too fast.
2. Season Generously
Pat the steak dry with paper towels. Then season both sides with a good amount of salt and black pepper. Don’t be shy—steak needs bold seasoning for the best flavor.
3. Preheat Your Pan
Use a cast-iron skillet or heavy stainless-steel pan for the best sear. Heat it over medium-high until very hot. Add oil and swirl to coat the pan.
4. Sear the Ribeye
Place the steak in the hot pan and let it sear without moving it for 3–4 minutes on the first side. Flip and cook the other side for another 3–4 minutes. This will give you a golden-brown crust.
5. Add Butter, Garlic, and Herbs
Once both sides are seared, reduce the heat slightly. Add butter, garlic, and herbs to the pan. Tilt the pan and spoon the melted butter over the steak for extra flavor (this is called basting).
6. Check Doneness
Use a meat thermometer for accuracy:
- Rare: 120°F (about 6 minutes total)
- Medium-rare: 130°F (7–8 minutes total)
- Medium: 140°F (9 minutes total)
- Medium-well: 150°F (10 minutes total)
7. Rest the Steak
Transfer the ribeye to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the steak moist and tender.
Tips for the Best Pan-Seared Ribeye
- Use a thick steak – At least 1 inch thick ensures a juicy inside and a nice crust outside.
- Don’t overcrowd the pan – Cook one steak at a time for even searing.
- Let it rest – Cutting too early will make the juices run out.
- Finish with butter – It adds richness and enhances the steak’s flavor.
- Slice against the grain – This makes each bite more tender.
Common Mistakes to Avoid
- Starting with a cold steak – This leads to uneven cooking.
- Low heat pan – Without high heat, you won’t get that delicious crust.
- Too much flipping – Let the steak sear properly before flipping once.
- Skipping the rest – Always rest your steak before serving.
Conclusion
Now that you know how to cook ribeye steak in a pan, you can enjoy a juicy, flavorful, restaurant-quality meal without a grill. All it takes is a hot skillet, some seasoning, butter, and patience for a good sear. Remember to rest your steak before cutting, and you’ll have a tender ribeye that melts in your mouth.
Whether you’re making dinner for yourself or cooking a special meal for guests, pan-seared ribeye is always a showstopper. Try it once, and you may never want steak any other way again!
FAQ’s
1. Can I cook ribeye without butter?
Yes. Butter adds flavor, but you can stick to oil if you prefer. Olive oil or avocado oil works great.
2. What’s the best pan for cooking ribeye?
A cast-iron skillet is the best choice because it holds heat well and gives a perfect crust.
3. How do I know when my steak is done without a thermometer?
Use the finger test: gently press the steak with your finger. Rare feels soft, medium feels springy, and well-done feels firm.
4. Should I marinate ribeye?
Ribeye doesn’t need a marinade because it’s already flavorful. A simple salt and pepper seasoning is enough.
5. Can I use frozen steak?
It’s best to thaw ribeye first. Cooking from frozen will prevent it from searing properly.