If you’re craving a steak that feels like a celebration on your plate, this Pan Seared Ribeye Steak Recipe is an absolute game-changer. Imagine a juicy, perfectly caramelized ribeye with a glorious crust, bursting with rich, buttery garlic and fragrant herbs. Whether you’re cooking for a special occasion or just treating yourself to a restaurant-quality meal at home, this recipe hits all the right notes. It’s straightforward yet so rewarding, showcasing how simple ingredients and a careful technique can elevate a humble cut of steak into pure deliciousness.
Ingredients You’ll Need
This Pan Seared Ribeye Steak Recipe relies on a handful of simple, carefully chosen ingredients that work together beautifully. Each one plays a crucial role, whether it’s enhancing flavor, adding richness, or encouraging that irresistible sear.
- 2 lbs. Ribeye steak, organic: The star of the dish, known for its marbling and tenderness, key for juicy flavor.
- 1 tablespoon Extra virgin olive oil: Helps achieve a perfect crust and prevents sticking.
- 2 tsps On Everything All-Purpose Blend: A seasoning mix that brings savory complexity; feel free to use a homemade blend.
- 1 ½ tsps sea salt: Essential for enhancing the steak’s natural flavors and creating a beautiful crust.
- 2 tablespoons unsalted butter: Adds richness and a luscious finish during the basting step.
- 3 garlic cloves, peeled and halved: Infuses aromatic depth as you cook.
- 2-4 fresh thyme sprigs: Or rosemary sprigs for a fresh herbal note.
- Optional garnish – Steak sauce: Perfect if you like a little extra tang or kick on the side.
How to Make Pan Seared Ribeye Steak Recipe
Step 1: Preparing the Steak
Start by bringing your ribeye to room temperature; this ensures even cooking. Pat the steak dry with paper towels—dryness is key for a fantastic sear. Then, generously rub both sides with sea salt and the On Everything All-Purpose Blend to build that savory base layer of flavor.
Step 2: Heating the Pan
Heat a heavy skillet—cast iron works best—on medium-high until it’s screaming hot. Add the olive oil and let it shimmer. A super hot pan is essential here, as it helps form that irresistible crust without overcooking the interior.
Step 3: Searing the Ribeye
Place the ribeye gently in the pan and resist moving it around. Let it sear deeply for about 3-4 minutes on the first side, until a dark, caramelized crust forms. Flip carefully and repeat the sear. This is where those mouthwatering flavors start to develop.
Step 4: Basting with Butter and Herbs
Lower the heat slightly and add the butter, garlic halves, and thyme sprigs to the pan. As the butter melts, tilt the pan and spoon the infused butter repeatedly over the steak. This technique, called basting, floods the steak with rich flavor and keeps it moist as it finishes cooking.
Step 5: Resting
Once the ribeye reaches your preferred doneness, transfer it to a cutting board and tent loosely with foil. Resting for about 5-10 minutes lets the juices redistribute, keeping every bite tender and juicy.
How to Serve Pan Seared Ribeye Steak Recipe
Garnishes
A simple pat of compound butter or a sprinkle of flaky sea salt elevate your steak even further. For those who love a bit more boldness, a side of your favorite steak sauce can beautifully complement the herbal and buttery notes from the pan.
Side Dishes
Classic sides like creamy mashed potatoes, roasted vegetables, or a fresh green salad are perfect partners. The rich, savory ribeye balances wonderfully with both creamy and crisp textures, creating a meal that’s both satisfying and well-rounded.
Creative Ways to Present
Try slicing your rested ribeye against the grain into thick strips and fanning them on a platter for an elegant presentation. Drizzle some of the pan juices or leftover herb butter over the top to add shine and extra flavor. Serve alongside colorful roasted vegetables or a vibrant chimichurri sauce for an eye-catching plate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover steak, wrap it tightly in foil or place it in an airtight container and refrigerate within two hours of cooking. Proper storage preserves moisture and flavor so you can enjoy delicious steak sandwiches or salads the next day.
Freezing
You can freeze cooked ribeye steak by wrapping it securely in plastic wrap followed by aluminum foil. Be sure to use it within 2-3 months to maintain quality. Thaw in the refrigerator overnight before reheating for best results.
Reheating
To reheat without drying out your steak, warm it gently in a skillet over low heat with a splash of broth or water, covering loosely. Alternatively, warming inside a low oven until just heated through helps keep the meat tender and juicy.
FAQs
Can I use another cut of steak for this Pan Seared Ribeye Steak Recipe?
Absolutely! While ribeye is prized for its marbling, New York Strip or Top Sirloin steaks can also work beautifully with this method, just adjust cooking times slightly based on thickness.
How do I know when my ribeye is cooked to the right doneness?
Using a meat thermometer is the most reliable way: 125°F for rare, 135°F for medium-rare, 145°F for medium, and so on. Touch tests can help too once you get the hang of it!
Can I marinate the steak before cooking?
While this recipe shines with minimal seasoning, marinating can add flavor. Just be aware that marinades may affect the crust formation, so pat the steak dry before searing for best results.
What is the On Everything All-Purpose Blend?
It’s a savory seasoning blend with herbs, spices, and salt designed to enhance meat flavor. You can buy premade blends or mix your own with garlic powder, onion powder, paprika, salt, and pepper.
Why do I need to rest my steak after cooking?
Resting allows the juices to redistribute throughout the steak rather than spilling out when sliced, resulting in a juicier, more flavorful eating experience.
Final Thoughts
There’s nothing quite like the satisfaction of a perfectly cooked steak at home, and this Pan Seared Ribeye Steak Recipe is your ticket to that indulgence. With simple ingredients and straightforward steps, you’ll create a steak that’s full of flavor, beautifully tender, and sure to impress anyone at your table. Go ahead—the next time steak night rolls around, treat yourself and taste the magic for yourself.
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Pan Seared Ribeye Steak Recipe
This Pan Seared Steak recipe delivers a perfectly cooked, flavorful ribeye steak with a crispy crust and juicy interior. Seasoned with a savory all-purpose blend and finished with butter, garlic, and thyme, this simple stovetop method ensures a restaurant-quality steak at home.
- Total Time: 20 minutes
- Yield: 2 servings
Ingredients
Steak
- 2 lbs. Ribeye steak, organic (You can also use New York Strip Steak or Top Sirloin Steak)
- 1 tablespoon Extra virgin olive oil
- 2 tsps On Everything All-Purpose Blend (You can purchase my On Everything All-Purpose Blend for authentic flavor or make your own blend—see Notes)
- 1 ½ tsps sea salt
- 2 Tbsps unsalted butter
- 3 garlic cloves, peeled and halved
- 2–4 Fresh thyme sprigs (You can also use rosemary sprigs)
Optional Garnish
- Steak sauce
Instructions
- Prepare the Steak: Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking to ensure even cooking.
- Season the Steak: Pat the steak dry with paper towels. Rub the steak with 1 tablespoon of extra virgin olive oil, then evenly coat both sides with 2 teaspoons of the On Everything All-Purpose Blend and 1 ½ teaspoons of sea salt to enhance the flavor and create a nice crust.
- Heat the Pan: Place a heavy skillet or cast iron pan over medium-high heat and allow it to get very hot, almost smoking, to ensure a good sear on the steak.
- Cook the Steak: Place the steak in the hot pan and sear for about 3-4 minutes on one side without moving it, until a brown crust forms. Flip the steak and add 2 tablespoons of unsalted butter, 3 halved garlic cloves, and 2-4 fresh thyme sprigs to the pan.
- Baste the Steak: Tilt the pan slightly and, using a spoon, continuously baste the melted butter and aromatics over the steak to infuse flavor and keep it moist. Cook for an additional 3-4 minutes or until desired doneness is reached (about medium rare to medium).
- Rest the Steak: Remove the steak from the pan and transfer it to a cutting board. Tent it loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute for a juicy steak.
- Serve: Slice the steak against the grain and optionally garnish with your favorite steak sauce before serving.
Notes
- For the On Everything All-Purpose Blend: Combine 1 part garlic powder, 1 part onion powder, 1 part dried parsley, 1 part sesame seeds, 1 part poppy seeds, and 1 part coarse salt.
- Letting the steak come to room temperature before cooking promotes even cooking throughout the meat.
- Use a cast iron skillet for the best searing results as it retains heat well.
- Adjust cooking time depending on steak thickness and desired doneness (use a meat thermometer if needed).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
