Description
Learn how to cook the juiciest ribeye steak with this simple pan-seared recipe. Achieve a perfect golden crust and tender, flavorful interior, just like at a steakhouse. This guide covers everything from choosing the best cut to resting the steak for maximum juiciness.
Ingredients
Scale
- 2 ribeye steaks (about 1 ¼ – 1 ½ inches thick, ~12 oz each)
- 2 tbsp olive oil or avocado oil
- 3 tbsp unsalted butter
- 4 garlic cloves, smashed
- 2 sprigs fresh rosemary (or thyme)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper
- Optional: flaky sea salt for finishing
Instructions
- Pat the ribeye steaks dry with paper towels. Season generously with salt and black pepper on both sides.
- Heat a large cast-iron skillet over high heat until very hot. Add olive oil and swirl to coat.
- Place the steaks in the hot skillet and sear for 2–3 minutes per side until a golden-brown crust forms.
- Reduce heat to medium. Add butter, garlic cloves, and rosemary sprigs. Tilt the pan and spoon the melted butter over the steaks continuously for 1–2 minutes.
- Use a meat thermometer — 125°F (rare), 135°F (medium-rare), 145°F (medium). Remove steaks about 5°F before your target temp as they continue cooking off the heat.
- Transfer steaks to a cutting board. Let rest for 5–7 minutes before slicing. Finish with flaky sea salt if desired.
Notes
- For the best crust, ensure your skillet is very hot before adding the steaks.
- Let the ribeye rest at room temperature for 30 minutes before cooking for even doneness.
- Always use a meat thermometer for accuracy.
- Overcooking ribeye can make it tough.
- Pair with mashed potatoes, roasted vegetables, or a fresh salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared, Cast-Iron Skillet
- Cuisine: American, Steakhouse
Nutrition
- Serving Size: 12 oz ribeye steak
- Calories: 890
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 72 g
- Saturated Fat: 28 g
- Unsaturated Fat: 44 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 65 g
- Cholesterol: 230 mg
Keywords: Ribeye, Juiciest Steak, How to Cook Steak, Pan Sear Steak, Steak Recipe, Tender Steak, Juicy Ribeye, Steakhouse Steak