Here’s a classic way to cook a ribeye steak on the stovetop (with an optional oven finish) for restaurant-quality results at home:
🥩 Perfect Ribeye Steak (Pan-Seared + Oven-Finished)
🛒 Ingredients:
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1 ribeye steak (1 to 1½ inches thick)
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Salt (preferably kosher)
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Freshly ground black pepper
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1–2 tbsp olive oil or vegetable oil
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2 tbsp butter
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2 cloves garlic, smashed
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Fresh herbs (like rosemary, thyme) — optional
👩🍳 Instructions:
1. Bring to room temp:
Let the steak sit out for 30–45 minutes before cooking (this helps it cook evenly).
2. Season:
Pat dry with paper towels. Generously season both sides with salt and pepper.
3. Preheat your pan:
Heat a heavy skillet (cast iron is best) over high heat until very hot — almost smoking.
4. Sear the steak:
Add oil to the pan, then place the steak in. Don’t move it — let it sear for about 3–4 minutes until a dark crust forms.
5. Flip and add butter:
Turn the steak over. Add butter, garlic, and herbs to the pan. As the butter melts, spoon it over the steak repeatedly (“basting”) for extra flavor.
6. Finish cooking:
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For a 1-inch thick steak, cook another 3–4 minutes for medium-rare (internal temp ~130°F / 54°C).
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For thicker steaks or more doneness, transfer the pan to a preheated oven at 400°F (200°C) and roast for 2–5 minutes, checking temperature with a meat thermometer.
7. Rest:
Remove steak, tent loosely with foil, and rest for 5–10 minutes. This redistributes juices.
🔥 Pro Tips:
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Use a meat thermometer for perfect doneness:
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Rare: 120–125°F (49–52°C)
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Medium-rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
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Medium-well: 150–155°F (65–68°C)
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Let the pan get very hot to get a great crust.
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Don’t overcrowd the pan if cooking multiple steaks.
🍽️ Serving Suggestions:
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Classic compound butter (garlic-herb or blue cheese) on top
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Sides: roasted potatoes, steamed asparagus, sautéed mushrooms
Want a grilled ribeye recipe, marinade ideas, or a reverse sear method?
