Pan-Seared Ribeye Steak Recipe
Ribeye is one of the most reliably tender, well-marbled beef cuts, so a hot cast iron pan and a butter baste render that fat and build a deep crust without needing a marinade or long cook time.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 35 min
- Servings
- 2
Ingredients
- 2 steaks (10-12 oz each) ribeye steaks, 1 to 1.25 inches thick
- 1 1/2 tsp kosher salt
- 1 tsp black pepper, coarsely cracked
- 1 tbsp neutral oil (avocado or canola)
- 3 tbsp unsalted butter
- 3 cloves garlic cloves, smashed
- 4 sprigs fresh thyme sprigs
Nutrition per serving
- Calories
- 946
- Protein
- 55g
- Carbs
- 3g
- Fat
- 80g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Remove the steaks from the fridge 30-40 minutes before cooking so they come closer to room temperature; this helps them cook more evenly.
- 2Pat the steaks completely dry with paper towels, then season generously on both sides with kosher salt and cracked pepper.
- 3Heat a cast iron or other heavy skillet over high heat until it's just starting to smoke, about 3-4 minutes. Add the oil and swirl to coat.
- 4Lay the steaks in the pan away from you to avoid splatter. Sear undisturbed for 3-4 minutes, until a deep brown crust forms.
- 5Flip the steaks and reduce heat to medium. Add the butter, garlic, and thyme to the pan.
- 6Tilt the pan slightly and spoon the melted butter continuously over the steaks for 3-4 minutes, until a meat thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare.
- 7Transfer the steaks to a cutting board or plate and rest for 8-10 minutes before slicing against the grain.
Tips & variations
- Ribeye, New York strip, and filet mignon all sear well with this method; leaner cuts like strip or filet benefit from an extra tablespoon of butter since they have less marbling to render on their own.
- For a two-inch-thick steak, sear as directed, then finish in a 400°F (205°C) oven for 6-8 minutes to bring the center up to temperature without burning the crust.
- Swap thyme for rosemary, or add a smashed shallot to the butter baste for a slightly sweeter, more savory pan sauce.
- A bone-in ribeye (cowboy cut) takes 2-3 minutes longer per side since the bone slows heat transfer through the center.
Storage & reheating
Store leftover steak in an airtight container in the refrigerator for up to 4 days. Reheat gently in a low oven (275°F/135°C) until just warmed through, or slice thin and eat cold over salad; a hot pan will overcook already-cooked steak fast.
Tips from the Tulo kitchen
- Letting the steak sit uncovered in the fridge for an hour before cooking dries the surface further and gives an even better crust.
- If the pan starts smoking too aggressively before the steak goes in, that's a sign the oil is close to its smoke point; add the steak right away rather than waiting.
FAQ
What are the best cuts of beef for pan-searing?
Ribeye, New York strip, and filet mignon are the three most reliable choices. Ribeye has the most marbling and flavor, strip has a firmer bite with a fat cap along one edge, and filet is the most tender but leanest, so it benefits most from a butter baste.
Which beef cut is the most tender?
Filet mignon, cut from the tenderloin, is the most tender cut overall because that muscle does very little work in the animal. It's also the leanest of the classic steak cuts, so it has less beefy flavor than ribeye or strip.
Is ribeye better than sirloin for steak?
For pan-searing, yes: ribeye has significantly more intramuscular fat, which self-bastes the meat as it cooks and produces a juicier result. Sirloin is leaner and less expensive, and does better with a quick high-heat sear and a shorter rest to avoid drying out.
Can I use this method on a cheaper cut like top sirloin or flat iron?
Yes, both sear well with this technique. Slice them thin against the grain after resting, since they have more connective tissue than ribeye and benefit from shorter, thinner slices for tenderness.
What internal temperature should steak be pulled at?
Pull the steak about 5°F below your target doneness to account for carryover cooking during the rest: 125°F (52°C) for medium-rare, 135°F (57°C) for medium, checked with an instant-read thermometer in the thickest part.
