The Best Ribeye Steak is Pan-Fried
In my opinion, the ribeye steak reigns supreme when it comes to balancing price and quality. Whether sliced thick or thin, ribeyes are incredibly versatile. They can be aged, smoked, grilled, broiled, pan-fried, and prepared in countless other ways. You can savor each bite as a whole steak or slice it thin for fajitas, quesadillas, sandwiches, stir fry, and a variety of other dishes. After trying ribeye steaks cooked every way imaginable, I firmly believe that pan-frying is, without a doubt, the best method for cooking a whole steak.
Why Pan-Fried Ribeye Steak is a Great Choice
Pan-fried ribeye steak is a great choice because it combines simplicity with incredible flavor. Cooking it in a skillet allows for precise temperature control. This ensures a beautifully seared crust while keeping the inside tender and juicy. The ribeye cut, known for its marbling, delivers a rich, buttery taste that pairs perfectly with the flavors of garlic, herbs, and melted butter. Whether you’re cooking for a special occasion or a quick weeknight meal, pan-frying is a foolproof way to create restaurant-quality steak at home.
Pan-Fried Ribeye Steak Formula
The ingredients in this Ribeye Steak recipe are very simplified and there’s a real basic formula that can be applied to any size of steak: Salt, fat, sear and bake. It’s that simple and each step breaks down like this:
Salt = Seasoning, kosher Salt & Pepper + Seasoned Salt
Fat = Olive oil and Butter
Sear = Medium heat, 1 minute per 1/2 inch of Steak thickness Example: 1 inch steaks get 2 minute’s of sear per side
Bake: 350 degrees Fahrenheit for 5 to 7 minutes
Step-by-Step Guide to Cooking Ribeye Steak with Butter
It’s important to let your Pan-Fried Ribeye Steak get to room temperature before cooking it. A cold steak will not turn out the same. Assuming the meat was refrigerated, a cold cooked steak will be more rare in the middle. So, give it at least a good half hour to a full hour on the counter.
Salt: Salt and Pepper all sides of the steak; top, bottom and the sides including the fat cap. I like to add Seasoned salt as well and I use kosher salt, not table.
Fat & Sear: Pan fry and sear over medium heat with olive oil, fresh garlic and rosemary. Then throw the butter in after the first and ONLY flip of the steak. Baste the steak with the melted butter for extra flavor. Sear for the remaining time and then remove from the burner.
Bake: Searing the steak is an essential first step as it creates a flavorful crust while rendering the fat. Moreover, adding seasoning, garlic, and rosemary further enhances the ribeye with bold, aromatic flavors. Afterward, baking ensures even heat distribution, which significantly affects the meat’s “rarity” in the final moments of cooking. For example, baking a 1-inch steak for 5 to 7 minutes typically results in a perfect medium-rare once rested. Nevertheless, since medium-rare preferences vary, it is important to adjust timing carefully. Additionally, every extra 30 seconds of baking moves the steak closer to well-done. Finally, avoid baking for more than 10 minutes unless you prefer your steak overcooked.
Pan Fried Ribeye Steak Ingredients:
1 16 oz Ribeye Steak
1 tbsp Olive Oil
1 tbsp Butter
1 Sprig Rosemary
4 Cloves Garlic
Kosher salt, pepper and seasoned salt to taste.
Pan fry and sear, both sides of your steak, over medium heat. Then bake at 350° Fahrenheit. Follow the instructions in the video tutorial and I’ll show you exactly how I make the best Pan-Fried Ribeye Steak.
More Steak Recipes
Grilled Tomahawk Ribeye, Top Sirloin Picanha Steak, Grilling Thick Steak, Ribeye Chicken Fried Steak, Steak & Cheese Sandwich, Beef Steak Rancheros.
Recommendations
Ribeye Steaks, Olive Oil, Butter, Garlic Cloves, Fresh Herbs, Frying Pans, Tongs, Meat Rack, Knives, Cutting Boards, grills.
