Make the perfect pan seared ribeye steak in a cast iron skillet! Pan-fry them briefly on the stove to get a crispy crust before finishing it to perfection in the oven. We highly recommend adding our quick rosemary garlic butter to the cast iron ribeye! It's a WHOLE LOTTA YUM!
Cast iron ribeye steak in the oven is so good!
It's hard to beat a perfectly cooked juicy pan seared ribeye steak for dinner, and I'm sure we all agree (or most of us anyways) that you just can't top ribeye when you're serving a simple yet impressive steak.
Perfect for a romantic dinner or special occasion or honestly, just because you're a steak lover!
Our pan seared ribeye steak recipe first has you pan-fry the steak on each side to get a crispy golden crust that locks in the juices. Then you finish baking it in the oven and cooking it until it's the perfect temperature (which we feel is medium-rare!)
Top the ribeye steaks off with a quick rosemary garlic butter that takes the cast iron ribeye steak beyond perfection!
Why not just pan-fry the ribeye in a skillet on the stove you might ask? While yes, you can definitely pan-fry the steak from start to finish on the stovetop, we've found that the crust gets too crispy and browned with this method unless you're using very thin ribeye steaks.
To prevent this, just pan-frying ribeye steaks and then baking them for less than 10 minutes gives you a crispy steak on the outside that melt-in-your-mouth-tender on the inside.
We highly recommend you serve the cast iron ribeye steak with our super delicious steakhouse creamed spinach! It would be easy to cook on your stovetop while the ribeye finishes cooking in the oven.
Ingredient list
We also include our recipe for rosemary herb butter, but it's optional if you just want to stick to the classic salt and pepper combo.
** Please see the recipe card at the bottom of the post for the exact ingredient quantities**
- ribeye steaks - we used boneless ribeye steaks, bone-in ribeye steak are great too since it's the same cooking process. Look for steaks that are marbled with fat, the fat is what gives the steak so much flavor and makes it juicy. You can trim off excess fat on the outside of the steak if preferred.
- fine sea salt - or kosher salt. Salt and pepper are the classic seasonings to a flavorful steak but you can definitely use your favorite steak seasoning instead!
- freshly ground black pepper
- salted butter - the butter, garlic, rosemary, and parsley are all for making our optional rosemary garlic butter compote. It's heavenly if you have the extra time!
- garlic clove - fresh minced garlic is ideal or you can use jar garlic or frozen garlic cubes (defrosted)
- chopped fresh rosemary
- fresh parsley
Kitchen tools
- Large cast iron skillet for pan searing and baking the steak. You can use other pans, however, a cast iron pan does the best job at browning and cooking evenly.
- Small bowl for making the steak butter
How to Pan Sear Ribeye Steak Finish in Oven
Season, pan-fry the steak on either side to get it nice and crisp, and then let it finish baking in the oven.
Using a cast iron pan is perfect for this job since it's stovetop to oven without switching pans.
Step 1: Pat the steak dry with paper towels, this will help to get a nice sear on the steak.
Generously season the ribeye steaks with salt and pepper and leave them out on the counter for 30 minutes to bring them to room temperature. Start on the herb butter.
Step 2: While the steaks are resting make the rosemary garlic butter. In a small bowl, combine the softened butter, minced garlic, chopped fresh rosemary, and parsley in a small bowl. Put the butter in the fridge until ready to use.
Heat your oven to 450 degrees. Turn on your stove fan.
Step 3: Heat a cast-iron pan over high heat. You won't need to add any oil to the pan if you're using a well-seasoned cast iron skillet. When the pan is hot, add the steak to the cast iron skillet on each side for about 2-3 minutes, or until a golden-brown crust forms. You'll know it's ready to flip once the steak pulls away cleanly with a skillet and doesn't stick to the pan.
Add a tablespoon of rosemary garlic butter sauce to the top of each pan seared ribeye steak or drizzle melted butter over the top.
Step 4: Bake the steak in the oven for 5-8 depending on your desired doneness when checked with a digital meat thermometer. until the internal temperature reaches Rare: 120°F, Medium-Rare: 130°F, Medium: 140°F, Medium Well: 150°F, Well: 155°F.
Remove and let the steaks rest, tented with aluminum foil, for 5+ minutes, the steaks will continue cooking an additional 5°F.
Enjoy! Serve the juicy steak with more garlic herb butter, fresh herbs, and fresh ground black pepper.
Recipe notes
- It's very important to choose a good quality cut of meat with a wonderful fat layer. Ribeye steaks are sold as either Choice or Prime, Choice is more budget-friendly but if you can swing it, Prime-grade ribeye will give you the best flavor and texture.
- If you like the sides crispy as well you can sear them in the skillet on the stove. If you have thinner ribeye steaks they might be cooked by this point, but if they're thicker you might just need to reduce the baking time in the oven.
- You're removing the steaks from the oven about 5°F before the desired temperatures since they continue cooking during resting. The FDA recommends a minimum final temperature of 145°F, which is cooked to medium. Rare: 125°F Medium-Rare: 135°F Medium: 145°F Medium Well: 155°F Well: 160°F
- We like to pan-sear the ribeye steaks in a skillet and then finish them in the oven, you can also pan-sear them for 5-8 minutes per side on the stove if you don't mind a very crispy crust (depending on their thickness and how you like your steaks).
- The rosemary garlic butter will make more than you need for this recipe, you can cut it in half or you can freeze the leftovers for future steak dinners.
More Seasoning Ideas
- Basic Seasoning: Skip the herb butter and just generously season with coarse sea salt or kosher salt, and freshly ground black pepper to taste.
- Herb Infusion:
- Fresh herbs: Thyme, rosemary, or sage, either finely chopped or as whole sprigs.
- Garlic: Minced or crushed cloves.
- Spice It Up: Cayenne pepper or chili flakes for heat, paprika for smokiness, ground mustard for tang.
- Acid Balance: A splash of lemon juice or wine vinegar to brighten the flavor.
- Marinades: Add your favorite steak marinade or marinate the steak in Worcestershire sauce or soy sauce with olive oil, garlic, and fresh herbs.
- Dry Rub: Add a store-bought steak rub to both sides before pan searing.
What to Do With Leftovers
- Steak Salad: Slice thinly and toss with greens, vegetables, and a vinaigrette dressing.
- Steak Sandwich like a Philly cheesesteak: Layer with cheese, onions, and condiments inside a crusty roll.
- Steak Tacos: Dice and use as a filling with salsa, avocado, and cilantro.
- Fried Rice: Stir-fry with vegetables, rice, and soy sauce for a quick meal.
- Breakfast Burrito with Steak: Combine with eggs, cheese, and potatoes for a hearty breakfast.
- Steak and eggs for breakfast, whether you make scrambled eggs or pan fried.
What to serve on the side
- Steakhouse creamed spinach recipe
- Mashed potatoes
- Roasted Broccoli
- Shaved Brussel sprouts salad
- Air fryer whole sweet potatoes
- Sauteed mushrooms in garlic and herbs
- Caesar Salad
- Green bean almondine
- A red wine reduction sauce
- Rice Pilaf
Storing & Reheating
- Store: Leftover ribeye steak can be stored in an airtight container in the fridge for up to 3-4 days.
- Freeze: Freeze leftovers in an airtight container or freezer bag (with excess air removed) for up to 3 months.
- Reheat: The easiest way to reheat ribeye steak is to slice the cooked steak into strips and pan fry them in a skillet over medium heat.
Questions
You can use the finger test or observe the juices from the pan seared ribeye steaks. If they are red, it's rare; pink, medium-rare; and clear, well-done.
That being said, the only way to truly know where your steak is at is by using an inexpensive instant-read digital thermometer.
Salt and freshly ground pepper are essential, but adding herbs, garlic, butter, or your favorite spices like steak seasoning can enhance the flavor.
You honestly just need a little seasoning for pan seared ribeye, you want to bring out the natural flavors of a high quality steak!
Yes, you can also grill your bone-in or boneless ribeye steaks or use a heavy non-stick pan or aluminum pan, but a cast-iron pan provides excellent heat retention and searing ability.
More Steak Recipes
- Air fryer ribeye steak
- How to cook filet mignon in a pan
- Surf and turf steak and lobster
- Air fryer steak tips
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Perfect Pan Seared Ribeye Steak
Make the best pan seared ribeye steak in a cast iron skillet! Pan-fry them briefly on the stove to get a crispy crust before finishing it to perfection in the oven. We highly recommend adding our quick rosemary garlic butter to the cast iron ribeye!
Ingredients
- 2 ribeye steaks, ¾-1 lb each (1"-1 ½" thick)
- 1 teaspoon fine sea salt
- ½ teaspoon fresh ground black pepper
- ½ cup (1 stick) salted butter, softened
- 1 large garlic clove, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon minced fresh parsley
Instructions
- Pat the steak dry with paper towels, this will help to get a nice sear on the steak. Generously season the steaks with salt and pepper and leave them out on the counter for 30 minutes to bring it to room temperature. Start on the herb butter.
- While the steaks are resting make the rosemary garlic butter. In a small bowl, combine the softened butter, minced garlic, chopped fresh rosemary, and parsley in a small bowl. Put the butter in the fridge until ready to use.
- Heat your oven to 450 degrees. Turn on your stove fan.
- Heat a cast-iron skillet over high heat. You won't need to add any oil to the pan if you're using a well-seasoned cast iron skillet.
- When the pan is hot, add the steak to the cast iron skillet on each side for about 2-3 minutes, or until a golden brown crust forms. You'll know it's ready to flip once the steak pulls away cleanly with a skillet and doesn't stick to the pan.
- Add a tablespoon of rosemary garlic butter to the top of each steak.
- Bake the steak in the oven for 5-8 depending on your desired steak doneness when checked with a digital meat thermometer. until the internal temperature reaches Rare: 120°F, Medium-Rare: 130°F, Medium: 140°F, Medium Well: 150°F, Well: 155°F. Remove steak from pan and let rest, tented with foil, for 5+ minutes, the steaks will continue cooking an additional 5°F.
- Enjoy! Serve the steak with more garlic herb butter, fresh herbs, and fresh ground black pepper.
Notes
It's very important to choose a good quality cut of meat with a wonderful fat layer. Ribeye is sold as either Choice or Prime, Choice is more budget friendly but if you can swing it, Prime grade ribeye will give you the best flavor and texture.
If you like the sides crispy as well you can sear them in the skillet on the stove. If you have thinner ribeye steaks they might be cooked by this point, but if they're thicker you might just need to reduce the baking time in the oven.
You're removing the steaks from the oven about 5°F before the desired temperatures since they continue cooking during resting. The FDA recommends a minimum final temperature of 145°F, which is cooked to medium. Rare: 125°F Medium-Rare: 135°F Medium: 145°F Medium Well: 155°F Well: 160°F
We like to pan sear the ribeye steaks in a skillet and then finish them in the oven, you can also pan sear them for 5-8 minutes per side on the stove if you don't mind a very crispy crust (depending on their thickness and how you like your steaks).
The rosemary garlic butter will make more than you need for this recipe, you can cut it in half or you can freeze the leftovers for future steak dinners.
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