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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