Cooking ribeye steak on the stove is one of the quickest ways to cook a steak. Follow this recipe for a restaurant-quality ribeye steak with a perfect sear and hot-pink center every time.
Why you’ll love this recipe:
Ribeye steak intimidates even the best of cooks. And especially when you’re working with an expensive cut, like boneless ribeye, you don’t want to end up with a dry, overcooked steak.
That’s why I’m here to teach you this basic cooking technique!
Pan-searing a ribeye steak is actually quite simple. Here’s why you’ll love this recipe:
- Perfect steak with a juicy center – guaranteed!
- Herb compound butter = FLAVOR!
- Homemade but steakhouse-quality (save your money!!)
- Ready-to-eat in 25 minutes!
If you’ve got a smaller cut of steak, like New York Strip steak, check out my how to cook a perfect steak on stovetop tutorial.
Key Ingredient Notes:
Here’s what you need for a flavor-packed, restaurant quality ribeye steak at home:
- Ribeye steaks – Boneless ribeye steaks have lots of marbled fat, which makes them great for pan-searing. They have a rich taste with a juicy, tender bite. If you’re not a fan of the ribeye, another thick steak like a New York Strip is a great option. A thicker steak is less likely to overcook.
- Salt and pepper – A teaspoon of salt per steak sounds heavy, but it’s not. A generous amount of salt is essential for the best steak. Salt equals flavor. It’s especially important because you can’t season the inside of the steak.
- Vegetable oil – Vegetable oil has a smoke point of 450 degrees Fahrenheit. It’s great for high-heat cooking because it won’t burn.
How to cook ribeye steak on the stove:
1.Season the steaks at least 40 minutes before pan-frying. The salt will draw moisture to the surface, which isn’t ideal for a crisp crust. That’s why salting it early will allow the moisture to reabsorb before it hits the hot pan.
TIP: If you don’t have 40 minutes, no worries, simply salt the steak immediately before you sear it.
2. Heat the skillet over medium high heat until screaming hot. I love using cast iron skillet for searing steak on stovetop. But heavy-bottomed stainless skillet works just as great.
3. Add the oil and heat until it begins to smoke. Be patient! You should hear a sizzle as the steak hits the surface of the pan. You won’t get a nice sear if you drop the steak into a cold oil!
4. Carefully place the steak into the skillet using kitchen tongs. Cook for 3 minutes without disturbing it. Turn and cook for another 3 minutes. Then continue flipping and cooking until desired doneness reached, 2-3 minutes longer.
5. Sear the sides of the steak. Check the temperature of the steak with a meat thermometer. For medium rare, remove the steak from the skillet when the internal temperature reaches 125°F. Remember the steak will continue to cook once you remove it from the pan.
6. Remove the steak from the skillet to a plate or cutting board and cover with aluminum foil. Let it rest for 10 minutes before slicing. If you cut the steak immediately, you’ll lose all the juices!
Top your pan seared ribeye steaks with a slice of herb butter, if desired, and enjoy!
Stovetop Ribeye Steak Tips:
- Try to get thick-cut ribeye steak, it’s less likely to overcook it. I recommend at least 1.5-inch, and preferably 2-inch steak.
- A screaming hot skillet is crucial for perfectly seared steak.
- Be sure to use oil with a high-smoke point like vegetable or canola. Save your olive oil for another recipe.
- Remember your steak will continue to cook once you remove it from the heat. You can expect it to rise another 5 degrees. This means if you want a medium-rare steak, you should remove it from the heat when it’s 125°F instead of 130°F.
- Let the steak rest so you don’t lose all the juice!
- Slice your steak against the grain. This way you cut through the muscle fibers and make it easier to chew.
- Buy steaks ahead of time – Steaks stay fresh in the refrigerator for up to 3 days. If the meat is a great price, buy more and freeze the extra steaks for later.
- Make the garlic butter – Herb butter stays fresh in the refrigerator for up to 5 days. Make it the night before to save time!
- Plan ahead – Nobody likes a cold steak! Make sure your sides are ready around the same time as your steak. I like to make mashed potatoes the day before and reheat. French fries, dinner rolls, wedge salad, and roasted veggies are great options with minimal prep.
How to store leftover steak:
A good steak is best enjoyed fresh, but sometimes it’s more than we can eat. Here’s how to properly store cooked steak:
- Store cooked steak in an airtight container in the refrigerator for up to 3 days.
- Reheat the steak on the stovetop in a skillet over medium heat or in the oven. To reheat in the oven, place the steak on a cooling rack over a sheet pan. Place the sheet pan into a preheated 275-degree oven and let the steak cook until it reaches 115 degrees Fahrenheit. For a crisp crust, sear it on both sides in a hot skillet afterward.
- Don’t reheat the steak in the microwave! This will result in a tough and chewy overcooked piece of meat!
- This leftover steak fried rice is a great way to repurpose leftovers!!
Even though a juicy steak is the star of the show, sides complete the experience! Here are a few side dishes that complement a perfectly cooked steak:
The ribeye is also referred to as the Delmonico, Spencer, or Scotch filet. It’s a well-loved favorite on steakhouse menus because of its buttery flavor. It comes from the primal section called the beef rib. This section collects more fat which is what gives the ribeye its distinctive marbling. The marbled fat melts into the steak as it cooks giving it a juicy and tender texture.
This depends on the thickness of your steak and how you like it cooked. A thin steak can only take 2 to 3 minutes per side while a thicker one can take up to 6 minutes. The best way to know if it’s cooked properly is to use a meat thermometer. Medium-rare is an internal temperature of 130°F, medium 140°F, and medium well 145°F. Remember a steak’s temperature will continue to rise about 5 degrees once you remove it from the heat.
Pan Fried Ribeye Steak
Pan Fried Ribeye Steak
- 2 boneless ribeye steaks 1.5-inch thick (about 20oz) Note 1
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable or canola oil Note 2
- Dry the steaks with paper towel to remove excess moisture. Then generously salt and pepper the steaks at least 40 minutes prior to cooking, OR right before cooking.
- Heat cast iron skillet (or heavy-bottomed stainless steel skillet) over medium high heat.
- Add oil and heat until shimmering.
- Carefully place the steak in the skillet, using kitchen tongs, and cook for 3 minutes. Turn and cook for another 3 minutes. Then continue flipping and cooking until desired doneness reached, 2-3 minutes longer. Sear the sides of the steaks as well.
- Start checking for doneness with a meat thermometer. For medium rare doneness, remove the steak as soon as it the internal temperature reaches 125°F.
- Remove the steak onto a wooden cutting board. Cover with foil and rest for at least 10 minutes before cutting and serving.
– Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days.
– Reheat the steak on the stovetop in a skillet over medium heat or in the oven. To reheat in the oven, place the steak on a cooling rack over a sheet pan. Place the sheet pan into a preheated 275°F oven and let the steak cook until it reaches 115°F. For a crisp crust, sear it on both sides in a hot skillet afterward.
– Don’t reheat the steak in the microwave! This will result in a tough and chewy overcooked piece of meat!
– This leftover steak fried rice is a great way to repurpose leftovers!!
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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