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Pan fried ribeye steak in a cast iron skillet with roasted tomatoes, garlic head and asparagus.

Pan Fried Ribeye Steak

5 (17 ratings)
Created by Shinee D.
Servings 4 servings
Cook Time 9 minutes
Total Time 15 minutes
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.

Ingredients
  

For steaks:

  • 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

Instructions
 

  • 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.

Notes

Note 1: 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.
Note 2: Use oil with high smoke point, such as vegetable, canola or grapeseed oil.
Storing Instructions:
- 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!!

Nutrition

Serving: 5ozCalories: 279kcalCarbohydrates: 2.2gProtein: 28.5gFat: 17.5gSodium: 1347.7mg

* Disclaimer: All nutrition information are estimates only.