Perfect Pan-Seared Ribeye: A Step-by-Step Guide
When it comes to steak, few things beat the juicy, flavorful ribeye. While grilling may be the traditional method, a pan-seared ribeye cooked indoors in a cast iron skillet can deliver restaurant-quality results in your own kitchen. Here’s a step-by-step guide to help you master this simple yet impressive dish.
Choose the Right Cut
Look for ribeye steaks that are about 1 to 1.5 inches thick with plenty of marbling (the thin streaks of fat running through the meat). The marbling is what gives ribeye its rich, buttery flavor.
Season Simply
The best ribeye doesn’t need fancy marinades. Generously season both sides with kosher salt and freshly cracked black pepper about 30 minutes before cooking. This helps draw out moisture and allows the flavors to penetrate.
Heat Your Pan
A cast iron skillet is ideal because it holds heat evenly. Place it on the stove over medium-high heat until it’s almost smoking. Add a thin layer of high smoke point oil, like canola or avocado oil.
Sear and Flip
Place the steak in the skillet and let it sear undisturbed for 3–4 minutes. Flip and cook another 3–4 minutes for medium-rare. For thicker steaks, finish in a 400°F oven for a few extra minutes.
Finish with Butter and Herbs
In the last minute of cooking, add a tablespoon of butter, a sprig of rosemary or thyme, and a smashed garlic clove. Tilt the pan and spoon the melted butter over the steak to infuse flavor.
Rest and Slice
Remove the steak and let it rest on a cutting board for 5 minutes before slicing. This allows the juices to redistribute. Use a sharp steak knife to carve and enjoy.
