Ribeye steak (boneless or bone-in)SaltFreshly ground black pepperOlive oil or high-heat cooking oilButterGarlic clovesFresh herbs (thyme or rosemary, optional)How to Make Classic Pan-Seared Ribeye SteakBring the steak to room temperature for even cooking.Season generously with salt and black pepper on both sides.Heat a heavy skillet (cast iron works best) over high heat until very hot.Add oil and carefully place the steak in the pan.Sear the steak without moving it until a deep brown crust forms.Flip and add butter, garlic, and herbs to the pan.Baste the steak with melted butter as it finishes cooking.Rest the steak for several minutes before slicing to keep it juicy.Tips for the Best RibeyePat the steak dry before seasoning to get a better sear.Use a meat thermometer for precise doneness.
Don’t skip the resting time—it makes a big difference in tenderness.
Serving Suggestions
Classic pan-seared ribeye pairs beautifully with:
Roasted or mashed potatoesSteamed or grilled vegetablesFresh green saladGarlic butter or steak sauceFinal ThoughtsThis Classic Pan-Seared Ribeye Steak recipe proves that you don’t need a grill or complicated techniques to enjoy an exceptional steak. With the right heat, simple seasoning, and a little patience, you can achieve a flavorful, juicy ribeye that rivals any steakhouse experience.
