Name: Pan Seared Ribeye Steak Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 ribeye steaks (10–12 oz each, about 1 inch thick); 1 tablespoon olive oil; 2 tablespoons unsalted butter; 3 garlic cloves, smashed; 2–3 sprigs fresh rosemary or thyme; Salt and freshly ground black pepper, to taste

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This Pan Seared Ribeye Steak is my go-to when I want to enjoy a restaurant-quality meal right at home. With a golden-brown crust, juicy center, and that rich garlic herb butter seared into every bite, this steak is indulgent, flavorful, and incredibly satisfying. It’s a classic stovetop method that delivers perfect results every time.

Why You’ll Love This Recipe

I love how this recipe makes steak night feel extra special without any complicated steps. The sear locks in all the juices, and the butter-basting with smashed garlic and fresh herbs gives the steak a rich, aromatic flavor. Whether I’m cooking for myself or someone else, it feels like a steakhouse dinner made simple—and fast. Pan Seared Ribeye Steak Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 ribeye steaks (about 1 inch thick, 10–12 oz each)
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, smashed
2–3 sprigs fresh rosemary or thyme
Salt and freshly ground black pepper, to taste

Directions

I take the ribeye steaks out of the fridge and let them sit at room temperature for about 30 minutes. This helps them cook evenly.
I pat the steaks dry with paper towels to ensure a good sear, then season generously with salt and pepper on both sides.
I heat olive oil in a heavy-bottomed skillet (like cast iron) over high heat until shimmering.
I add the steaks to the hot pan and sear them for 3–4 minutes per side, without moving them too much, until a deep brown crust forms.
I reduce the heat to medium-low, add the butter, smashed garlic, and fresh herbs.
I tilt the pan slightly and use a spoon to baste the steaks with the melted herb butter for 1–2 minutes.
Once done, I transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing and serving.

Servings and timing

This recipe makes 2 servings. It takes 30 minutes for the steaks to come to room temperature, 10 minutes to cook, and about 5–10 minutes to rest, for a total of around 40 minutes.

Variations

Sometimes I add a splash of balsamic vinegar or a dash of soy sauce to the butter for a slightly tangy, umami-rich twist. If I’m feeling extra indulgent, I top the steak with a slice of compound butter made with blue cheese and herbs. I’ve also used this same method with other cuts like New York strip or filet mignon—it works just as well.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over low heat with a bit of butter to keep the steak moist. The microwave works too, but I do it in short bursts to avoid drying it out. I don’t recommend freezing cooked steak unless absolutely necessary—it can dry out. Pan Seared Ribeye Steak Recipe

FAQs

What’s the best way to get a good crust?

I always make sure the steaks are very dry before searing and that the skillet is hot enough. A cast iron pan is my favorite for the best crust.

How do I know when the steak is done?

I use a meat thermometer:

130°F for medium-rare
140°F for medium
150°F for medium-well

Resting the steak after cooking also helps redistribute the juices.

Can I use dried herbs instead of fresh?

Fresh herbs give the butter better flavor and aroma, but I’ve used dried rosemary or thyme in a pinch. I just add a small amount so it doesn’t overpower the butter.

Should I marinate the ribeye beforehand?

Not for this recipe. Ribeye is already flavorful and tender, so I stick to salt and pepper. The garlic-herb butter takes care of the rest.

What can I serve this steak with?

I usually pair it with mashed potatoes, roasted vegetables, or a simple side salad. It also goes great with creamy sauces or even garlic butter noodles.

Conclusion

This Pan Seared Ribeye Steak is everything I want in a home-cooked steak—crispy on the outside, juicy on the inside, and full of bold, buttery flavor. It’s quick, easy, and incredibly rewarding. Once I learn this method, it becomes my go-to for steak night, every single time.