Pan Seared Rib Eye Steak Recipe - TipBuzz (2024)

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These Rib Eye Steaks melt in your mouth with their beautiful marbling and rich flavors. High-temperature cooking in a cast-iron skillet makes them extra tender and juicy. So skip the steakhouse and make this rib eye steak recipe instead!

A rib eye is easy to make in 20 minutes for a special occasion or just for dinner when you want to splurge. The rib eye is one of the finest steaks that makes you feel like royalty eating one!

Ribeyes are easy to find and quick to prepare. While they’re pricey, making your own is a fraction of the cost in a steakhouse. Serve them with potatoes and a green vegetable like broccoli or green beans for a complete dinner.

Tips for Cooking the Most Tender Rib Eye Steak

• Thick cut rib eyes are the juiciest. Try to buy ones that are 1 ¼ – 1 ½ inches (3 – 4 cm) thick, or simply ask your meat counter to cut them for you.
• Steak cooks more evenly at room temperature, so remove the rib eye from the fridge to rest for 30-60 minutes before cooking.
• Pat dry the steaks with paper towel before cooking to remove excess moisture. This step helps to produce the best sear possible.
• Season the steaks generously with salt to help tenderize the meat before cooking. Fresh rosemary and thyme are excellent additions to put in halfway through.
• Let the steaks rest after cooking for 3-5 minutes. This allows the juices to retreat back into the meat for the best texture. Cover with a plate or foil to keep warm.
• Use a large cast-iron pan or skillet over medium-high heat to get a robust sear and caramelization.

How to Cook Rib Eye Steak

This recipe shows you how to cook rib eye steak in a frying pan with a cast iron skillet recommended. However, they are also fabulous broiled or grilled using the same basic preparation.

After resting, drying and seasoning your steak, it’s time to cook your steak. Place the pan on medium-high heat and, once hot, add the olive oil and steak.

Baste the steak from time to time by spooning the juices on top. It’s normal to get some splatter due to the rib eye’s higher fat content, so a splatter screen and apron are a good idea.

More steak recipes:

• T-bone Steak
• Steak Fajitas

View all Steak recipes

Cooking Time and Doneness

Cooking time depends on the rib eye thickness and your desired doneness:

Note: These times are for boneless rib eyes. For bone-in, add 1-2 more minutes per side depending on the size of the bone. The internal temperatures will rise an additional 5°F (3°C) while resting after cooking.

Insert aninstant-read thermometer to check your rib eye steak temperature against the chart above. Avoid cutting into the steak, which will let valuable juices escape!

The preparation and cooking times for grilled rib eye steak are the same. Use the cooking times above.

According to the USDA, the safe internal temperature for beef is 145°F (63°C) or “Medium” even if it’s not always observed.

What cut is a ribeye?

The rib eye steak cut comes from the rib section between ribs six through twelve. It’s exactly the same meat as Prime Rib, but cut into steaks instead. It’s also the original cut used to make a Philly Cheese Steak!

Why is it called a ribeye? The steak comes from the “eye of the rib”, or the best part of the rib section. The traditional rib eye is boneless, sometimes being called a Delmonico in America or a Scotch Fillet in Australia/New Zealand. The bone-in cut is referred to as a Cowboy Ribeye or when the bone is extra-long a Tomahawk Steak.

Rib Eye versus Sirloin Steak

What’s better ribeye or sirloin? Because it’s so well-marbled, rib eye usually wins on tenderness, but also on flavor. Sirloin is a leaner cut that, while very flavorful, is typically less tender.

Which is better ribeye or strip? A New York Strip steak has less marbling than a ribeye and consequently is less tender with a milder flavor.

Watch How to Cook Rib Eye Steak:

Editor note: Originally published Aug 10, 2018 and updated Aug 22, 2019