Pan-Seared Ribeye Steak

Nothing beats a pan-seared ribeye with a crisp, deeply browned crust and a juicy, tender center. I dry-brine the steak for a few hours for deeper flavor, pat it very dry, sear it over high heat, then top it with garlic-herb compound butter.

It’s a simple recipe, but the results are insanely delicious.

Ingredients You’ll Need

For the steak:

• Ribeye steak: For the best results, look for a well-marbled, boneless ribeye about 1 to 1 1/2 inches (2.5 to 3.8 cm) thick (12-18 oz / 340-510 g). A thicker steak gives you more time to develop a deep, caramelized crust while keeping the center from cooking past medium-rare to medium.
• Salt: Aim for 1% of the steak’s weight in salt to get the benefits of dry brining without risking oversalting. For a 16 oz (454 g) steak, that’s roughly 0.16 oz (4.5 g). Since salt densities vary by brand, weighing gives you the most consistent results. Once you see what that amount looks like with the salt you use, you can season by eye. I prefer kosher salt because the larger crystals make it easier to sprinkle evenly, but use whatever you have on hand. Check the recipe instructions below for approximate teaspoon amounts.
• Oil: Use a high-smoke-point oil for searing. I prefer refined avocado oil because it has a neutral flavor and a smoke point of about 500°F (260°C). You can also use refined high-oleic safflower oil, refined high-oleic canola oil, refined canola oil, refined olive oil, or refined peanut oil. Don’t use regular butter for searing because it burns quickly at high searing temps.
• Black pepper (optional): Season both sides of the steak with a light pinch of finely ground black pepper. I usually skip it since I finish the steak with compound butter, but feel free to use it if you like.

For the garlic-herb compound butter:

Makes enough for 2 thick-cut steaks.

• Butter: Use 4 tablespoons (1/2 stick; 56 g) of good-quality unsalted butter. Use real butter, not margarine.
• Parsley: Use 1/2 tablespoon finely chopped fresh parsley or 1/2 teaspoon dried parsley.
• Rosemary: Use 1/2 tablespoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary. If using fresh rosemary, chop it very finely so it blends evenly into the butter without leaving any tough, woody pieces.
• Garlic: Use 2 fresh garlic cloves, finely minced or pressed.
• Salt and black pepper: Start with a generous pinch of each, about 1/8 teaspoon, then taste and adjust as needed.

Looking for a variation? Check out my other compound butter recipes.

Tools You’ll Need

• Wire rack and baking sheet: This is my go-to setup for dry-brining steaks. The rack lets air circulate so the steak dries evenly on all sides, while the sheet catches any drips to keep the fridge clean.
• Heavy skillet: Cast iron is my top choice because it holds heat extremely well and builds a deep, even crust. Carbon steel or heavy stainless steel work too. Don’t use a nonstick pan, as it isn’t designed for high-heat searing.
• Long-handled tongs: Use a sturdy pair of long-handled tongs to flip the steak easily and keep your hands away from the hot pan and splattering oil.
• Meat thermometer: Use an instant-read thermometer for quick temperature checks, or a leave-in probe thermometer to monitor the steak as it cooks. A leave-in probe gives you better control over the internal temperature and makes it easier to avoid overcooking.

How to Pan-Sear a Ribeye Steak

Prepare the Steak

Pat the steak dry on both sides with paper towels to remove any surface moisture. Then season the steak with salt equal to about 1% of its weight.

For a 16 oz (454 g) steak, that’s about 0.16 oz (4.5 g) of salt, or roughly:

• 1 1/2 teaspoons Diamond Crystal kosher salt,
• 1 teaspoon Morton kosher salt,
• or 3/4 teaspoon table salt.

Dry-Brine the Steak

Place the salted steak on a wire rack set over a baking sheet and refrigerate uncovered. For best results, let it sit for 2 to 6 hours. One hour is the bare minimum. If you don’t have at least an hour to dry-brine, skip salting ahead of time. Season the steak right before it hits the pan, or salt it after cooking.

Make the Garlic-Herb Compound Butter

Cut the butter into small cubes and place them in a bowl. Let it soften at room temperature until easy to mix, but not melted. To soften it faster, microwave it in 5-second bursts, checking between each one so it doesn’t melt completely – that’s the method I personally use most of the time.

Add the rosemary, parsley, garlic, salt, and black pepper. Mash and stir everything together with a fork until well combined. Taste and adjust the seasoning as needed.

Cover the bowl and refrigerate until ready to use.

Preheat the Pan

If you dry-brined the steak, take it out of the fridge 15 minutes before cooking. Set out the compound butter at the same time to let it soften a bit.

Tip: Turn on your exhaust fan or crack a window, as searing gets smoky.

Heat a heavy skillet over medium-high heat for 3 to 4 minutes, add 2 tablespoons of high-smoke-point oil, and let it heat for another minute.

While the pan preheats, pat the steak dry one last time. Optional: season both sides with finely ground black pepper. Once the oil starts to smoke, you are ready to sear.

Pan-Sear the Steak

Start by holding the ribeye with tongs and searing the edges for about 10-15 seconds at a time, rotating the steak as needed. Then, carefully lay the steak flat in the pan and continue cooking, flipping every 30 seconds.

After 3 minutes, start checking the internal temperature. Insert your thermometer horizontally into the thickest part of the meat.

Once the steak reaches your target pull temperature (listed in the chart below), transfer it to a board or plate, top with 1 to 2 tablespoons of compound butter, and let it rest for 5 minutes.

Pan-Seared Ribeye Steak Temperature Chart

Desired doneness	Pull at internal temp	Final temp after resting
Rare	105°F (41°C)	125°F (52°C)
Medium-Rare	115°F (46°C)	135°F (57°C)
Medium	125°F (52°C)	145°F (63°C)
Medium-Well	135°F (57°C)	155°F (68°C)
Well-Done	145°F (63°C)	165°F (74°C)

Slice and Serve

After resting, slice the steak however you like. A properly cooked, well-marbled ribeye is naturally tender, so there’s no need to worry about slicing against the grain.

If you want to enjoy the different parts of the ribeye separately, separate the center eye from the cap, then slice each piece however you like.

Serve with your favorite sides and enjoy.

What to Serve with Pan-Seared Ribeye Steak

My favorite sides for ribeye are the ones that either soak up all that garlicky herb butter or add something fresh to balance out the richness. Here are a few of my go-to options:

• Crispy Roasted Potatoes: Golden and crunchy. Perfect for soaking up all the melted garlic herb butter.
• Classic Mashed Potatoes: Smooth and creamy, the ultimate steakhouse pairing for steak juices.
• Steakhouse Fries or Wedges: Thick, crispy fries for an effortless steak frites vibe.
• Roasted Asparagus or Broccolini: Lightly charred with a squeeze of fresh lemon juice to cut through the richness.
• Peppery Arugula Salad: Tossed in a bright lemon vinaigrette to balance the heavy steak.

What Is the Best Doneness for Pan-Seared Ribeye Steak?

In my opinion, medium-rare to medium is the ideal doneness range for a pan-seared ribeye. Here’s why: Ribeye has plenty of marbling, and cooking it in this range gives the fat enough time to soften and render. As that fat renders, it adds richness and helps keep the steak tender and juicy.

The exact target doneness depends on how well-marbled the steak is. For a standard ribeye, classic medium-rare (135°F / 57°C) works great. But for a heavily marbled cut, I actually prefer taking it a bit further. My personal sweet spot is right around 140°F (60°C). With an especially marbled steak, even 145°F (63°C) is fantastic. That extra heat helps melt more of the fat without pushing the steak too far, keeping every bite juicy and tender.

Don’t cook a ribeye too rare, because the fat stays firm and waxy instead of rendering properly. On the other side, taking it past medium starts to dry out the meat, making it noticeably less tender and flavorful.

To learn more about steak doneness, check out my guide to steak temperatures, where I break down each level with descriptions, examples, and charts.

Tips for the Best Pan-Seared Ribeye Steak – Key Takeaways

• Go for a thicker, well-marbled cut: Buy a ribeye that’s about 1.5 inches (3.8 cm) thick. Thicker cuts give you more time to build a deep, flavorful crust before the center reaches your target pull temperature.
• Pat the steak dry: Thoroughly pat the steak dry with paper towels before salting, and do it again right before searing. Moisture is the enemy of a good crust.
• Dry-brine for 4 to 6 hours: This gives the salt enough time to season the steak more deeply and dry out the surface for a better crust.
• Follow the 1% salt rule: Use salt equal to 1% of the steak’s weight to season it properly without making it too salty.
• Don’t salt 2 to 45 minutes before cooking: If you don’t have at least an hour to dry-brine, don’t salt in advance. Salting during that window draws moisture to the surface and ruins the sear.
• Use a heavy skillet: Use a heavy skillet and preheat it for 4 to 5 minutes before searing. For the best results, use a cast-iron skillet.
• Use a high-smoke-point oil: Choose an oil with a smoke point of around 450°F to 500°F (230°C to 260°C). Avoid regular butter, as it will burn long before the steak gets a proper sear.
• Don’t crowd the pan: Give each steak plenty of room. If the pan is too crowded, the meat will steam rather than develop a crust.
• Cook by temperature, not time: Use a meat thermometer to check the internal temperature, rather than guessing based on minutes.
• Flip the steak every 30 seconds for more even cooking and better crust control.
• Pull the steak before final doneness: Remove the steak from the heat according to the chart, rather than waiting for it to reach your target temperature in the pan. Carryover cooking will bring it to the final temperature as it rests.
• Aim for medium-rare to medium: For most ribeyes, this is the ideal range.
• Rest with compound butter: Top the steak with compound butter and let it rest for 5 minutes.

I break down all the science and details behind these tips in my complete guide on how to cook a steak in a pan.

FAQs

Can I use a bone-in ribeye steak for this recipe?

Yes, absolutely. Just keep in mind that as the steak cooks, the meat will shrink slightly, and the bone can sometimes prevent the entire surface of the steak from making even contact with the pan. This may result in a lighter or less even crust.

For the best sear, gently press the steak against the pan each time you flip it to ensure good contact with the cooking surface.

I also recommend salting the steak a few hours ahead of time and leaving it uncovered in the refrigerator. This helps dry out the surface. Before cooking, pat the steak dry once more with paper towels to remove any remaining moisture. A dry surface will help you achieve a deeper, more even crust.

How long does it take to cook ribeye steak on the stove?

Cooking time varies depending on several factors, including the steak’s thickness, the type of pan you’re using, your stove’s heat output, and how hot the pan is when you add the steak.

For example, when I cooked a 1.5-inch (3.8 cm) ribeye using this recipe, it took about 6 to 7 minutes to reach an internal temperature of 110°F (43°C). Yours may take a little more or less time, so always use a meat thermometer and cook your steak based on its internal temperature, not the clock.

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Try Some of My Other Steak Recipes

• Pan-Seared New York Strip Steak
• Pan-Seared Filet Mignon
• Pan-Seared T-Bone Steak
• Pan-Seared Hanger Steak
• Pan-Seared Outside Skirt Steak