by ranya
A guide to cooking this delicious steak in a skillet in under 10 minutes.
Serves 2
Prep 5 minutes
Cook 10 to 15 minutes
Table of Contents
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Ribeye steak is a popular option for a romantic dinner, but it’s actually very simple to prepare. You can enjoy this tasty steak anytime you want. With a very hot skillet and a touch of garlicherb butter at the finish, you can make this seared ribeye in just about 10 minutes on the stove. To create a steakhouse feel at home, pair it with a baked potato and some creamed spinach.
Tips for Purchasing Ribeye Steak
Decide between bonein or boneless.
Some individuals like steaks that come with the bone since they consider them tastier (and I personally enjoy nibbling the meat from the bone), while boneless steaks are just as flavorful and easier to cut. It’s your decision!
Opt for a thicker cut.
To achieve a tasty browned crust, steaks require a certain cooking duration over high heat. Thinner cuts cook faster, but they sometimes don’t brown well on the outside, so thicker steaks (about 1 1/4 inches) are preferable for a good brown crust and a more pink center (if you like it rare or mediumrare).
Look for good marbling.
Ribeye cuts with consistent white fat streaks (known as marbling) are superior to those with large fat clumps in specific areas. A more uniform fat distribution allows it to melt quickly and spread evenly throughout the meat.
Choose the right steak size.
A thick ribeye typically weighs approximately one pound, serving two to three people. If the steak has a bone, it will generously serve two.
Cooking Time for Ribeye Steak
For a ribeye steak around 1 1/4 inches thick, expect eight to ten minutes of cooking time on high heat until it reaches 120ºF for mediumrare.
For thinner steaks, check them sooner, and for thicker ones, keep searing and flipping until you reach 120ºF, which may take a bit longer.
Steps to Sear Ribeye Steak
Prepare the steak by drying and seasoning it.
Make sure the steak is free of any extra moisture; dry steaks brown more effectively. Sprinkle it with salt, but set aside the pepper for later, as it can burn at high temperatures.
Heat the pan thoroughly.
Begin by warming some vegetable oil in a mediumsized frying pan or a cast iron skillet on mediumhigh heat until you notice a faint smoke. The temperature should be high enough for effective searing, so don’t shy away from raising the heat (ensure that windows are open or the fan is running!). To prepare two steaks at the same time, opt for a 12inchwide pan to avoid overcrowding.
Turn the steak frequently.
Unlike the typical method of cooking steak where you only turn it once, aim to flip it approximately every minute. This technique results in a beautifully browned surface while ensuring both sides are evenly cooked.
Add butter at the end.
While butter can burn quickly, it also adds great flavor. When the steak is nearly done, incorporate some butter, garlic, and herbs into the pan. Then, use the melted, flavorful butter to baste the steak during the final cooking stages.
Allow the steak to rest.
I prefer to let the steak rest for around five minutes to allow the juices to spread evenly within the meat before slicing and serving. If desired, sprinkle some freshly ground pepper on top for an extra kick.
Five Ways to Use Leftover Steak
I enjoy making double the amount of the recipe and cooking two steaks at the same time, as leftover steak can be repurposed in numerous ways and helps me prepare a meal in advance.
Although you could simply reheat the steak and eat it as is, here are several suggestions for utilizing leftover steak.
Seared Ribeye Steak Recipe
Preparation time 5 minutes
Cooking time 10 to 15 minutes
Serves 2
Ingredients
- 1 clove of garlic
- 1 tablespoon of unsalted butter
- 1 sprig of fresh rosemary or 2 sprigs of fresh thyme
- 2 teaspoons of vegetable oil
- 1 ribeye steak (approximately 1 pound and about 1 1/4 inches thick), bonein or boneless
- 1/2 teaspoon of kosher salt
- Flaky salt (optional)
- Freshly ground black pepper (optional)
Instructions
- Start by peeling and crushing 1 garlic clove. Measure 1 tablespoon of unsalted butter and prepare either 1 sprig of fresh rosemary or 2 sprigs of fresh thyme.
- In a medium frying pan or cast iron skillet, heat 2 teaspoons of vegetable oil over high heat until it begins to smoke slightly. During this step, dry the ribeye steak with paper towels and season it evenly with 1/2 teaspoon of kosher salt.
- Put the steak in the pan, cooking and flipping it every minute until it achieves a rich golden brown color and is nearly at your desired level of doneness (around 115ºF in the thickest section), which should take about 6 to 8 minutes (lower the heat a bit if the pan starts to burn). If you prefer browned edges, hold the steak upright with tongs to sear the sides for one to two minutes.
- Introduce the butter, garlic, and herbs to the pan. Once the butter has melted, use a spoon to baste the steak with it while it continues to cook, adding one to two more minutes for medium rare (approximately 120ºF in the thickest part).
- Move the steak to a fresh cutting board and allow it to sit for 5 minutes. If the steak has a bone, separate the meat from it, then slice the steak into 1/2inch thick pieces.
Place these on a plate. If you wish, pour any juices from the cutting board over the steak. Add a little flaky salt and a few twists of black pepper if you like.
Recipe Notes
Storage:
Leftovers can be refrigerated in an airtight container for up to 4 days
