Pan-Seared Ribeye Steak for Quick Weeknight Dinners

Created on February 9th, 2026 at 08:02 am

A Fast Steak Dinner You Can Rely on After a Long Day

Pan-seared ribeye steak is one of the most practical ways to cook steak at home when time is limited. This method relies on a hot skillet, simple seasoning, and controlled cooking rather than marinades or complex sauces. Ribeye steaks are well suited for stovetop cooking because their natural marbling keeps the meat juicy while building flavor as the fat renders in the pan. This recipe focuses on consistency and repeatable results, making it useful for weeknights when you want a dependable dinner without planning ahead. With just a few ingredients and one pan, you can cook a steak that feels complete without extra preparation.

Time Breakdown

Prep time: 10 minutes
Cook time: 10 to 14 minutes
Resting time: 5 minutes
Total time: about 25 minutes

Ingredients

2 ribeye steaks, 1 to 1 1/4 inches thick
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon neutral oil such as avocado or canola
2 tablespoons unsalted butter
2 garlic cloves, smashed (optional)

Kitchen Tools

Heavy skillet, preferably cast iron
Tongs
Instant-read thermometer
Spoon
Plate or cutting board for resting

Step by Step Instructions

Step 1: Prepare the steaks

Remove the ribeye steaks from the refrigerator about 20 minutes before cooking. This allows the meat to warm slightly so it cooks more evenly. Pat the steaks completely dry with paper towels to remove surface moisture, which is essential for proper browning. Season both sides evenly with kosher salt and black pepper, pressing the seasoning gently into the surface of the meat.

Step 2: Heat the skillet

Place a heavy skillet over medium-high heat and let it heat for several minutes. The pan should be hot before adding any fat. Add the neutral oil and swirl it to coat the bottom of the pan. The oil should shimmer immediately, indicating the pan is ready for searing.

Step 3: Sear the first side

Carefully place the ribeye steaks into the hot skillet. You should hear a strong sizzle as soon as the steaks touch the pan. Do not move the steaks once they are placed. Let them sear undisturbed for 3 to 4 minutes so a deep brown crust can form on the first side.

Step 4: Flip and add butter

Flip the steaks using tongs. Add the butter and smashed garlic cloves to the pan. As the butter melts, tilt the skillet slightly and use a spoon to baste the steaks with the melted butter. Continue basting as the steaks cook to add flavor and help regulate surface heat.

Step 5: Cook to doneness

Continue cooking the steaks for another 3 to 4 minutes, basting occasionally. Check the internal temperature by inserting an instant-read thermometer into the thickest part of the steak. For reference, 125°F is rare, 130 to 135°F is medium-rare, and 140°F is medium. Reduce the heat slightly if the butter begins to brown too quickly.

Step 6: Rest the steaks

Transfer the steaks to a plate or cutting board and let them rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat, which improves tenderness and prevents moisture loss when slicing. This step is essential for a good final texture.

Step 7: Serve

Slice the ribeye steaks against the grain or serve them whole. Spoon a small amount of the pan butter over the top if desired. Serve immediately while the steaks are warm.

Pro Tips

Choose ribeye steaks that are at least 1 inch thick for better control during cooking. Drying the surface of the steak before cooking improves browning. Use a thermometer instead of timing alone for consistent results. Always rest the steak before slicing.

Serving Suggestions

Serve pan-seared ribeye with roasted potatoes, mashed potatoes, or simple vegetables. A green salad or steamed vegetables balance the richness of the steak. Use the same skillet to sauté mushrooms or onions after cooking the steak if desired.

Ingredient Swaps That Still Cook Well

If cooking for more people, cook one larger ribeye and slice it to serve multiple portions. Butter can be replaced with additional oil if needed, though butter adds flavor during basting. Garlic is optional and can be omitted for a simpler finish.

Nutrition Information (per serving)

Nutrient	Amount
Calories	520 kcal
Carbohydrates	0 g
Protein	40 g
Fat	42 g
Saturated Fat	18 g
Fiber	0 g
Sugar	0 g
Sodium	520 mg
Potassium	620 mg
Iron	4.5 mg
Zinc	7 mg

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

FAQ

Can I cook ribeye without a cast iron skillet?
Yes. Any heavy-bottomed skillet works, but cast iron holds heat better and produces more even browning.

Should I use oil or butter first when searing steak?
Oil should be used first because it tolerates higher heat. Butter is added later for flavor and basting.

How do I prevent overcooking ribeye?
Use a thermometer and remove the steak from heat a few degrees before your target temperature, as it will continue cooking while resting.

Why did my steak turn gray instead of brown?
This usually happens when the pan is not hot enough or the steak surface is too wet. Always preheat the pan and dry the steak thoroughly.

Can I cook more than two steaks at once?
Only if the pan is large enough to avoid crowding. Overcrowding lowers the pan temperature and prevents proper searing.