Pan Seared Ribeye Steak (med-rare/medium)
This pan-seared ribeye steak is simple, flavourful, and perfectly cooked using just a cast iron skillet, butter, and fresh herbs! Follow this straightforward recipe to cook ribeye at home with steakhouse-level results that you'll love!
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Servings: 2 people
Equipment
- stove
Instructions
- About 2 hours before cooking the steak, remove it from the fridge.
- Pat the steak dry with paper towels.
- Salt the steak generously on all sides. Allow the steak to rest at room temperature.
- Before searing blot any moisture off of steak and season it again.
- Heat a cast iron pan over high heat.
- Place the steak in the middle of the pan and set a timer for 3-4 minutes (if the steak is thicker, go for 4 minutes). Do not disturb the steak during the 3 minutes.
- Turn steak and set timer for 3 more minutes. Add butter and rosemary to the pan. Once the butter has melted, use a spoon to baste the steak.
- Remove steak and allow it to rest for 5 minutes. No need to tent it.
- Slice steak, season with flaky salt and enjoy.
Notes
If you prefer medium-well, cook for 5 minutes per side. The thickness of your steak will also determine how long you cook it for. If it is a large piece and super thick, you may have to finish it in the oven. Here is the cast iron pan I love and use!
Nutrition
Serving: 1steakCalories: 572kcalCarbohydrates: 0.01gProtein: 46gFat: 43gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 168mgSodium: 208mgPotassium: 611mgSugar: 0.01gVitamin A: 384IUCalcium: 19mgIron: 4mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.