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–+ servings

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
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Equipment

Ingredients

  • 1 pound ribeye steak
  • sea salt
  • 1 rosemary sprig
  • 2 tbsp butter
US Customary - Metric

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: 1steak | Calories: 572kcal | Carbohydrates: 0.01g | Protein: 46g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 208mg | Potassium: 611mg | Sugar: 0.01g | Vitamin A: 384IU | Calcium: 19mg | Iron: 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.