How to Cook Ribeye in a Pan

Learning how to cook ribeye in a pan is as easy as following four simple steps that deliver on texture and flavor. Whether you love bone-in or boneless ribeye, you can get a delicious ribeye steak seared to perfection in just a few minutes. Use our guide to learn exactly how to do it. 

Choosing the Right Cut of Ribeye

When it comes to ribeye, there are several kinds to choose from. One of the first choices you’ll need to make is whether to get bone-in or boneless ribeye. Bone-in takes longer to cook and usually requires you to finish it off in the oven after searing. Otherwise, many experts explain that bone-in and boneless steaks are relatively indistinguishable. So, choose the one that appeals to you most.

You’ll also need to decide on a steak quality. We highly recommend USDA Prime or Wagyu ribeye for pan-searing. Because you’re not using a long period of time to cook the steak, you don’t have much wiggle room for tenderizing the steak. A wet-aged or dry-aged steak marked as USDA Prime or Wagyu is already top quality, so you can expect deliciously tender results.

Ribeye Pan Searing Tips

Use the following tips to learn how to cook ribeye in a pan like a professional steakhouse chef.

Rest Before and After Cooking

The resting period before pan-searing ribeye helps the steaks rise in temperature, resulting in more thorough cooks from the inside out. It also allows the salt to brine the steak, giving it a crispier texture when you sear it.

Resting steaks after cooking happens for a different reason. During these 5-10 minutes, your steak continues to cook after removing it from the heat, bringing it to your ideal temperature. This is why you remove ribeye steak from heat when it reaches a lower temperature than what you’d like the final temperature to be. Juices also reabsorb into the steak to enhance flavor and texture.

Use Butter When Searing

We typically preheat a skillet in oil and use this oil to keep steaks from sticking to the pan. However, you’ll also want some butter on hand to add to the pan during the searing process. While searing, spoon the butter over the ribeye to keep the top of the steak hot and moist, preventing overdrying and letting the heat distribute more evenly. It also adds a light buttery flavor to ribeye.

Use a Thermometer for Accuracy

Don’t rely on your fingers or eyes to tell whether a ribeye is done cooking. A thermometer is the only reliable tool to do so. Insert the thermometer probe into the thickest part of the ribeye to check the temperature before removing the steak from the pan. Your thermometer should read 2-5 degrees below the final temperature range for the doneness level you want. For reference, here are the final temperature ranges your steak should reach after resting:

• Medium-rare: 130°F-135°F
• Medium: 140°F-145°F
• Medium-well: 150°F-155°F
• Well-done: 160°F-165°F

Pan Seared Ribeye Recipe

Pan-searing a ribeye steak is a fantastic way to bring out its rich flavor and create a delicious crust. Here’s a simple recipe for pan-seared ribeye:

Ingredients:

• 1 or more ribeye steaks (about 1 inch thick)
• Salt and freshly ground black pepper, to taste
• 1-2 tablespoons of olive oil or unsalted butter
• Optional: minced garlic, fresh herbs (such as rosemary or thyme)

Instructions:

1. Preparation:
   • Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This allows for more even cooking.
2. Seasoning:
   • Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper. You can also add minced garlic or fresh herbs if desired, pressing them into the surface of the steak.
3. Preheat the Pan:
   • Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add olive oil or unsalted butter to the pan and let it heat until it shimmers or the butter foams. Make sure the pan is hot before adding the steaks to ensure a good sear.
4. Searing:
   • Carefully place the seasoned steaks in the hot pan. Be cautious of oil splatter.
   • Let the steaks sear without moving them for about 3-4 minutes, depending on the thickness of the steak and your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C).
   • Use tongs to flip the steaks and sear the other side for another 3-4 minutes. Adjust the cooking time according to your preference for doneness.
5. Resting:
   • Once the steaks are cooked to your liking, remove them from the pan and transfer them to a plate. Let the steaks rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in a juicier steak.
6. Serve:
   • Slice the ribeye against the grain into thick slices and serve immediately. You can pair it with your favorite side dishes like roasted vegetables, mashed potatoes, or a simple green salad.

Summing Up: How to Cook Ribeye in a Pan

Hopefully, this guide helps you feel prepared to cook ribeye in a pan at home in just a few minutes. Make sure you start with high-quality steaks that yield the best results, like those from Chicago Steak Company. Try our best-selling ribeye steaks that are ready to order online and ship quickly and safely to your door.