By Becky Hardin
Updated Feb 11, 2026
Is there anything more enticing than a perfectly pan-seared ribeye steak? If there is, I don’t need to know about it! This juicy steak is cooked in a cast iron pan over medium-high heat in under 10 minutes, then topped with compound butter and fresh herbs. Before you know it, you’ll know how to cook a ribeye steak that rivals your favorite steakhouse!
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5-Star Review
“These directions were perfect. Our steak turned out excellent! The herbed butter on top of the finished steak was great!” – Laura
Easy Ribeye Steak Recipe
There’s nothing I love more than a good steak dinner, and ribeye is one of my favorite types to cook because it’s extra tender. Pan-searing is my recommended method for ribeye because it cooks so fast, allowing the natural marbling to melt and infuse rich flavor, while creating a melt-in-your-mouth texture.
I’m showing you how to cook ribeye steak, but you can use this same pan-seared recipe for filet mignon, New York strip, prime rib, or sirloin steak.
Tips for Beinngers
- Look for a ribeye with plenty of marbling . This will give you the most tender steaks.
- If using frozen ribeye . Let them thaw completely overnight in the refrigerator before using.
- When I have the time and plan . I start with a simple steak marinade to create an even more tender and flavorful result, and marinate the steaks for 1-2 hours before cooking them.
- To keep your ribeye juicy . Cover it in foil and let it rest for at least 10 minutes before slicing it. This will lock in the moisture and flavor.
Ingredients1x2x3x
- ▢ 2 (1-inch thick) boneless ribeye steaks bone in also works
- ▢ 1 tsp kosher salt
- ▢ ½ tsp ground black pepper
- ▢ 1½ tbsp canola oil (olive oil works too)
- ▢ 2 tbsp unsalted butter divided (¼ stick)
- ▢ 2 cloves garlic minced
- ▢ chopped fresh rosemary optional, for garnish, or any herb
Video
Instructions
- Bring the steak to room temperature for about 30 minutes before beginning. 2 (1-inch thick) boneless ribeye steaks
- Heat a cast iron skillet on the stove over medium-high heat.
- Season the steak well with plenty of salt and a couple pinches of pepper. 1 tsp kosher salt, ½ tsp ground black pepper
- When the skillet is very hot, add in the oil. Then, place the steaks in the pan. 1½ tbsp canola oil
- Let them cook for 3-4 minutes to create the initial sear.
- Then, flip it and cook on the other side for 2-3 minutes or until desired doneness. For best results, use a meat thermometer to verify that the steak has cooked to the temperature of your desired level of doneness.
- Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic and rosemary, if desired. 2 tbsp unsalted butter, 2 cloves garlic, chopped fresh rosemary
- Transfer the steak to a plate or cutting board and let it rest for 10 minutes before serving.
Equipment
- Cast Iron Skillet
Becky’s Tips
- Steak Temperature Guide For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Cook Pan-Seared Ribeye Steak Step by Step
Prep the steaks: Bring 2 (1-inch thick) boneless ribeye steaks to room temperature for about 30 minutes before you start to cook. This helps them cook more evenly. When ready to cook, heat a cast-iron skillet on the stovetop over medium-high heat. Meanwhile, season the steaks with 1 tsp kosher salt and ½ tsp ground black pepper.
Sear Steaks: Preheat the pan until it is smoking for the best sear. Once very hot, add 1½ tablespoons canola oil. Then, place the steaks in the pan, and let them cook for 3-4 minutes to create the initial sear.
Flip and cook: Turn the ribeye steaks over and cook on the other side for 2-3 minutes, or until they reach your desired doneness. For best results, use a meat thermometer to verify that the steak has cooked to the correct temperature (125°F is rare, 160°F is well done). Do not press the steak as it sears; this will press out all of the juices. Don’t move the steaks around or flip them too many times while cooking; they won’t brown properly if they are moved too much.
Add butter: Top each steak with 1 tbsp of unsalted butter and a sprinkle of minced garlic and chopped rosemary, if desired.
Rest and serve: Transfer the seared steaks to a plate or cutting board and let them rest for 10 minutes before serving. Slice against the grain for the most tender bites.
How to Store
Store leftover pan-seared ribeye in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until the internal temperature reaches 120°F, or in the microwave on 50% power until warmed through.
Freeze beef ribeye steaks in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Knowing how to cook ribeye steaks means I can have my favorite steakhouse-style dinner at home, served with traditional baked potatoes , a side of crispy roasted broccoli , and a glass of red wine! Adding some lobster tails to the meal really makes it feel gourmet, and for special occasions, I make a churro cheesecake for dessert.
More Steak Recipes To Try
- In this Oven Baked Steak recipe, you get juicy and tender steak that’s cooked with melted butter and fresh thyme.
- When I need a quick meal, this Steak and Potatoes recipe is my go-to.
- This Restaurant Steak Recipe with Cilantro Steak Butter is my favorite dinner for Valentine’s Day or any other special night, and it only takes 30 minutes.
More Cooking Basics
How to Make Browned Butter
Roasted Butternut Squash (Maple Butternut Squash)
How to Make Baked Potatoes
How To Make Bacon Crumbles
How to Cook Ribeye Steak
Equipment
- Cast Iron Skillet
Ingredients
- 2 (1-inch thick) boneless ribeye steaks bone in also works
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1½ tbsp canola oil (olive oil works too)
- 2 tbsp unsalted butter divided (¼ stick)
- 2 cloves garlic minced
- chopped fresh rosemary optional, for garnish, or any herb
Instructions
- Bring the steak to room temperature for about 30 minutes before beginning. 2 (1-inch thick) boneless ribeye steaks
- Heat a cast iron skillet on the stove over medium-high heat.
- Season the steak well with plenty of salt and a couple pinches of pepper. 1 tsp kosher salt, ½ tsp ground black pepper
- When the skillet is very hot, add in the oil. Then, place the steaks in the pan. 1½ tbsp canola oil
- Let them cook for 3-4 minutes to create the initial sear.
- Then, flip it and cook on the other side for 2-3 minutes or until desired doneness. For best results, use a meat thermometer to verify that the steak has cooked to the temperature of your desired level of doneness.
- Top each steak with 1 tablespoon of butter and a sprinkle of minced garlic and rosemary, if desired. 2 tbsp unsalted butter, 2 cloves garlic, chopped fresh rosemary
- Transfer the steak to a plate or cutting board and let it rest for 10 minutes before serving.
Video
Notes
- Steak Temperature Guide For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
