Easy Pan Seared Rib Eye Steak
Pan Seared Rib Eye Steak is unparalleled with its beautiful marbling and bold flavors. Rib eyes are easy to make in 20 minutes for a quick weeknight dinner or a festive occasion, so skip the steakhouse and make your own delicious steak!
Rib eye steaks are right up there with filet mignon, T-bone and porterhouse as one of the finest steaks you can buy. The best part? Rib eyes are easy to find and will literally melt in your mouth!
Rib-eye is the same meat used for prime rib, but cut as a steak. It’s one of the most expensive cuts, but also the most flavorful. Consider a sirloin steak if you want a less expensive option that still has lots of flavor.
How to Buy Rib Eye Steak
You can use either a bone-in rib eye or boneless rib-eye steaks, also called a Demonico steak.
You can usually find rib eyes at most meat counters, but it’s still a good idea to order ahead to get exactly what you want. A 1 ¼ – 1 ½ inch thick rib eye steak is ideal.
For an impressive rib eye for a party, there’s the tomahawk steak, which is cut from the fore-rib with an entire bone left to make it look like an axe (hence the name). Tomahawks are 2-3 inches thick with 2-3 lbs of meat, and will usually cost upwards of $50!
Tips and Secrets for Cooking Rib Eye Steak
- Remove the steaks from the fridge 30 minutes before cooking. This steps allows the meat to warm up slightly for more tender meat, and is especially important for rare steaks.
- Be sure to season with salt before cooking. You don’t need a lot of salt, but just some to get the most tender meat.
- The safe internal temperature for beef according to the FDA is 145°F, which is about medium doneness. It’s best to use an instant meat thermometer to avoid losing juices from cutting into the meat.
- After cooking, let the steaks rest for 5 minutes before serving to allow the juices to retreat back into the meat.
Easy Pan Seared Rib Eye Steak
- 2 rib eye steaks, bone-in or boneless, cut 1 ¼ - 1 ½ inch thick
- 1 tsp coarse salt
- black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- fresh rosemary or thyme, garnish - optional
- Place steaks on a work surface and pat dry with paper towels.
- Sprinkle salt and pepper onto both sides of the steak, and rub it in with your hands.
- Set aside for up to 30 minutes (see note), and prepare the rest of your meal in the meantime.
- Place a cast iron skillet over medium-high heat. When hot, add the oil and the steaks.
- Cook for 3-4 minutes. Flip the steaks and add the butter on top along with the optional fresh herbs. Cook another 3-4 minutes.
- Remove to a plate and cover lightly with foil to rest for 5 minutes. Serve and enjoy!
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