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 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.

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Bone-in rib eye steak before cooking seasoned with salt and pepper with a sprig of rosemary

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!

Pan Seared Rib Eye Steak

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.

Rib Eye Steak

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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!
Prep Time8 mins
Cook Time12 mins
Total Time20 mins
Servings: 4 servings

Ingredients

  • 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

Instructions

  • 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!

Notes

Letting the beef warm up slightly will produce a juicier steak, since less cooking time is required to reach your desired doneness.

Nutrition

Calories: 235kcal, Protein: 24g, Fat: 14g, Saturated Fat: 6g, Cholesterol: 84mg, Sodium: 65mg, Potassium: 386mg, Vitamin A: 3.5%, Vitamin C: 0.3%, Calcium: 3.2%, Iron: 10.2%
Author: TipBuzz
Course: Main Course
Cuisine: American
Keyword: sirloin steak

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