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!

Course Main Course
Cuisine American
Keyword sirloin steak
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4 servings
Calories 235 kcal
Author TipBuzz

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

  1. Place steaks on a work surface and pat dry with paper towels.

  2. Sprinkle salt and pepper onto both sides of the steak, and rub it in with your hands. 

  3. Set aside for up to 30 minutes (see note), and prepare the rest of your meal in the meantime.

  4. Place a cast iron skillet over medium-high heat. When hot, add the oil and the steaks.

  5. 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.

  6. Remove to a plate and cover lightly with foil to rest for 5 minutes. Serve and enjoy!

Recipe Tips

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

Nutrition Facts
Easy Pan Seared Rib Eye Steak
Amount Per Serving
Calories 235 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 84mg 28%
Sodium 65mg 3%
Potassium 386mg 11%
Protein 24g 48%
Vitamin A 3.5%
Vitamin C 0.3%
Calcium 3.2%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

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