If you’ve ever wondered how to cook a steak on the stove that’s perfectly crispy on the outside and juicy on the inside, you’re in the right place!
A Quick Overview
My husband cooks steak almost every day—either in a frying pan or on the grill. He usually goes with a blade steak (a more affordable cut) because, let’s be real, eating steak every day can get really pricey. But after all these years of cooking up steaks, I swear he’s become the expert steak chef in our family. So, of course, I had to have him help me out with this recipe to make sure I’m sharing the best results with you!
If you’ve never cooked a steak in a pan before, don’t worry—it’s actually pretty easy! But there are a few key steps you definitely don’t want to miss. I’ve broken everything down for you below so you can get the juiciest, most flavorful steak every time. Make sure to read through the whole recipe before you start cooking, so you know exactly what those steps are. Now let's get to it!
Recipe Ingredients
- 2 beef ribeye steaks - 1” or 1.5" thick
- 1 Tbsp vegetable oil - or avocado oil (you need a high smoke point oil so don't use olive oil)
- 1 tsp salt
Spice Rub:
- ½ Tbsp garlic powder
- ½ Tbsp paprika
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp red pepper flakes
Kitchen Equipment Used
- Cast Iron Skillet - A hot pan is key to getting that beautiful crust on the steak. You should hear a satisfying sizzle when the steak touches the pan. If you don't have a cast iron pan, a regular frying pan will still cook your steak! Just not with the same crust, that's all.
How To Make Pan Seared Ribeye Steaks
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: First, use paper towels to pat your steaks dry before seasoning. Moisture on the steak can steam it instead of searing it.
STEP 2: Let the ribeye steaks sit at room temperature for about 45 minutes. This helps them cook more evenly and prevents the outside from overcooking while the inside is still cold. Season both sides with 1 tsp salt while they’re resting.
STEP 3: In a small bowl, mix together the dry rub ingredients: ½ Tbsp garlic powder, ½ Tbsp paprika, 1 tsp dried thyme, ½ tsp dried rosemary, ½ tsp black pepper, ½ tsp salt, and ¼ tsp red pepper flakes.
STEP 4: Once the steaks have rested at room temperature, brush them lightly with vegetable oil.
TIP: Use a high smoke point oil like vegetable oil or avocado oil. These oils can handle the high heat without burning, unlike olive oil, which can break down and smoke at higher temperatures.
STEP 5: Now rub the spice mixture all over the steaks on both sides. Don’t be afraid to season generously with the dry rub. Ribeye steaks have a lot of flavor, but they can handle a good amount of seasoning to bring out their best taste.
STEP 6: Preheat your cast iron or heavy skillet over medium-high heat for about 3-5 minutes. A hot pan is key to getting that beautiful crust on the steak. Once it’s nice and hot, add a little bit of vegetable oil to the pan.
STEP 7: Now it’s time to cook! Add the steaks to the pan and let them sear for 6-8 minutes per side. If you keep the heat high, you will get a nice, crispy crust. Cook for 12-16 minutes for rare, 18-22 minutes for medium, and 24-28 minutes for well-done. This will vary based on the size of steaks, exact temperature and the pan you're cooking with. Use a meat thermometer for the best results! Once steaks are done, remove them from the pan immediately or they will continue to cook.
IMPORTANT TIP: Once you place the steak in the pan, don’t move it around. Let it sear undisturbed for 6-8 minutes per side (depending on thickness) for a great crust. This is key to getting that nice caramelized exterior.
Note: Our steaks were 1.5" thick and we cooked 6.5 minutes per side for medium rare. They cooked a little longer as I was taking photos of them in the pan so they look well done in the photo below.
Use a Meat Thermometer
To get the best results, use a meat thermometer! This is the most accurate way to get your desired doneness. Poke the meat thermometer into the middle center of the steak and check for these temperatures:
- Rare: 120-125°F
- Medium-rare: 130-135°F
- Medium: 140-145°F
- Medium-well: 150-155°F
- Well-done: 160°F and above
STEP 8: Once your steaks are done, remove them from the pan and place on a cutting board. Top with a little salted butter. Let them sit for 5-10 minutes before cutting. This helps the juices redistribute and will give you a juicier steak!
STEP 9: When slicing your steak, cut against the grain (the grain is the lines you see running through the meat, so cut in the opposite direction of those lines). This helps break up the muscle fibers and makes each bite more tender. Serve and enjoy!
Use the "Touch Test" for Doneness
If you don’t have a thermometer, you can try the touch test to help estimate doneness. Press your finger gently on the middle of the steak and look for these textures:
- Rare: Soft, like the fleshy part of your palm beneath your thumb.
- Medium-rare: A little firmer, like the fleshy part of your palm when your thumb and middle finger touch.
- Well-done: Firm, like the base of your thumb when your thumb and pinky touch.
How To Store Leftovers
- REFRIGERATE – Place any leftover steak in an airtight container in the fridge for up to 3 days.
- TO REHEAT - To get them crispy again, avoid using the microwave! Instead, add them back to the frying pan for about 2-3 minutes per side, or until they’re heated through.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Ingredients
- 2 beef ribeye steaks - 1” thick
- 1 Tbsp olive oil - I used avocado oil
- 1 tsp salt
Spice Rub:
- ½ Tbsp garlic powder
- ½ Tbsp paprika
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp red pepper flakes
Instructions
- First, use paper towels to pat your steaks dry before seasoning. Moisture on the steak can steam it instead of searing it.
- Let the ribeye steaks sit at room temperature for about 45 minutes. This helps them cook more evenly and prevents the outside from overcooking while the inside is still cold. Season both sides with 1 tsp salt while they’re resting.
- In a small bowl, mix together the dry rub ingredients: ½ Tbsp garlic powder, ½ Tbsp paprika, 1 tsp dried thyme, ½ tsp dried rosemary, ½ tsp black pepper, ½ tsp salt, and ¼ tsp red pepper flakes.
- Once the steaks have rested at room temperature, brush them lightly with vegetable oil.
- Now rub the spice mixture all over the steaks on both sides. Don’t be afraid to season generously with the dry rub. Ribeye steaks have a lot of flavor, but they can handle a good amount of seasoning to bring out their best taste.
- Preheat your cast iron or heavy skillet over medium-high heat for about 3-5 minutes. A hot pan is key to getting that beautiful crust on the steak. Once it’s nice and hot, add a little bit of vegetable oil to the pan.
- Now it’s time to cook! Add the steaks to the pan and let them sear for 6-8 minutes per side. If you keep the heat high, you will get a nice, crispy crust. Cook for 12-16 minutes for rare, 18-22 minutes for medium, and 24-28 minutes for well-done. This will vary based on the size of steaks, exact temperature and the pan you’re cooking with. Use a meat thermometer for the best results! Once steaks are done, remove them from the pan immediately or they will continue to cook.
- Once your steaks are done, remove them from the pan and place on a cutting board. Top with a little salted butter. Let them sit for 5-10 minutes before cutting. This helps the juices redistribute and will give you a juicier steak!
- When slicing your steak, cut against the grain (the grain is the lines you see running through the meat, so cut in the opposite direction of those lines). This helps break up the muscle fibers and makes each bite more tender. Serve and enjoy!
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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