Epic Pan Seared Ribeye Recipe with Herb Butter

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Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins

This easy Pan Seared Ribeye Steak Recipe is ready in just 15 minutes! It’s juicy and browned to perfection with a flavor-bursting garlic herb butter on top. This classic steak recipe is a fool-proof method to get the best steak every time!

Looking for more steak recipes? Try this Pan Seared Filet Mignon with Chimichurri or this Herb Crusted Beef Tenderloin. You also have to see my guide on How to Grill a Perfect Steak.

pan seared ribeye in a cast iron skillet

An Easy Pan Seared Ribeye Steak

Have you ever wondered how to cook the perfect steak? Sometimes it’s hard to make sure that your steak comes out consistent every time. Am I right? 

Well, not anymore!

This smoky ribeye steak starts off on the stovetop in a cast iron skillet to sear in all the flavors. Then, it’s finished off in the oven to ensure your steak reaches the perfect temperature. The kicker for this recipe is the herb butter finish! It melts right onto your steak and soaks it with even more savory goodness.

sliced ribeye with herb butter on top

Ingredients

Both the steak and the garlic herb butter use a handful of healthy, flavorful ingredients. The recipe is refreshingly simple and the end result is supreme!

For the Ribeye Steak

  • Boneless Ribeye Steaks: Boneless steaks are easier to cook and sear.
  • Unsalted Butter: Salt will be added separately, so I recommend using unsalted butter to keep the sodium to a minimum.
  • Salt & Pepper: Add salt and pepper to taste.
  • Garlic: You’ll need one head of garlic, cut in half lengthwise.

For the Garlic Herb Butter

  • Unsalted Butter: Soften the butter before you begin.
  • Fresh Thyme: Fresh herbs are a must for the most delicious flavors.
  • Fresh Rosemary: You can’t have herb butter without rosemary!
  • Minced Garlic: You can use canned garlic or mince it fresh – whichever you prefer.
  • Salt: A pinch of salt is all you need to tie the flavors together.
  • Lemon Juice: I love the zesty goodness that the lemon juice gives this condiment.

how to make pan seared ribeye

ribeye in a cast iron skillet with herb butter on top

How to Make This Ribeye Steak Recipe

Even though this recipe has two different components, it’s so quick and easy to put together. The process is simple from pan to plate! And your steak is bound to come out perfect every single time.

For the Garlic Herb Butter

  1. Combine Ingredients: To a small bowl, add the softened butter, thyme, rosemary, garlic, salt and lemon juice. Using a spoon, mix the ingredients together.
  2. Wrap and Chill: Place the butter mixture in a sheet of plastic wrap and roll the butter into a log. Place in the refrigerator for 20 minutes, until the butter hardens.

For the Ribeye

  1. Heat Oven & Skillet: Preheat your oven to 500°F. Place a large 10″ cast iron skillet in the oven. Heat it for 5 minutes.
  2. Season Steaks: In the meantime, pat the steaks dry with a paper towel. Season both sides of the ribeye with olive oil, salt and pepper.
  3. Sear: Remove the cast iron skillet from the oven and place it on a burner set to HIGH heat. Add the steaks to the pan and sear for 45 seconds. Flip the steaks with tongs to sear on the other side for another 45 seconds.
  4. Bake: Immediately place the skillet in the oven and cook (at 500°F) for 2 minutes. Flip the steaks and cook for another 2 minutes on the other side. Remove the skillet from the oven. (This will be medium rare. If you like it more well done, cook it for another minute on each side.)
  5. Let Cool: Cover the skillet with foil and let the steaks sit for 2 minutes.
  6. Add Butter & Serve: Top your steaks with herb butter and a lemon wedge and serve!

ribeye in skillet with butter on top

Tips for the Best Steak

It’s not hard to make a perfect steak with this recipe, but these simple tips and tricks will make it even easier! Keep these things in mind when you’re planning your next steak dinner.

  • Check Internal Temperature: The USDA recommends a minimum of 145°F for steak to be done. However, for most chefs, that is medium temperature and most people consider it overcooked. For a perfect medium rare steak, you want the internal temperature to be 130-135°F. I highly recommend getting a meat thermometer to ensure your steak is at your desired doneness. But 4-5 minutes per side is usually spot-on for a medium rare steak.
  • Get Steak From a Butcher: Try to go to a butcher to select a Ribeye Steak, if possible. When selecting a ribeye, you are looking for a good amount of marbling on the steak. The marbling is what a ribeye is known for and really enhances the flavor of the steak. I like to look for a good balance of marbling and actual meat, because you don’t want to end up with a piece of steak that is all fat. If you are unsure, ask your butcher to pick the perfect piece!
  • Use Oil with High Smoke Point: Pan searing with oils that have a high smoke point helps make sure the oils don’t smoke or taste burnt. Go for oils like grape seed oil, avocado oil or even canola oil, which are flavorless. You could use coconut oil, but it may add a mild coconut flavor.
  • Oil Steak Directly: Oil the steak, not the pan. If you add the oil to the pan, it can start to smoke because the pan is so hot. Applying the oil to the steak will give you a super nice crust on the exterior! But you honestly don’t need much. Just lightly brush the steak with oil and you’re good to go.

Serving Suggestions

There are tons of sides that go great with pan seared steak. These are some of my top recommendations for the most delightful homemade meals!

  • Pair with Potatoes: Want an easy side dish to serve with your steak? These Easy Cheesy Scalloped Potatoes are downright delicious!
  • Serve with Veggies: My Grilled Asparagus with Lemon Zest is a match made in heaven for this pan seared steak! Lemony goodness adds a zing to them both.
  • Serve with Mac & Cheese: Pair your steak with a cheesy and spicy side dish like my Sriracha Mac and Cheese!
  • Garnish with Thyme: In addition to the lemon wedge and garlic herb butter, a sprig of time is the perfect finishing touch for this ribeye.

sliced ribeye with butter on top

How to Store and Reheat Leftovers

This ribeye steak is best served fresh, but that doesn’t mean it won’t make delicious leftovers! Store cooked steak in an airtight container in the fridge. Enjoy it within 4 days. To reheat your steak, bake it at 200°F for 20-30 minutes, or until the internal temperature is at 110°F.

Can I Freeze Cooked Ribeye?

If desired, you can store leftover steak in the freezer instead. Just wrap it in a layer of plastic wrap and a layer of aluminum foil before placing it in the container. Frozen steak will last for 2-3 months, if stored properly. Thaw it overnight in the fridge before reheating.

More Steak Recipes

Don’t stop here! I have plenty more steak recipes that every meat lover would go crazy for. Check out a few of my favorites!

ribeye in skillet with butter herbs and lemon

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pan seared ribeye in a cast iron skillet

Pan Seared Ribeye with Herb Butter

  • Author: Krista
  • prep_time Prep Time: 20 minutes
  • cook_time Cook Time: 5 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 2 1x
  • category Category: Dinner
  • method Method: Stove
  • cuisine Cuisine: American

Description

This easy Pan Seared Ribeye Steak Recipe is ready in just 15 minutes! It’s juicy and browned to perfection with a flavor-bursting garlic herb butter on top. This classic steak recipe is a fool-proof method to get the best steak every time!

Scale

Ingredients

For the Ribeye Steak

  • 2 (8-10 oz) Boneless Ribeye Steaks
  • 2 tablespoons butter, unsalted
  • salt & pepper to season
  • 1 head of garlic, halved (top and bottom)

For the Garlic Herb Butter

  • 3 tablespoons of unsalted butter (softened)
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh rosemary
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice

Instructions

Make Garlic Herb Butter

  1. To a small bowl, add 3 tablespoons of softened butter, thyme, rosemary, garlic, salt and lemon juice. Using a spoon, mix the ingredients together.
  2. Place butter mixture in a sheet of plastic wrap and roll the butter into a log. Place in the refrigerator for 20 minutes, until butter hardens.

Cook Steaks

  1. Preheat oven to 500°F.
  2. Place a large 10″ cast iron skillet in the oven. Heat for 5 minutes.
  3. In the meantime, season both sides of the ribeye with salt and pepper.
  4. Remove the cast iron skillet from the oven and place on a burner set to HIGH heat. Add garlic halves flesh side down. Add steaks to the pan and sear for 45 seconds. Flip the steaks and sear on the other side for another 45 seconds.
  5. Immediately place skillet in the oven and cook (at 500°F) for 2 minutes. Flip the steaks and cook for another 2 minutes on the other side. Remove skillet from the oven. The steaks should have internal temperature of 120°F. (this will be medium rare) If you like it more well done, cook it an additional minute for each temperature (1 minute for medium, 2 minutes for medium well, 3 minutes for well done)
  6. Let steaks rest for 5 minutes.
  7. Top with herb butter and a lemon wedge. Serve and enjoy!

Keywords: how to cook ribeye steak, ribeye steak recipe, herb butter recipe, garlic herb butter, pan seared steak, how to pan sear steak, ribeye recipe

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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25 Responses
  1. Karly

    I cooked steak for the first time tonight… and WOW! My husband and I loved it! Very easy recipe and delicious!

    1. Krista

      I am honored! I am over the moon that you loved it! I can’t wait for you to experiment more with Steak! There are endless delicious options!

    1. Jessica

      This was absolutely delicious! Honestly it was my first time cooking steak and I feel like I knocked it outta the park with this recipe 😜 Would I use the same technique and times if I were using a sirloin cut?

      1. Krista

        This Ribeye recipe is one of my favorites! You could use the same cooking technique. However, a ribeye has a higher fat content than a sirloin; you may miss some of that flavor the fat adds to a ribeye. Sirloin is a much leaner and usually thinner cut; it can cook faster without drying out. So your cook time should be less.

  2. Richard Kohout

    Something wrong with the second version of this recipe. In the ingredient section of The Ribeye Steak you list 1 head of Garlic, halved (top and bottom) this is new. But no where in the directions do you mention using this garlic, only the minced garlic for the butter. So you should delete this from the recipe and just use the garlic in the butter. Makes excellent recipe.

    1. Krista

      Ugh… it was a typo. I sear the garlic halves in the cast iron and they get a roasted garlic type flavor that’s bomb! But if you think it’s great as is, great definitely omit it! I’m just a sucker for roasted garlic! 🙂

  3. Jenn @ Peas and Crayons

    I always con my husband into cooking our steaks and I am SO showing him this recipe! I neeeeeed to try it! <3 <3

  4. Kimberly @ The Daring Gourmet

    This looks absolutely heavenly! Ribeye is one of my favorite cut for steaks, it has so much flavor. So what time is dinner? 🙂

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