Epic Pan Seared Ribeye Recipe with Herb Butter

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.

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.

Ingredients

Both the steak and the garlic herb butter use a handful of 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 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!

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.

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!

• These Grilled Steak Street Tacos are made with filet mignon, mango and avocado for a sweet and savory delight!
• When it comes to appetizers, my Bacon Wrapped Tenderloin Bites with Creamy Horseradish Sauce are a crowd favorite.
• This Easy Mediterranean Steak & Quinoa Bowl is a hearty lunch or dinner made with cucumbers, tomatoes and more!

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