Pan Fried Ribeye Steak
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Resting Time
10 mins
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Total Time
25 mins
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Servings
2 people
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Calories
128 kcal
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Course
Main Course
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Cuisine
American
Pan Fried Ribeye Steak
Description
Pan Fried Ribeye Steak showcases a methodical approach to cooking ribeye using a hot cast iron skillet. The steak is seasoned on both sides with kosher salt and black pepper, then cooked at a medium-high heat until an even crust forms. Flipping every 20-30 seconds over five minutes prevents overcooking and creates a balanced sear on both sides. Near the end, compound butter melts into the pan, and spooning it over the steak adds depth and moisture. Resting the steak under foil allows juices to redistribute, resulting in tender, flavorful meat that highlights the beef's natural richness and the buttery, herbed accent.
This steak is best served sliced with additional compound butter if desired, suitable as a main course alongside vegetables or potatoes. The technique emphasizes controlled heat and layering flavors rather than complex seasonings.
The recipe recommends a seasoned 12-inch cast iron skillet for ideal heat retention and searing. For those without cast iron, any skillet that can withstand 4506F will suffice. Compound butter can be substituted with plain salted butter depending on preference.
Ingredients
- 2 tablespoons avocado oil or other high smoke point oil
- 2 ounce ribeye steak plural
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup compound butter
Instructions
- Add oil to a 12-inch cast iron skillet and preheat to 450 degrees F. On most stoves, this is medium high heat. The oil should be just barely smoking.
- Pat both sides of the ribeye dry and season with salt and pepper.
- Set a timer for 5 minutes, and move one of the steaks to the pan. Flip repeatedly, every 20-30 seconds, for 5 minutes.
- With one minute left in cooking, add 1 tablespoon of compound or regular butter to the pan and spoon over steak.
- Once the 5 minutes are up, remove from the heat and cover with aluminum foil for 10 minutes to rest before cutting.
- Optional: serve with more compound butter.
Notes
- Use a well-seasoned cast iron skillet for best heat retention and searing.
- Compound butter can be replaced with plain salted butter if preferred.
- Let the steak rest covered with foil for at least 10 minutes after cooking for juicier results.
- The oil should be just barely smoking before adding the steak to ensure proper searing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 2servings | |
| Calories | 128kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 0.3g | 1% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 2326mg | 97% |
| Potassium | 16mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.01g | 0% |
| Vitamin A | 6IU | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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