4.8 from 18 votes
Pan Seared Ribeye
This easy pan seared ribeye steak recipe creates the perfect dinner every time!
Prep Time
5 mins
Cook Time
5 mins
Resting Time
30 mins
Total Time
50 mins
Servings: 2
Calories: 675 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 boneless ribeye steaks 1-inch thick (about 10-16 ounces each)
- kosher salt to taste
- black pepper to taste
- 2 teaspoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic peeled and crushed
- 2 prigs fresh Rosemary and/or thyme
Instructions
- Remove steaks from the refrigerator 20 minutes prior to cooking.
- Heat a large cast iron pan over medium-high heat until hot. Meanwhile, pat the steaks dry with paper towels and season with salt and pepper.
- Add the olive oil to the pan and swirl to coat. Once the oil is very hot, add the steaks to the skillet and sear them on each side for 3 to 4 minutes, until browned.
- Reduce the heat to medium and add the butter, garlic and herbs to the pan. Carefully spoon the butter sauce over the steak and continue cooking for 1 to 2 minutes, or until the steak is 140 to 150 degres F for medium doneness (or 5-10 degrees from your desired doneness.)
- Transfer the steaks to a cutting board, cover them loosely with foil and allow them to rest for 10 minutes before serving.
Cup of Yum
Notes
- The nutritional information is calculated for one 10 ounce steak.
- Medium Rare: 145 degrees F
- Medium: 160 degrees F
- Well Done: 170 degrees F
- Storing: This pan-cooked ribeye is best served immediately. If you have leftovers, store them in a covered container in the fridge for up to two days.
- This pan-cooked ribeye is best served immediately. If you have leftovers, store them in a covered container in the fridge for up to two days.
- Freezing: We do not recommend freezing pan-seared ribeye as it does not thaw well and can become tough. If you must freeze it, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. When ready to eat, thaw it in the fridge overnight.
- We do not recommend freezing pan-seared ribeye as it does not thaw well and can become tough. If you must freeze it, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. When ready to eat, thaw it in the fridge overnight.
- Reheating: To reheat cooked ribeye steak, place it on a baking sheet and warm it in a preheated oven at 350 degrees F until heated through. You can also reheat it in the pan over medium heat for a few minutes on each side.
- To reheat cooked ribeye steak, place it on a baking sheet and warm it in a preheated oven at 350 degrees F until heated through. You can also reheat it in the pan over medium heat for a few minutes on each side.
Nutrition Information
Calories
675kcal
(34%)
Carbohydrates
1g
(0%)
Protein
57g
(114%)
Fat
49g
(75%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
3g
Monounsaturated Fat
23g
Trans Fat
1g
Cholesterol
188mg
(63%)
Sodium
149mg
(6%)
Potassium
774mg
(22%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
221IU
(4%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 675
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 1g | 0% |
| Protein | 57g | 114% |
| Fat | 49g | 75% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 1g | 50% |
| Cholesterol | 188mg | 63% |
| Sodium | 149mg | 6% |
| Potassium | 774mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.