Pan Fried Ribeye Steak

High Protein Steak Dinner

Some nights you just want real food that fills you up and keeps you going. A pan fried ribeye does just that. One good steak, a hot pan, and a little butter turn into a solid dinner that holds you over for hours.

I've got a grazing problem. I eat, then an hour later I'm reaching for whatever is around. It adds up fast. Steak fixes that for me. When I eat a rib steak, I'm full and satisfied, and I stay that way for a good four to six hours.

This is my go-to when I need a filling meal. If I have a really busy day planned sometimes I'll make this steak for breakfast.

Ingredients

Look for a steak with good marbling at the butcher counter. The more fat it has running through it, the juicier the cooked meat will be.

This recipe uses a boneless ribeye steak, but a bone-in steak works the same. You may need an extra minute or two depending on thickness.

• 1 ribeye steak (about 1 inch thick)
• Kosher salt and black pepper
• Olive oil or avocado oil
• Unsalted butter
• Garlic
• Fresh thyme or rosemary

How To Pan Fry a Ribeye Steak

• Take the steak out of the fridge 20-30 minutes before cooking. Pat it dry with paper towels.
• Season both sides with salt and black pepper.
• Heat a cast iron skillet over medium-high heat. Add a little olive oil.
• Place the steak in the hot pan. Let it cook without moving for 3-4 minutes. It will release from the pan when it's ready to turn.
• Flip and cook another 3-4 minutes.
• Add a pat of butter and a smashed garlic clove in the last minute. Tilt the pan and spoon the butter over the steak.
• Transfer to a plate and let it rest for 5-10 minutes before slicing.

Make the Butter Garlic Sauce

This sauce is optional. A pan fried steak on its own is already a solid meal. If you want more flavor, make the sauce right in the same pan.

• Lower the heat slightly.
• Add the butter, garlic, and thyme. As the butter melts, use a whisk to scrape up the browned bits from the bottom of the pan. Those bits, called fond, have a lot of flavor.
• Tilt the pan so the butter pools to one side. Use a spoon to baste the steak with the melted butter.
• You can also remove the steak to a plate, make the sauce in the pan, and spoon the butter over the top before serving.
• Cook the sauce for about 1 minute.

How to Know When its Done

Touch test: Press the steak lightly with your finger. It should feel firm with a little give, not soft or mushy. As it cooks more, it will feel firmer.

For accuracy, use a meat thermometer:

• Medium rare: 130-135°F
• Medium: 140-145°F

Pull the steak off the heat about 5 degrees early. It will continue to cook as it rests.

If you're new to this, cook the steak, set it on a plate, and slice into the center to check if its done. You can always put it back in the pan for another minute if needed.

Top Tips

• Don't crowd the pan. Cook one steak at a time so it sears, not steams
• Get the pan hot before adding the steak. This builds a good crust
• Let the steak rest 5-10 minutes before slicing.
• If the steak is undercooked to your liking, return it to a hot pan for 1-2 minutes, then let it rest again

Storage and Reheating

• Let the cooked steak cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet over low heat with a little butter.
• You can also warm it in a 300°F oven for 5-10 minutes.
• Avoid high heat when reheating. It will overcook the steak.

Serving Suggestions

Keep it simple. Ribeye is rich, so lighter sides work best.

• Mixed Garden Salad
• Baked Sweet Potato Cubes
• Oven Roasted Russet Potatoes with Garlic
• Steamed Spinach
• Sautéed White Button Mushrooms
• Sheet Pan Asparagus
• Horseradish Sauce