Learn how to pan fry a ribeye steak in a heavy skillet with this easy recipe. It's a simple, high protein dinner ready in minutes. All you need is a steak, salt, pepper, garlic, butter, and a hot pan. This is an easy way to cook a solid steak dinner at home.
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Pan fry a ribeye in a hot skillet with salt and pepper. Sear 3-4 minutes per side, add butter and garlic, and baste. Let it rest 5-10 minutes, then slice. Simple, high-protein dinner ready fast.
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
See recipe card below for quantities.
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.
FAQ
Plan on about 8 to 12 ounces per person. A thicker steak will feel more filling and hold juices better.
Yes. A heavy stainless steel pan works fine. Cast iron just holds heat better and gives a stronger sear.
Let it sit out for 20 to 30 minutes. This helps it cook more evenly, but it's not required.
Use a high heat oil like avocado oil or light olive oil. Add butter at the end so it doesn't burn.
Let it rest for 5 minutes after cooking. This helps keep the juices in the meat instead of running out when you cut it. Spoon any juices from the plate back over the steak before serving.
Pan Fried Ribeye Steak Recipe
Ingredients
- 1 ribeye steak, about 1 inch thick
- kosher salt
- black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-2 garlic cloves smashed
- 3 sprigs fresh thyme or rosemary
Instructions
- 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.
Notes
- 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.
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