Pan Fried Ribeye Steak Recipe

Pan fried rib eye steak sliced on a plate with butter and garlic, showing a juicy center and seared crust with a side of horseradish sauce

Pan fried ribeye steak cooked in a hot skillet with butter, garlic, salt, and pepper. A quick, high-protein dinner ready in minutes.

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Prep Time 2

Cook Time 6

Total Time 8

Course Dinner, Lunch

Cuisine American

Servings serving

Calories 936.2 kcal

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

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.

Nutrition

Calories: 936.2kcalCarbohydrates: 1gProtein: 68.8gTotal Fat: 73.5gSaturated Fat: 30.5gCholesterol: 237.6mgSodium: 267.7mgPotassium: 927.3mgFiber: 0.1gSugar: 0.04gNet Carbohydrates: 0.9g

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