Pan-Seared Ribeye Steak With Butter

Pro tips

• Pat the steak completely dry before searing — moisture prevents crust formation and should be removed with paper towels.
• Use a preheated cast-iron or heavy-bottomed stainless steel skillet for even heat distribution and superior crust development.
• Don't move the steak during the initial sear — leave it undisturbed for 3–4 minutes on the first side to build a golden crust.
• Baste with butter and aromatics (garlic, herbs) in the final minute to add flavor and richness without interfering with the sear.

Substitutions

• Olive oil → avocado oil or grapeseed oil (neutral flavor, similar smoke point)
• Butter → ghee (higher smoke point, rich flavor)
• Steak seasoning → kosher salt and black pepper (classic, minimal approach)

Storage & make-ahead

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days; reheat gently in a low oven (275°F) until warmed through to preserve tenderness.

Equipment

cast-iron skillet or heavy-bottomed stainless steel pan · instant-read meat thermometer

How do you know when a ribeye steak is medium-rare?

Use an instant-read meat thermometer — medium-rare registers 130–135°F internal temperature. Alternatively, use the touch method: the steak should feel like the fleshy area between your thumb and forefinger when relaxed.

Why is resting the steak important after cooking?

Resting for 5 minutes allows carryover cooking to finish and lets juices redistribute throughout the meat, ensuring a tender and juicy final bite rather than dry meat.

What thickness of ribeye steak is best for pan-searing?

A 1.5-inch thick steak is ideal for pan-searing because it develops a good crust while allowing the interior to cook evenly without overcooking the outside.

Can you use butter instead of olive oil for the initial sear?

No — olive oil has a higher smoke point and won't burn at the high temperature needed for a proper sear. Use olive oil for searing, then add butter for basting toward the end.

How long does it take to cook a 1-pound ribeye steak?

A 1.5-inch thick ribeye takes approximately 4–5 minutes per side for medium-rare, depending on pan temperature and desired doneness. Always check with a thermometer for accuracy.