Pan-Seared Ribeye Steaks
Pan-seared ribeye steaks are finished with a crucial 5-minute rest period that redistributes juices throughout the meat, resulting in a more tender and flavorful steak than serving immediately after cooking.
Pan-seared ribeye steaks are finished with a crucial 5-minute rest period that redistributes juices throughout the meat, resulting in a more tender and flavorful steak than serving immediately after cooking.
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Season the ribeye steaks generously on all sides with kosher salt.
Add 1 tablespoon of cooking oil to each of two skillets and heat over high heat until the oil is shimmering.
Carefully place one steak in each hot skillet.
Sear the steaks on all sides until a deep brown crust has formed, cooking to your desired doneness.
Remove both steaks from the skillets. Immediately slice one steak against the grain to observe the juice loss.
Allow the second steak to rest on a cutting board for 5 minutes.
After resting, slice the second steak and compare the minimal juice loss to the unrested steak.
Store leftover cooked steak in an airtight container in the refrigerator for up to 4 days; reheat gently in a 275°F oven until warm.
meat thermometer · cast iron skillet or heavy-bottomed stainless steel skillet
Resting allows carryover cooking to finish and muscle fibers to relax, reabsorbing juices that rise to the surface during searing. Cutting into a steak immediately causes those juices to run out onto the plate.
A minimum of 5 minutes for an 8 oz steak; this allows the internal temperature to stabilize and juices to redistribute evenly.
Heat your oil until it shimmers and just begins to smoke—typically around 450°F—to achieve a proper crust without overcooking the interior.
Yes, any heavy-bottomed skillet (stainless steel or cast iron) works; cast iron is preferred because it retains heat most effectively for a consistent crust.
Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember the steak will rise 5–10°F during resting.
