Pan-Seared Ribeye Steaks

Name: Pan-Seared Ribeye Steaks with Rest
Prep time: 2 min
Cook time: 8 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 (8 oz) ribeye steaks; kosher salt, to taste; 2 tbsp cooking oil

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.

🌍American 🏷️Ribeye steak 🏷️Pan-seared steak 🏷️Steak 🏷️Beef How to cook steak

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🏷️Resting steak

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thatdudecancookonTikTok

Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$10–$16

Recipe Source

View original recipe

From TikTok · by thatdudecancook

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thatdudecancookonTikTok

Ingredients

2 (8 oz) ribeye steaks
kosher salt, to taste
2 tbsp cooking oil

3 Ingredients

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Instructions

1
Season the ribeye steaks generously on all sides with kosher salt.
2
Add 1 tablespoon of cooking oil to each of two skillets and heat over high heat until the oil is shimmering.
3
Carefully place one steak in each hot skillet.
4
Sear the steaks on all sides until a deep brown crust has formed, cooking to your desired doneness.
5
Remove both steaks from the skillets. Immediately slice one steak against the grain to observe the juice loss.
6
Allow the second steak to rest on a cutting board for 5 minutes.
7
After resting, slice the second steak and compare the minimal juice loss to the unrested steak.

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Tips & Notes

Pro tips

Pat steaks completely dry with paper towels before seasoning; moisture prevents browning and crust formation.
Don't move the steaks once they hit the hot oil—let them sit undisturbed for 3–4 minutes per side to develop a deep brown crust.
Use a meat thermometer to avoid guessing doneness; remove steaks 5°F below your target temp to account for carryover cooking during rest.
Tent rested steaks loosely with foil to keep warm without trapping steam, which would soften the crust.

Substitutions

Ribeye → New York strip or filet mignon (similar technique; adjust thickness and cooking time as needed)
Kosher salt → Sea salt or table salt (use slightly less table salt as it's denser)

Storage & make-ahead

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.

Equipment

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

Common Questions

Why do you need to rest a steak after cooking?

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.

How long should you rest a ribeye steak?

A minimum of 5 minutes for an 8 oz steak; this allows the internal temperature to stabilize and juices to redistribute evenly.

What oil temperature is best for pan-searing ribeye?

Heat your oil until it shimmers and just begins to smoke—typically around 450°F—to achieve a proper crust without overcooking the interior.

Can you cook ribeye steaks in a regular skillet instead of cast iron?

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.