How to cook ribeye steak without a cast iron skillet in minutes. Pan seared and basted with rosemary garlic butter for a steakhouse quality meal at home anytime!
You’re just a few minutes and 4 simple ingredients (+ the steaks) from tender, juicy steakhouse quality steak at home cooked in a skillet on the stove top.
I’ll walk you through step-by-step and share every juicy tidbit (pun intended) I’ve learned from 4 decades of cooking.
What do I need to cook ribeye steak:
- boneless ribeye steaks
- olive oil
- butter
- coarse sea salt
- fresh cracked black pepper
- rosemary sprig for extra flavor
No worries if your heart is set on using your favorite cast iron skillet instead of the stainless steel pan seen in photos.
How to Cook Ribeye Steak without a cast iron skillet:
Remove the steak from the fridge about 20 minutes before cooking so it can come to room temp. This allows the steak to cook evenly.
Blot the steak dry using paper towels. You may have to do this a couple of times. Moisture means the steak will steam instead of getting that golden sear.
Season the outside of the steaks just before cooking. Salting too early will dry out the steak.
Heat a skillet over medium-high heat. Wait until the oil is hot before placing steak in the pan.
Place steak in the skillet then DO NOT touch it for 3-4 minutes. Flip the steak over and add a tablespoon of butter or two, whole garlic cloves and a rosemary sprig.
Baste steak with the melted garlic butter as it cooks about another 3 minutes. Check the internal temperature using the meat thermometer – (see temperature chart below — cooking time will vary with thickness of steak) inserted into the thickest part of the steak. Note: The steak continues to ‘cook’ while it rests, raising the internal temp about 5 degrees.
Once it reaches the temp you’re looking for, remove steak to a cutting board or plate and let it rest 5 minutes. This step lets juices redistribute evenly for the juiciest steak.
Why this recipe works:
Simple steps for tender, juicy garlic butter steak cooked to your preference very time.
Foolproof with a golden sear and just the right temp using a meat thermometer.
Cooking steak at home costs way less than restaurants.
Steak is a great special occasion meal or quick, easy weeknight meal too.
Tips for the best results:
- Pat the steak dry using paper towels for the perfect sear.
- Generously season the steak with salt and pepper – salt brings out flavor.
- Use instant read meat thermometer to get perfect steak at your desired temp every time.
- Remove steak from heat source before preferred temp. It’ll continue to cook 5° as it rests.
- Rest steak 5 minutes so the juices reabsorb into the meat for prime juiciness.
- Don’t ever cook your steak to well done. Just don’t.
- Fresh garlic cloves recommended – not garlic powder.
- Compound butter can be used instead of rosemary sprig.
What type of steak is best?
I usually look for the cut that’s on sale that week including. Any of the following are great:
- Rib eye steak
- Delmonico
- Filet mignon
- Beef tenderloin
- New York strip steak
Steak temperature chart:
- Rare 120 degrees – red and very soft inside
- Medium Rare 130 degrees – juicy, soft inside. Inside is mostly pink with red middle.
- Medium 135 degrees – firm texture, light pink throughout the middle.
- Medium Well 140 degrees – pale pink and firm. No red juices when cut into.
- Well Done 150 degrees – firm and brown, no pink. I don’t recommend this level of doneness for tender, juicy steak.
Best side dishes with steak:
Caramelized Mushrooms and Onions
What to do with leftover steak:
Store leftover steak in an airtight container in the fridge up to 3 days. Reheat for steak sandwiches, steak nachos or quesadillas or add to your favorite salads.
More steak and beef recipes:
steak Tips (cooked on outdoor grill)
Enjoy!
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Best Ribeye Steak Recipe!
Equipment
- 1 large skillet
Ingredients
- 1 1/4 to 1 1/2" thick steak ribeye or other steak
- 1/2 tablespoon olive oil can use vegetable oil
- 2 tablespoons butter
- 2 whole garlic cloves peeled
- 1-2 sprigs rosemary
- 1 teaspoon coarse sea salt
- 1/4 teaspoon fresh cracked black pepper
Instructions
- Remove steak from the fridge about 20 minutes before cooking so it can come to room temp.
- Blot steak dry using paper towels. You may have to do this a couple of times. Moisture means the steak will steam instead of getting that golden sear.
- Season steaks with salt and pepper just before cooking. Salting too early will dry out the steak.
- Heat skillet over medium-high heat. Wait until the oil is hot before placing steak in the pan. Place steak in the skillet then DO NOT touch it for 3-4 minutes. Flip the steak over and add a tablespoon of butter or two, whole garlic cloves and a rosemary sprig.
- Baste steak with the melted garlic butter as it cooks about another 3 minutes. Check the internal temperature using the meat thermometer – (see temperature chart below — cooking time will vary with thickness of steak) inserted into the thickest part of the steak. Note: The steak continues to ‘cook’ while it rests, raising the internal temp about 5 degrees.
- Once it reaches the temp you’re looking for, remove steak to a cutting board or plate and let it rest 5 minutes. This step lets juices redistribute evenly for the juiciest steak.