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how to cook ribeye without a cast iron skillet. sliced steak shown with potatoes and smashed potatoes
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5 from 1 vote

Best Ribeye Steak Recipe!

Step by step instructions - how to cook ribeye steak in any skillet (don't need a cast iron skillet) in minutes. Pan seared and basted with rosemary garlic butter . Steakhouse quality at home anytime!
Cook Time10 minutes
Course: Main Course
Cuisine: American
Keyword: how to cook steak in a skillet, ribeye, best ribeye recipe, how to cook ribeye without cast iron skillet, how to cook ribeye,
Servings: 2
Calories:

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.

Notes

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 as it will probably be dry.