A classic pan-roasted ribeye, cooked to perfection in a hot skillet with caramelized shallots, garlic, and herbs, and topped with a dollop of parsley butter. Use this as your go-to steak recipe and pair it with your favorite side dishes for the ultimate dinner!
tips for cooking a perfect pan-roasted ribeye
- Make sure to allow enough time to bring your ribeye to room temperature. Typically, about 30 minutes on the counter will do, but larger steaks may take longer.
- Pat your ribeye dry with paper towels to remove excess moisture. This will help create a beautifully browned crust when searing.
- Season your ribeye really well. I find that a simple seasoning of kosher salt and freshly cracked black pepper (preferably coarsely ground) is all you need. Sometimes granulated garlic is nice, but any other seasonings tend to overpower the flavor of the meat.
- Use either a cast-iron skillet or a stainless steel pan to cook the ribeye.
- Ensure your oil is really hot. Heat your skillet first, then add the oil, then add the ribeye only when the oil is shimmering.
- Don’t overcrowd the skillet. If you’re cooking more than one ribeye, make sure to leave enough room (1-2 inches) around each steak so that they have the ability to sear, not steam.
- Don’t try to move or flip the ribeye until a clear crust has formed to prevent the meat from tearing.
- After flipping the steak, I like to transfer the ribeye to the oven. Cook time will vary based on the size of the steak and your desired doneness. Use an internal thermometer to test the meat. For medium rare, you’ll want to pull it out of the oven around 125°F.
- Allow the meat to rest. The internal temperature should rise to about 130°F.
- Cut against the grain for the most tender slices of meat.
I hope these tips help you cook a delicious and perfectly cooked pan-roasted ribeye every single time!
Need some simple sides to go with your ribeye? A few favorites to try…Print
Pan-Roasted Ribeye with Parsley Butter
pan-roasted ribeye steak topped with caramelized shallots and parsley butter
- 1 (1 ½ lb) bone-in ribeye, about 1 ¼” thick
- 4 tbsp salted butter, softened
- 1 tbsp chopped parsley
- kosher salt
- freshly cracked black pepper
- cooking oil
- 1 shallot, thinly sliced
- 2 garlic cloves, smashed
- 3 large sprigs hard herbs (rosemary, thyme, oregano, etc.)
- flaky sea salt
- Allow the ribeye to sit at room temperature for about 30-45 minutes. Meanwhile, mix the softened butter and parsley together in a small bowl.
- Preheat the oven to 375°F. Pat the ribeye dry with paper towels and season extremely well with salt and black pepper on both sides.
- Heat a 12” cast-iron skillet over medium-high heat. Add a thin layer of oil. Once the oil is hot (it will shimmer) place the ribeye into the skillet. Sear for 4-5 minutes until a deeply browned crust forms.
- Flip the ribeye and add the sliced shallots, smashed garlic, and herbs to the skillet. Transfer it to the oven. Cook for another 3-4 minutes, or until the internal temperature of the meat is approximately 125°F (for medium rare).
- Transfer the meat to a cutting board, loosely tent with foil (allow steam to escape), and rest for 10 minutes. The internal temperature should rise to about 130°F.
- Thinly sliced the steak against the grain. Serve with the parsley butter, caramelized shallots, and a pinch of flaky sea salt over top.