Pan-Seared Ribeye Steak Recipe
Learn how to pan-sear ribeye steak on the stove just like a quality steakhouse right at home. This is the foolproof method we've been using for years. In less than 20 minutes, you'll have a meal that's guaranteed to impress.
Ingredients
For steaks:
- 2 boneless ribeye steaks 1.5-inch thick (about 20oz) Note 1
- 2 teaspoons coarse kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable or canola oil Note 2
Instructions
- Dry the steaks with paper towel to remove excess moisture. Then generously salt and pepper the steaks at least 40 minutes prior to cooking, OR right before cooking.
- Heat cast iron skillet (or heavy-bottomed stainless steel skillet) over medium high heat.
- Add oil and heat until shimmering.
- Carefully place the steak in the skillet, using kitchen tongs, and cook for 3 minutes. Turn and cook for another 3 minutes. Then continue flipping and cooking until desired doneness reached, 2-3 minutes longer. Sear the sides of the steaks as well.
- Start checking for doneness with a meat thermometer. For medium rare doneness, remove the steak as soon as it the internal temperature reaches 125°F.
- Remove the steak onto a wooden cutting board. Cover with foil and rest for at least 10 minutes before cutting and serving.
Notes
Note 1: Try to get thick-cut ribeye steak, it’s less likely to overcook it. I recommend at least 1.5-inch, and preferably 2-inch steak.
Note 2: Use oil with high smoke point, such as vegetable, canola or grapeseed oil.
Storing Instructions:
- Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days.
- Reheat the steak on the stovetop in a skillet over medium heat or in the oven. To reheat in the oven, place the steak on a cooling rack over a sheet pan. Place the sheet pan into a preheated 275°F oven and let the steak cook until it reaches 115°F. For a crisp crust, sear it on both sides in a hot skillet afterward.
- Don’t reheat the steak in the microwave! This will result in a tough and chewy overcooked piece of meat!
- This leftover steak fried rice is a great way to repurpose leftovers!!
- Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days.
- Reheat the steak on the stovetop in a skillet over medium heat or in the oven. To reheat in the oven, place the steak on a cooling rack over a sheet pan. Place the sheet pan into a preheated 275°F oven and let the steak cook until it reaches 115°F. For a crisp crust, sear it on both sides in a hot skillet afterward.
- Don’t reheat the steak in the microwave! This will result in a tough and chewy overcooked piece of meat!
- This leftover steak fried rice is a great way to repurpose leftovers!!
Nutrition
Serving: 5ozCalories: 279kcalCarbohydrates: 2.2gProtein: 28.5gFat: 17.5gSodium: 1347.7mg
* Disclaimer: All nutrition information are estimates only.
