Pan Fried Rib Eye Steaks
Indulge in the ultimate steakhouse experience at home with these perfectly Pan Fried Rib Eye Steaks, a quick and easy recipe that transforms your kitchen into a gourmet haven. With just five minutes of prep time and ten minutes of cooking, this recipe highlights the rich, beefy flavor of rib eye steaks by searing them to perfection in a hot cast-iron skillet. The combination of golden-brown crust, basting with aromatic garlic and fresh thyme or rosemary, and a finishing touch of velvety butter creates a steak that is irresistibly juicy and flavorful. Whether you prefer your steak rare or medium-well, the customizable doneness ensures every bite is just how you like it. Pair these pan-seared steaks with your favorite sides for an elegant, restaurant-quality meal in the comfort of your home.
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Recipe Information
Ingredients
- 2 pieces (approximately 1-inch thick, 10-12 ounces each) rib eye steaks
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 cloves (crushed) garlic cloves
- 2 sprigs fresh thyme or rosemary sprigs
- 1 tablespoon olive oil
Instructions
Remove the rib eye steaks from the refrigerator about 30 minutes before cooking to allow them to come to room temperature for even cooking.
Pat the steaks dry with paper towels to remove excess moisture. Season both sides generously with kosher salt and freshly ground black pepper.
Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until very hot, about 3-4 minutes.
Add the olive oil to the skillet and swirl to coat the bottom. Carefully place the steaks in the skillet, laying them away from you to avoid splattering.
Sear the steaks for 2-3 minutes on the first side without moving them, until a golden-brown crust forms.
Flip the steaks and add the butter, crushed garlic cloves, and thyme or rosemary sprigs to the skillet.
Tilt the skillet slightly to one side and use a spoon to continuously baste the steaks with the melted butter and aromatics for 2-3 minutes.
Check the internal temperature of the steak using a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium, or 155°F for medium-well. Adjust cooking time to achieve your preferred doneness.
Once the steaks have reached the desired temperature, remove them from the skillet and transfer them to a cutting board. Let the steaks rest for 5-7 minutes to retain their juices.
Slice the steaks against the grain, if desired, and serve immediately with your choice of sides.
Nutrition Facts
Calories |
1133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 883 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
