Perfect Pan-Seared Rib-Eye Filets are easier to cook at home than you may think! This wonderful cut of meat always makes a special meal. In this post I will show you exactly how to do it!
Pan Seared Ribeye Recipe
Happy Thursday, my friends! Today’s recipe post is one for all the meat lovers out there. We’re cooking beef, baby. More specifically, Rib-eye. The king of steaks! I’ve teamed up with Snake River Farms/Double R Ranch to show you exactly how to perfectly pan-sear a rib-eye at home.
This is the best way to cook ribeye steak. So let’s jump right on in!
Much like cooking perfectly seared scallops, many find searing a steak – especially an expensive one – at home intimidating. I’m here to bust that myth once and for all. YOU GOT THIS, my friend.
All you need is your meat, a little oil, salt (you’ve got to try this espresso salt!), and pepper. Oh, an a skillet! <—- Those ingredients will lead you to the land of perfectly seared steaks each and every time. If you need help picking out a skillet, I’ve included the link to the one I use and love at the bottom of this post – right before the recipe 🙂
Searing these steaks is an easy three-step process:
- You’ll heat the skillet in the oven at a very high temperature.
- Once sufficiently heated, you’ll (carefully) remove the skillet from the oven and place it over heat on the stove-top. You’ll add your seasoned, lightly oiled steaks, and cook them briefly on each side. <——- Please make sure your pan is DRY here. You want to verrrrrrry lightly brush the steaks with oil. Adding oil to pan is a huge no-no and will result in your kitchen quickly filling with smoke. So take it easy on the oil, ok? 😉
- The steaks return to the oven once more! A quick minute on each side should do.
And that’s that! You’ll want to let your steaks rest for a few minutes before cutting in.
I have to tell you, these rib-eyes were one of the best, if not THE BEST, steaks I’ve ever had. In my life. And I have consumed many a steak!
I served these special steaks to my special mom alongside a rainbow veggie pasta salad and some lemon raspberry cupcakes. And guess what? I’ll be sharing those recipes with you later today! So stay tuned and for now, enjoy the steak view 🙂 xoxo
More Steak Recipes:
Perfectly Pan-Seared Rib-Eye Filets
For the Pan-Seared Rib-Eye Filets:
- (2) 6oz rib-eye filets
- 1 tablespoon canola oil
- Sea salt, to taste
- Black pepper, to taste
- Place a cast-iron skillet in the oven; heat the oven to 500 degrees (F). Place the steaks on the counter and bring them to room temperature.
- When the oven reaches temperature, very carefully remove the skillet from the oven and place it on the stove top over high-heat; heat for 5 minutes.
- In the meantime... Brush both sides of the steak lightly with oil and sprinkle both sides with a generous pinch of salt and pepper.
- Once the 5 minutes are up, place the steak in the middle of the hot, dry skillet. Cook for 1 minute without moving, then turn with tongs and cook another 1 minute. Place the pan straight into the oven for 2 minutes. Flip the steak and cook for another 1 minute. Remove the pan from the oven and cover with aluminum foil; allow the steaks to rest 5 minutes before slicing and serving.
- This will give you a steak that's cooked medium rare.
linda lucy s says
BEEF – Perfect Pan-Seared Rib-Eye Filets
omg — my stomach is growling just looking at the pix and reading the story behind these steaks. I’ll try with sirloin steak and luckily I do have a couple of cast iron skillets!
Kim Beaulieu says
I’m a big grill girl but I’m down for pan searing too. It’s such a great technique. I just want to reach through the screen and grab a giant piece of meat. Great photos.
I would love to learn to grill more 🙂 We only have a tiny weber right now, but I’m beginning to get the hang of it. Thank you so much, Kim!
[email protected] says
One way to my heart, a perfectly cooked steak! This looks great!
There is very little that is better than a perfectly grilled steak, and these look amazing!! My husband’s favorite is a ribeye – I need to try this method next time we have steak.
I couldn’t agree more Deborah! Thank you for your sweet comment, and I hope you and your husband enjoy the steak 🙂
Taylor @ Food Faith Fitness says
These really do look like the PERFECT steaks! My hubby would go crazy for this recipe! Pinning!
This is perfect “make hubby happy” food 😉 Thanks, Taylor! xo
Liz @ The Lemon Bowl says
I want this more than anything right now! Gorgeous photos!!
And it’s so easy… 😉 Thank you, Liz!
Kayle (The Cooking Actress) says
Sheesh-you do it all!! If that bf of yours doesn’t marry you I’ll ditch Michael and propose to you myself! 😛
Heheheee on the real though this looks sensational!
Joe Sousa says
If you get a chance you should give reverse searing a shot. You basically cook the steak at a fairly low temperature in the over (250 or so) until it gets to temp (125 internal temperature is what I shoot for), remove the steak and let it rest a few minutes, and then sear it in a blazing hot pan for about a minute or two per side.
The advantage here is you get less of the brown ring you have on the steaks you show in the picture. The difference is small but even 1/8 inch less of that brown section makes a huge difference. Don’t get me wrong, both methods make a nice, juicy, flavorful steak and the quality of the meat from Snake River Farms is amazing. For years I was a sear guy but since I first tried the reverse sear a couple weeks ago I have been converted.
Hi Joe. I’ll definitely give it a try! I’m a big fan of searing, but I’m always down to try new methods 😉 Thanks so much for all of the information!
Marty McKaskle says
Joe, that’s how I cook a steak! One of the good things about this method, I think, is when you take the steak out of the oven you can let it rest as long as you need to. Then when you sear it in your screaming hot pan you don’t have to let it rest again! you can enjoy a nice hot steak!
Thank you so much for posting this! I cannot tell you how much I appreciate it.
One thing I am curious about is the thickness of the steaks. I often use Top Sirloin steaks and have purchased them in varying thicknesses. I know that would increase or decrease the cooking time as well. Those steaks you used do look wonderful, and were very thick. If I have an idea approx. how thick the steaks you used were, that will help me to adjust the cooking time for thinner steaks.
Hi Kristen. I’d say the steaks were about 2″ thick prior to cooking. As you can see from the photos, my results were a nice rare steak 🙂 But you could cook it longer if you wanted them a little more well done. Also, if your steaks were thicker, you could add an extra minute or so on each side. I hope that helps!