This simple ribeye recipe shows how to pan-sear steak in a cast iron skillet to achieve a deeply browned crust and a tender, juicy center. A blue cheese compound butter adds a savory, garlicky finish that complements every bite. The technique is straightforward and reliable for an impressive steak dinner.
The ribeye—also called Delmonico or cowboy steak—is prized for its marbling. That intramuscular fat gives the cut exceptional flavor and juiciness. For best results choose a bone-in or partial bone-in ribeye: the bone helps concentrate flavor and retain juices during cooking. A 1-inch thickness works well; you can also use a NY strip if preferred.
Classic sides for steak include roasted or mashed potatoes and a green vegetable. Crispy roasted red potatoes or creamy mashed potatoes are both great choices, while roasted Brussels sprouts with bacon make a satisfying vegetable accompaniment.
Ingredient Notes & Substitutions
- Ribeye steak: marketed sometimes as Delmonico. Bone-in is preferred for flavor, but boneless is fine. Aim for about 1 inch thick. NY strip can be substituted.
- Oil for searing: use a small amount of a high-smoke-point oil such as vegetable, canola, or algae oil.
- Fresh herbs: use fresh rosemary and thyme. Dried herbs do not deliver the same aroma; tarragon is a pleasant alternative.
See the recipe card below for complete ingredient quantities and full details.
Step by Step Instructions
Temperature For Steak
The times below are estimated for pan-searing a 1-inch ribeye in a hot cast iron skillet. Always use an instant-read thermometer and remove the steak from heat about 5°F (3°C) below your target serving temperature to allow carryover cooking during the rest period.
| Doneness | Temperature Range | Cook Time (per side) |
|---|---|---|
| Rare | 120°F to 125°F | 2 minutes |
| Medium rare | 125°F to 130°F | 3 minutes |
| Medium | 135°F to 140°F | 4 minutes |
| Medium well | 145°F to 150°F | 5 minutes |
Note: high-heat skillet cooking can create smoke. Open a window and run your vent fan before you begin to improve ventilation.
Let Steaks Rest
Resting a steak for 5–7 minutes after cooking is essential. It allows juices to redistribute and the internal temperature to equalize, producing a juicier steak and more consistent doneness. Remember to pull the steak from the heat a few degrees below your target temperature because it will rise while resting.
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Pan-Seared Ribeye with Blue Cheese Butter
Ingredients
- 16-20 ounce bone-in ribeye steak, about 1 inch thick
- 1 tablespoon algae, vegetable, or canola oil
- 3 tablespoons butter
- 1 sprig rosemary
- 1 sprig thyme
- 2 whole garlic cloves, optional
- Kosher salt and pepper to taste
Blue Cheese Butter
- 1 stick unsalted butter, softened
- 1/4 cup crumbled blue cheese
- 1 sprig fresh minced rosemary, removed from stem
- 2 sprigs fresh thyme, removed from stem
- 1 small clove garlic, minced (optional)
- Salt, to taste
Instructions
For the blue cheese butter
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Combine softened butter, crumbled blue cheese, minced rosemary and thyme, salt, and garlic in a small bowl. Mix until evenly incorporated. Roll the mixture in plastic wrap into a cylinder and refrigerate about 10–15 minutes. Remove 5 minutes before serving so it softens slightly.
For the ribeye
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Remove the steak from the refrigerator 30–60 minutes before cooking to bring it closer to room temperature. Pat dry and season both sides liberally with kosher salt and pepper.
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Add the oil to a cast iron skillet and heat it until very hot. Place the ribeye in the skillet and sear undisturbed for 3 minutes on the first side. Flip and sear the second side for another 3 minutes for medium-rare (adjust time for thickness and desired doneness).
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Remove the pan from direct heat and add the butter, rosemary, thyme, and optional garlic cloves. As the butter melts and foams, spoon the melted butter over the steak to baste and add flavor.
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Transfer the steak to a cutting board and let it rest for 5 minutes. Top with a slice of the blue cheese butter just before serving so it melts over the steak.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.